Translating as "little coconut," Coquito is a Puerto Rican milk punch. It's usually make with a combination of milk and coconut milk and often jazzed up with a little rum. Our version amps up the coconut for a decidedly tropical profile. You can find the sweetened condensed and evaporated coconut milks at well-stocked grocers.
- 15 oz cream of coconut, or make your own: simmer 13.5 oz coconut milk with 2 cups of sugar and a dash of salt until the sugar is fully dissolved
- 14 oz sweetened condensed coconut milk
- 13.5 oz unsweetened coconut milk
- 12 oz evaporated coconut milk
- 2 cinnamon sticks
- 3 cloves
- 2 tsp vanilla extract
- 1½ cups gold rum
- Cinnamon sticks and ground nutmeg, for garnish
- Steep the cinnamon sticks and cloves in the rum for about a week. Strain. If you're tight on time, you can simmer the cinnamon and cloves in the unsweetened coconut milk for 5 minutes, allow it to stand for another 5, and strain them out. Cool the coconut milk before proceeding.
- Combine the cream of coconut, sweetened condensed coconut milk, coconut milk, evaporated coconut milk, vanilla and rum in a blender and blend until smooth. Pour into a sealed container and refrigerate at least 4 hours.
- It's natural for the coconut fat to separate from the liquid. Before serving, allow the coquito to warm on the counter for 20 minutes, then shake it vigorously or give it a quick whirl in the blender.
- Pour into glasses and garnish with cinnamon sticks and more ground cinnamon or a little nutmeg.