Don Tony’s Coquito Recipe
As soon as December comes, you better beleive that most Puerto Ricans are already pouring their first (of many) batch of coquito. Translating to little coconut, it is served chilled and is usually a mix of cream of coconut, evaporated milk, sweet and condensed milk, egg yolks, cinnamon…and of course…lots and lots of white rum. In my family, it’s Don Q White Rum or bust.
Like many heirloom recipe, every family has their own special concotion that is passed down from generation to generation. And there are also many variations of coquito throughout the Carribean and South America. In Vero’s home country of Ecuado for example, they call this Rampopo. This one is my father’s recipe (Don Tony). It will surely spark debate amongst my fellow boriquas - but that’s what makes it special.
Keep a batch in your fridge, invite your amigos over, and put on the Tito Puente. Watch out - this one will sneak up on you :)
Coquito
One can Sweetened Condensed Milk
One can Evaporated milk
One can Coco Lopez Coconut Cream (we are very specific with this brand!)
Two Egg Yolks
Two teaspoon of Vanilla Extract
14 oz. of Light Rum (we are partial to Don Q!)
A Dash of Cinnamon to taste
6 Ice Cubes
Use a blender to mix all the ingredients together for 4 minutes. Refrigerate for at least 2 hours before serving. Makes 2 750ml bottles.