Coquito (Puerto Rican Coconut Eggnog)
Try this Coquito (Puerto Rican Coconut Eggnog) recipe, or contribute your own.
Try this Coquito (Puerto Rican Coconut Eggnog) recipe, or contribute your own.
- Carbohydrate 356.936367360786 g
- Cholesterol 10209.0462296005 mg
- Fat 796.07157051542 g
- Fiber 34.4960007476807 g
- Protein 218.814978709997 g
- Saturated Fat 582.669075752597 g
- Serving Size 1 1 Serving (3638g)
- Sodium 984.7663282136 mg
- Sugar 322.440366613106 g
- Trans Fat 42.8958895094181 g
- Calories 11134 calories
Step-by-step
- mix half of the rum with the lime peel in a blender at high speed for 2 min.
- Strain and put in large bowl.
- Add rest of rum.
- In blender, mix egg yolks, both milks and gin until well blended.
- ( I also add the juice of the 2 limes, to cure the egg yolks).
- Pour 3/4 of this mixture into bowl with rum.
- Mix rest with coconut cream and blend well.
- add to rum mixture, blend well and refrigerate.
- (I save the rum bottle and other glass bottles to pour it in.)
- I usually make this the day after Thanksgiving or so, and let it mellow in the refrigerator until mid-to-late December.
- Its kind of strong when fresh.
- serve cold at parties or after dinner.
Allowing the mixture to rest in the refrigerator for at least three weeks transforms the aggressive alcohol burn into a smooth, cohesive drink. Blending the rum with lime peel for a full two minutes extracts the essential oils necessary for aromatic balance. Adjusting dairy components requires caution because altering the ratio of coconut cream to evaporated milk will instantly break the emulsion.
- Strain the rum and lime mixture through a fine-mesh sieve to remove visible green sediment before combining it with the dairy base.
- Whisk the egg yolks thoroughly if substituting pasteurized whole eggs, maintaining a 1:1 volumetric ratio to avoid altering the final thickness.
- Store the bottled beverage at 38 degrees Fahrenheit or lower to guarantee food safety over extended storage windows.
- Shake the chilled glass container vigorously prior to serving, as natural separation occurs during prolonged refrigeration.
Proper chilling mellows the sharp spirit notes significantly over time. Patience remains the single greatest requirement for achieving the correct texture.
