Coquito II


  • 6egg yolks
  • ½ teaspoon ground cinnamon
  • 4 tablespoons vanilla extract
  • 1 (14 ounce) can sweetened condensed milk
  • 5 (12 fluid ounce) cans evaporated milk
  • 1 (10 ounce) can unsweetened coconut milk
  • 1 (14 ounce) can sweetened cream of coconut (such as Coco Lopez®)
  • 4 ¼ cups light rum
  • Directions

  • Step 1

    In a medium bowl, whisk egg yolks until smooth. Whisk in cinnamon and vanilla Stir in coconut milk, cream of coconut, sweetened condensed milk, evaporated milk, and rum. Taste and adjust cinnamon and vanilla if desired. Blend well and strain through a fine sieve or cheesecloth. Pour into clean bottles. Serve chilled.


  • Editor's Note:

    This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

    Source: Read Full Article