Coquito is the one thing I can remember alongside an entire lechon asado would be the main staples at every Cuban holiday party. Granted, Coquito is Puerto Rican and Crema de vie is the Cuban version, which doesn’t generally use any creamed coconut, but you’d find my grandma making it with the creamed coconut from time to time. This is a tried and true recipe, which I have made and even sold the last few years and everyone who tries if falls in love with it. You can choose to leave the eggs out if requested and it will still taste great! Enjoy!
Coquito
Ingredients
- 1 – 15 oz can evaporated milk
- 1 – 15 oz can sweetened condensed milk
- 1 – 15 oz can Coco Lopez cream of
- 5 egg yolks
- 3 cups Bacardi dark rum, or any dark rum of choice
- 1 tsp cinnamon
- 1/8 tsp nutmeg
Prepare
- First, in a large blender, combine all of the ingredients and blend for 30 seconds.
- Pour into 2- 3 bottles, depending on their size.
- Refrigerate for at least a day to allow to thicken up.
- Serve with freshly grated cinnamon and enjoy!
