Approximate values estimated by AI
Spiced Rum Coquito with Toasted Coconut
80% authentic · Puerto Rican-inspired
A creative twist on the classic Coquito, this version incorporates spiced rum for added depth and complexity, and toasted coconut flakes for a nutty aroma and texture, offering a sophisticated take on the traditional holiday beverage.
Ingredients
- Coconut cream2 cans (13.5 oz each)
- Sweetened condensed milk1 can (14 oz)
- Evaporated milk1 can (12 oz)
- Spiced rum1.5 cups
- Vanilla extract1 teaspoon
- Ground cinnamon1 teaspoon
- Ground nutmeg0.5 teaspoon
- Toasted coconut flakes0.5 cup
Steps
- 1
In a large bowl, whisk together coconut cream, sweetened condensed milk, and evaporated milk until smooth.
- 2
Stir in the spiced rum, vanilla extract, ground cinnamon, and ground nutmeg until fully combined.
- 3
Gently fold in half of the toasted coconut flakes into the mixture.
- 4
Transfer to a pitcher or bottles. Refrigerate for at least 3 hours, or preferably overnight, to allow flavors to meld and chill thoroughly.
- 5
Serve chilled in glasses, garnished with the remaining toasted coconut flakes and a sprinkle of cinnamon.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
