coquito goya receta
Anything after those basic ingredients is up to you. Like so many dishes, coquito doesn’t have an exact recipe. The type and amount of rum, the choice of spices, the type of sweetener, or even whether to use eggs or not can vary from recipe to recipe and person to person.
This recipe is simple: coconut milk, rum, vanilla, and cinnamon. Boom. Done.
I also used coconut extract because it really packs that coconut flavor punch that we love so much. (I tested it without the coconut extract and the flavor didn’t come through enough; you really need that!)
I took those flavors and implemented them into this cake! I thought of doing a tres leches but I’ve made a lot of tres leches cakes in the past so I was looking to do something a lil’ different.
Pour into a pitcher or glass bottles with sealed lids and drop in the cinnamon sticks and vanilla bean halves. Cover and chill in refrigerator for at least 2 hours or until very cold.
The easiest way to describe coquito [pronounced “koh-kee-toh”] to those who aren’t familiar with it, is to call it a “Puerto Rican eggnog.” But to be honest, I don’t care for eggnog, so even just writing that makes me want to run and hug my bottle of coquito and say “There, there now. I didn’t mean it. You’re so much better than that.”
It is so easy to make, even easier than the Tembleque recipe that you should try. In fact, it will take you longer to buy the ingredients than to make it…
- 2 cans (12 oz each) GOYA® Evaporated Milk
- 1 can (14 oz) Coco GOYA® Cream of Coconut
- 1 can (14 oz) GOYA® Coconut Milk
- ½ cup GOYA Sweetened Condensed Milk
- ½ cup white rum (add more or less or leave out, depending on your taste)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon/li>
- Cinnamon sticks (optional)
If you would prefer to serve it in a larger cocktail glass or rocks glass (like we did here) add an ice cube or two into the glass. This will keep the drink delightfully chilled and help cut the richness, just a bit.
What also became traditionally included was canned evaporated and condensed milk.
You’ll find many recipes for Coquito with complicated instructions that require eggs to be simmered over a double boiler. Since this recipe does not call for raw eggs, you can whip it up in a blender and skip all of the heating and stirring.
Nor does this recipe call for you to crack open a fresh coconut. If you were using that as an excuse for a tropical holiday excursion, go right ahead. But this coquito is a very simple mixed drink you can make from canned cream of coconut.
Red and White Sour Sop Shakes Goya Europa 28/June/2017 Dessert Difficulty 8 minutes Spicy A popular tropical fruit found all over Latin America, sour sop, or guanábana, is juicy, sweet and tangy. Here, GOYA® Sour Soup Nectar is blended with yogurt.
Coconut French Toast Goya Europa 29/June/2017 Dessert Difficulty 40 Minutes Spicy Indulge in a sweet, coconuty breakfast! Creamy GOYA® Coconut Milk and Sweet Coco GOYA® Cream of Coconutelevate classic French toast to a creamy, custardy breakfast.