Coquito is a sure way to spice up any Christmas party. It’s sweet and voluptuous, reminiscent of an eggnog but without the eggs. Traditionally though, coquito has been made with “crema de coco”, a Latin product filled with trans fats and chemically processed components. I have been working in a recipe to leave out the bad stuff and just keep the fun booze and coconut flavor. I swapped the “crema de coco” for coconut creamer, so no trans fats and less sugar there, and also used coconut white rum instead of plain rum, that way I intensified the coconut. Trust me, the result is simply amazing!
Total time – 5 minutes, plus chilling
Equipment – blender or immersion blender
Organic coconut milk – 2 ½ cups
Coconut creamer – 2 cups (1 pint)
Condensed milk – 14 oz (1 can)
Coconut white rum – 2 cups
Vanilla extract or paste – 1 TBSP
Ground cinnamon – dust to serve
Pour all ingredients in a blender and mix well in medium speed for 30 seconds. Alternatively, pour all the ingredients in a pot or large saucepan and mix for 1 minute with an immersion blender, scrapping with the edges of the blades the bottom of the pan a few times to prevent the condensed milk from sinking and not mixing well with the other ingredients. Serve very chilled with a dust of ground cinnamon.