Ingredients
20
20 servings
- •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®)
- •0.25 cup water
- •1 scoop vanilla bean ice cream
- •1 teaspoon vanilla extract
- •2 cinnamon sticks
- •2 whole cloves
- •1 pinch ground cinnamon
- •1 pinch ground nutmeg
Instructions
- 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.
- 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.
- Shake container before pouring coquito into shot glasses or small cups. Sprinkle cinnamon or nutmeg on top before serving.
Nutritional Facts
Per 20 servings
- Calories: 194
- Carbohydrate: 28g
- Fat: 7g
- Fiber: 0g
- Protein: 3g
- Sugar: 25g
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