How to make coquito

Coquito Recipe | New York | Dan Pashman
Tania Lopez CEO Coqui the Chef
Dan Pashman The Sporkful

This Puerto Rican Eggnog Puts The Feliz In Your Navidad 

Tania Lopez, founder of Coqui The Chef , and George Torres, founder of the Sofrito Media Group and Radio Capicu , share their coquito-making secrets with Dan Pashman from The Sporkful

This Puerto Rican Eggnog Puts the Feliz In Your Navidad - Sporkful interviews Chef Tania Lopez
00:00 / 00:00
Coquito recipe | Coqui the Chef | WNYC

Coquito Lite Recipe

 

Serves 15 oz bottle

 

Ingredients:

  • ½ cup of fresh coconut milk (not from a can)

  • 1 - 13 oz can of coconut cream (I prefer Coco Lopez)

  • 1 - 12 oz can of 2% low fat evaporated milk (preferably low sugar)

  • 1 tsp ground cinnamon

  • 1 tsp vanilla flavor

  • 1 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • 1/2 tsp ground allspice

  • 1/4 tsp ground cloves

  • Bacardi Rum (optional) pour to taste

  • Blender

  • Pitcher/Glass bottle

 

Procedure:

  • Blend cream of coconut cream for a few seconds.

  • Stop the blender, add coconut and evaporated milk one at a time, blend again.

  • Add spices blend again. Taste. Add rum pour to taste. Taste again.

  • Chill for about one hour before serving and keep the coquito cold.

 

Disclaimer/No Medical Advice GivenThe information on this Website is for informational purposes only and is not intended as a substitute for medical professional help, advice, diagnosis or treatment. Always seek the advice of your physician or other qualified healthcare providers with any questions you have regarding your health care. Use at your risk. 

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