Coquito (Puerto Rico Coconut Eggnog)
Try this Coquito (Puerto Rico Coconut Eggnog) recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 6 egg yolks
- 1 cn sweet condensed milk
- 2 cn coconut cream
- 2 lrg can evaporated milk
- 6 oz gin
- 13/16 quart light puerto rican rum
- zest of 2 limes (grated)
- 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
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. Posted to Bakery-Shoppe Digest V1 #429 by Ana Kurland <akur@loc.gov> on Dec 1, 1997
