Ingredients
Scale
- 1 can (15 oz) Cream of Coconut (such as Coco Lopez)
- 1 can (13.5 oz) Full-fat Coconut Milk
- 1 can (12 oz) Evaporated Milk
- 1 can (14 oz) Sweetened Condensed Milk
- 1 ½ cups White Rum (Puerto Rican rum like Don Q or Palo Viejo is preferred)
- 2 teaspoons Pure Vanilla Extract
- A pinch of salt (to balance the sweetness)
- Fresh coconut flakes for garnish (optional)
Instructions
- Begin by gathering all your canned milks and the rum. Ensure your blender is clean and large enough to hold approximately 50 to 60 ounces of liquid. Open all the cans ahead of time to make the process seamless. If you prefer a colder drink immediately, you can pre-chill the cans in the refrigerator for an hour before starting.
- Pour the evaporated milk, coconut milk, sweetened condensed milk, and cream of coconut into the blender. Add the vanilla extract, the pinch of salt, and the white rum. Turn the blender on to a medium-high setting and process for about 1 to 2 minutes. You want to ensure the thick cream of coconut is completely incorporated and the mixture is frothy and smooth.
- Pour the blended Coquito into glass bottles or a large pitcher. Seal the containers tightly. Place them in the refrigerator for at least 4 hours, though overnight is best to allow the flavors to meld and the texture to thicken. Before serving, give the bottle a vigorous shake, as the coconut fats may solidify slightly at the top. Pour into small glasses and garnish with coconut flakes if desired.
- Cook Time: 10 minutes