This creamy coconut and rum libation is a national tradition in Puerto Rico - a quintessential Christmas drink.
Really good recipe. I use this recipe when I have the time, but I have since found a pre-mixed Coquito called Mi Abuela that is extremely close to homemade. I bought it at Big 3 Wine & Liquor in the Bronx on E. Tremont Ave. If you don't have time to make your own, or want a back up, definitely check it out. I know this may not be useful info to members of a site like "all recipes", but just wanted to share it just in case! - 20 Dec 2007 (Review from Allrecipes US | Canada)
THIS IS A SUPERB RECIPE..IF THE INGREDIENTS ARE RIGHT. YOU SHOULD USE 1 CAN OF COCONUT MILK, 1 CAN CONDENSED MILK, 1 CAN EVAPORATED MILK, 3 EGG WHITES. SUGAR TO TASTE, CINNAMUN TO TASTE, AND WHITE BACARDI TO TASTE & IT SHOULD BE A HIT. ALSO, ALL SHOULD FIT IN THE BLENDER - 12 Nov 2002 (Review from Allrecipes US | Canada)
I've made "Coquito" before, and I recommend for the readers to use a can coconut cream instead of the coconut milk- as the cream is much sweeter.You could also use 6 egg yolks instead, and one quart of half and half.These three basic ingredients- excluding the rum, and nutmeg/cinnamon- is all you really need.Serve over ice.(Double-up recipe if making for a large group.) - 23 Oct 2006 (Review from Allrecipes US | Canada)