Coquito (Puerto Rican "eggnog")

Prep time: 5-6 minutes


-1 (12 oz) can evaporated milk

-1 (14oz) can sweetened condensed milk

-1 (15 oz) can cream of coconut (like coco lopez)

-1/2 tsp cinnamon

-1 tsp vanilla

-1 1/2 cup white bacardi rum (can use less then add more)


  1. Add all ingredients into a blender and blend at a high-speed until well combined (about 1-2 minutes). Make sure the coconut cream is completely incorporated.

  2. Place in the refrigerator and chill for about 1 hour before serving. It will thicken as it chills. Serve with a sprinkle of nutmeg or cinnamon on top and enjoy!

*Non-alcoholic: omit the rum and add 1/4 tsp of nutmeg.

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