Prep 15 mins
Cook 0 mins
Coquitos is a Christmas tradition in Cuba and Puerto Rico much like eggnog here in the USA and elsewhere. It is like a sweet wine. It is served on the night of Noche Buena (good night) before eating Lechon Asado (roast pig), Arroz Congri(white rice and black beans - made together), Yuca con Mojo (yucca or cassava with garlic sauce), Maduros Fritos(fried ripe plantains) - leave it to the Cubans to serve three carbohydrates at one meal! Anyway, along with the meal they serve Ensalada Mixta (mixed green salad with tomatoes & radishes) and for dessert Bunuelos(fried dough pieces with syrupy syrup) and then they all go to La Misa del Gallo(mass of the rooster - Midnight Mass). Found on dollarman.com. that is the recipe.
- 2 (15 ounce) cans coconut cream
- 1 (8 -9 ounce) can condensed milk
- 1 (8 -9 ounce) can evaporated milk
- 4 egg yolks
- 1⁄2 cup cognac
- 1 teaspoon vanilla extract
- 1 quart white rum (Bacardi)
- 1 tablespoon ground cinnamon
- In a large punch bowl, blend egg yolks and condensed milk gradually.
- Add and blend in all ingredients.
- Refrigerate and then serve.
It tastes right, but boy is it strong!!! Next time I'll maybe use 1/2 to 2/3 of the rum!! Don't light a match near this coquito!!!