Creamy Coconut Coquito|Print

Servings: 10

Evaporated milk

1 (12 fl oz) can

Egg yolks, beaten

Ground cloves

1/4 tsp

Ground cinnamon

1/2 tsp

Vanilla extract

1 tsp

Cream of coconut

1 (14 oz) can

Sweetened condensed milk

1 (14 oz) can

White rum

1/2 cup

Water

1/2 cup

Creamy Coconut Coquito

Prep:

10 m

Cook:

15 m

Ready in:

25 m

Mix beaten egg yolks and 1 can evaporated milk in the top of a double boiler.
Cook the mixture over simmering water until a temperature of 160° F (71° C) is reached and the mixture is thick enough to coat the back of a spoon.
Pour the mixture in a blender. Add vanilla extract, cream of coconut, condensed milk, white rum, water, cloves, and ground cinnamon. Blend the mixture for half a minute.
Pour the mixture into glass bottles. Refrigerate overnight. Serve. Enjoy your Thick Coconut Coquito!