Ingredients:

  • 1 (13.5 oz) can coconut cream (400ml)
  • 1 (14 oz) can sweetened condensed milk (397ml)
  • 1 (12 oz) can evaporated milk (355ml)
  • 1 (13.5 oz) can coconut milk (400ml)
  • 1/2 cup white rum (optional, adjust to taste) (120ml)
  • 1 teaspoon ground cinnamon (5ml)
  • 1/4 teaspoon ground nutmeg (1ml)
  • 1/4 teaspoon ground cloves (1ml)
  • 1/2 teaspoon vanilla extract (2.5ml)
  • Optional: 1 cinnamon stick (for infusing flavor)
  • Garnish: Ground cinnamon, cinnamon sticks

Instructions:

  1. (Optional) Infuse Spices: In a small saucepan, combine the coconut milk and a cinnamon stick. Bring to a simmer over low heat. Simmer for 5 minutes, then remove from heat and let cool slightly. Remove the cinnamon stick.
  2. Blend Ingredients: In a blender, combine the coconut cream, sweetened condensed milk, evaporated milk, coconut milk (including the infused coconut milk if you made it!), white rum (if using), cinnamon, nutmeg, cloves, and vanilla extract.
  3. Blend Until Smooth: Blend on high speed until completely smooth and creamy. Taste and adjust spices or rum to your preference.
  4. Chill: Pour the coquito into a pitcher or airtight bottles/jars. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the coquito to thicken.
  5. Serve: Before serving, shake or stir the coquito well. Pour into glasses, garnish with a sprinkle of ground cinnamon and a cinnamon stick (optional).