| Total: | 5 min |
| Prep: | 5 min |
| Yield: | Makes about 7 Cups |
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | Makes about 7 Cups |
Ingredients
- 2 cans (12 oz. each) GOYA® Evaporated Milk
- 1 can (15 oz.) Coco GOYA® Cream of Coconut
- 1 can (14 oz.) GOYA® Sweetened Condensed Milk
- 1 can(13.5 oz.) GOYA® Coconut Milk
- ½ cup white rum (optional)
- 1 tsp. vanilla extract
- ½ tsp. ground cinnamon, plus more for garnish, if desired
- Cinnamon sticks (optional)
Instructions
- 1. In bowl of blender, add evaporated milk, cream of coconut, sweetened condensed milk, coconut milk, rum (if using), vanilla extract and ground cinnamon. Blend on high until mixture is well combined, 1-2 minutes.
- 2. Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold.
- 3. To serve, pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 297 |
| Total Fat | 15 g |
| Saturated Fat | 12 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 0 g |
| Sugar | 31 g |
| Protein | 6 g |
| Cholesterol | 21 mg |
| Sodium | 89 mg |
| Serving Size | 1 of 16 servings |
| Calories | 297 |
| Total Fat | 15 g |
| Saturated Fat | 12 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 0 g |
| Sugar | 31 g |
| Protein | 6 g |
| Cholesterol | 21 mg |
| Sodium | 89 mg |
Reviews
Easy and the taste is wonderful
I put too much rum. Now it’s too strong and too thin. Is there a fix for this anyone?
IN PUERTO RICO THIS RECIPE REQUIRE SOME FEW VERY FRESH INGREDIENTS AND IT DOESN’T REQUIRE ANY DAIRY THIS IS WRONG, TOTALLY WRONG ANDROID AN INSULT TO OUR CULTURE AND GREAT CUISINE !!
Delicious!
I made with but I use Curzian Coconut Rum to add more coconut favor
Delicious!! I didn’t add the vanilla, doesn’t really need it. Is perfect with Bacardi Rum.