We recently discovered this delicious Latin American drink which seems like a good equivalent to eggnog. If eggnog were a coconut delight.
This is from Cook's Country.
Coquito
Serves 8-10
Step 1
1 15-ounce can Coco Lopez cream of coconut
1 14-ounce can coconut milk
1 12-ounce can evaporated milk
1-1/4 cups gold rum
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Whisk all ingredients together in large pitcher until combined. Refrigerate for at least 1 hour or up to 3 days.
Step 2
Just before serving, working in batches, transfer cream of coconut mixture to blender and process until slightly frothy, about 1 minute per batch. Serve over ice, garnished with extra nutmeg.
Home recipes gathered from all over.
I'm refreshing and republishing the recipes which began being shared here way back in 2004.
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