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
1/2 cup
Creamy Coconut Coquito
10 m
15 m
Ready in:
25 m
  1. Mix beaten egg yolks and 1 can evaporated milk in the top of a double boiler.
  2. 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. 
  3. 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.
  4. Pour the mixture into glass bottles. Refrigerate overnight. Serve. Enjoy your Thick Coconut Coquito!