How to Make Coquito with Coconut Milk from Scratch
Do you want to make coquito the old-fashioned way? Learn how to make coquito with coconut milk made from scratch. This classic Puerto Rican holiday cocktail is the perfect way to get your holiday party started.
- Prep Time: 30
- Cook Time: 5
- Total Time: 35 minutes
- Yield: 2 liters 1x
- Category: Cocktails
- Cuisine: Puerto Rican
Ingredients
For Coconut Milk:
1 whole coconut
2 cups water
For Cream of Coconut:
1 cup coconut milk
¾ cup of sugar
Coquito
Remainder of the coconut milk (around 1 ¼ – 1 ½ cups)
3 cinnamon stick
3 thin slices of peeled ginger
3 whole cloves
1 star anise seed pod (optional)
1 can of condensed milk
1 can of evaporated milk
Cream of coconut
3/4 – 1 1/4 cups of light rum
Ground cinnamon for garnish
Instructions
Make Coconut Milk
Peel coconut flesh (tips in the post), coarsely chop it and add it to a high-speed blender with 2 cups of water and a dash of salt.
Start blending slowly, especially if your blender is less powerful. Continue to blend until the coconut is liquified–it will have a smoothie-like texture. Grab a large bowl and place a cheesecloth over the bowl. Pour the coconut milk mixture over the cheesecloth in small batches and twist and squeeze until you get all the liquid out.
Make Cream of Coconut
Mix the coconut milk and sugar over medium heat in a heavy saucepan until the sugar is dissolved and thickened. Remove from heat and let it completely cool.
Note: if you refrigerate, the fat will solidify and separate. That’s no biggie; just add everything to the blender.
Make Coquito
Mix spices with coconut milk over medium heat in a heavy saucepan for around five minutes. Let it steep for five minutes and let it cool. Strain the spices and set the cinnamon sticks aside.
Add all the ingredients to the mix and blend well. Optional: add a tiny sliver of ginger to the blender. Keep refrigerated for up to 10 days.
