Add a splash of Coquito to your Holidays!
INGREDIENTS
- ½ cup of Conchita Grated Coconut in Extra Heavy Syrup (drained)
- 1 teaspoon ground cinnamon (or to taste)
- 2 cups of coconut cream (1 15 oz can)
- 1 can of sweetened condensed milk (14oz)
- 1 freshly ground nutmeg (or more to taste)
- Toasted coconut for garnish (optional)
- 2 cups white rum (or to taste)
- 1 can evaporated milk (14oz)
- 2 teaspoons vanilla extract
- 1 can coconut milk (14oz)
- 2 cinnamon sticks
- 1 vanilla bean
INSTRUCTIONS
- Mix Conchita Grated Coconut, evaporated milk, condensed milk, coconut cream, and coconut milk in a large pot, set over low heat and stir.
- Add the cinnamon sticks, vanilla bean, cinnamon, and nutmeg and let it simmer 25 minutes stirring occasionally, until mixture has thickened slightly.
- Remove from heat and cool 20 minutes, then add vanilla extract and rum. Pour into a pitcher, cover and let it rest in the refrigerator until cold.
- Serve straight in small cups with cubed ice.
Don’t forget to garnish with a sprinkle of cinnamon, nutmeg or toasted coconut!
