• 1 (15 ounce) can cream of coconut
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 1 cup coconut-flavored rum (such as Bacardi®)
  • ¼ cup water
  • 1 scoop vanilla bean ice cream(Optional)
  • 1 teaspoon vanilla extract
  • 2cinnamon sticks
  • 2whole cloves
  • 1 pinch ground cinnamon(Optional)
  • 1 pinch ground nutmeg(Optional)
  • Directions

  • Step 1

    Place cream of coconut, condensed milk, evaporated milk, coconut rum, water, ice cream, and vanilla extract in a blender. Blend until smooth and well-combined, about 3 minutes.


  • Step 2

    Pour coconut mixture into two 20-ounce glass bottles or jars. Add 1 cinnamon stick and 1 clove to each container; shake well. Chill coquito 8 hours to overnight.

  • Step 3

    Shake container before pouring coquito into shot glasses or small cups. Sprinkle cinnamon or nutmeg on top before serving.

  • Cook's Note:

    I save up my Rose’s Cocktail Infusions(R) bottles. Carefully peel off the label, then rinse thoroughly with hot water.

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