Description
Make a traditional, creamy Puerto Rican holiday drink using coconut milk, cream of coconut, and rum. This recipe yields a rich, spiced coconut cocktail similar to eggnog.
Ingredients
Scale
- 1 (13.5 oz) can full-fat coconut milk
- 1 (15 oz) can cream of coconut (like Coco Lopez)
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1 1/2 cups white rum (Puerto Rican preferred)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon, plus extra for garnish
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves
Instructions
- Combine the coconut milk, cream of coconut, evaporated milk, and sweetened condensed milk in a blender. Blend until completely smooth.
- Add the white rum, vanilla extract, cinnamon, nutmeg, and cloves to the blender. Pulse until just combined. Do not over-blend after adding the rum.
- Taste the mixture. If you prefer a stronger spice flavor, add a small extra dash of cinnamon or nutmeg.
- Pour the mixture into glass bottles or a large pitcher.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, shake the bottle or stir well, as separation may occur. Pour into small glasses.
- Garnish each serving with a light dusting of ground cinnamon.
Notes
- You can make this drink ahead of time; it keeps well in the refrigerator for up to two weeks.
- For a non-alcoholic version, omit the rum and add 1/2 cup of extra coconut milk or water.
- If you prefer a thicker texture, reduce the amount of evaporated milk slightly.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Dessert Drink
- Method: Blending
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 75
- Sodium: 150
- Fat: 25
- Saturated Fat: 20
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 80
- Fiber: 2
- Protein: 8
- Cholesterol: 75