How to make Puerto Rican Coquito With Real Coconuts

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: regular milk + sugar

Coconut cream maintains richness while reducing sugar.

white rum

🥗Healthier: coconut water

💰Cheaper: light rum

Coconut water provides a non-alcoholic option.

Poke holes in each coconut to drain the water.

Drain the water from the first coconut into a blender.

Repeat the process for the second coconut, using a hammer if necessary to create a larger hole.

Strain the coconut water to remove any debris.

Use a hammer to crack open the coconuts and remove the flesh from the shells.

Rinse the coconut flesh and place it into the blender with the coconut water.

Blend the coconut flesh and water until it becomes a milk-like consistency.

Strain the blended mixture to separate the coconut milk from the pulp, using a spoon to squeeze out as much liquid as possible.

Place the remaining pulp into a clean washcloth and squeeze to extract more coconut milk.

Discard the leftover pulp after extracting the milk.

Measure out 2.5 cups of the coconut milk and add it to the blender.

Crack 4 egg yolks into the blender, discarding the whites.

Add a can of sweetened condensed milk to the blender.

Open and add a can of coconut milk to the blender.

Add 0.5 teaspoon of cinnamon and 0.25 teaspoon of nutmeg to the blender.

Pour in 2 cups of rum into the blender.

Blend the mixture for about 1 minute until well combined.

Taste the mixture and adjust the rum if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens