Coquito (Puerto Rico Coconut Eggnog) Recipe
Servings: 1
Ingredients
- 813/1000 quart Light Puerto Rican Rum, ( I like Don Q) Peel from 2 limes, (grated)
- 6 x Egg yolks
- 1 can Sweet condensed lowfat milk
- 2 can (large) evaporated lowfat milk
- 2 can Coconut cream, (like Coco Lopez)
- 6 ounce Gin
Directions
- Mix half of the rum with the lime peel in a blender at high speed for 2 minutes. Strain and put in large bowl. Add in rest of rum. In blender, mix egg yolks, both milks and gin till well blended. ( I also add in the juice of the 2 limes, to cure the egg yolks). Pour 3/4 of this mix into bowl with rum. Mix rest with coconut cream and blend well. add in to rum mix, blend well and chill. (I save the rum bottle and other glass bottles to pour it in.) I usually make this the day after Thanksgiving or possibly so, and let it mellow in the refrigerator till mid-to-late December. It's kind of strong when fresh. serve cool at parties or possibly after dinner.
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