Coquito con Dulce de Leche - Puerto Rican Eggnog
This creamy holiday classic brings coconut richness together with caramel sweet dulce de leche. The result is smooth, fragrant and made for sharing. Blend it ahead, chill well and pour when the party starts.
Servings: 6
Ingredients
For the Coquito con Dulce de Leche
- 12 Ounces evaporated milk
- 13 ½ Ounces coconut cream unsweetened, NOT cream of coconut
- 14 Ounces dulce de leche
- ¾ Cup white rum Puerto Rican rum such as Bacardi
- 1 Teaspoon vanilla extract
- ¼ Teaspoon ground cinnamon
For the Flaked Coconut Rim
- 3 Tablespoons icing sugar
- 1 Teaspoon water
- 1 Pinch ground cinnamon
- 1/4 Cup sweetened flaked coconut
To Garnish
Instructions
Make the Coquito con Dulce de Leche
- To the pitcher of a blender, add evaporated milk, coconut cream, dulce de leche, rum, vanilla, and cinnamon.
- Blend for 15 to 20 seconds or until fully combined.
- Refrigerate for at least 1 hour or until chilled.
Add the Flaked Coconut Rim
- Set up 2 small plates or saucers. On one, evenly spread the flaked coconut. The other plate will be for your sugar glaze which will hold the coconut in place.
- To make the sugar glaze, combine confectioners’ sugar, water, and cinnamon in a small bowl. Pour the mixture onto the remaining small plate
- Coat the outer lip of the glass by dipping the rim into the sugar glaze at a 45-degree angle, rotating the glass until its circumference is covered. Immediately repeat this process by dipping the glazed rim into the flaked coconut.
Pour and Enjoy
- Re-blend or stir chilled coquito con dulce de leche before pouring into prepared glass.
- Garnish with a cinnamon stick, if liked.
Notes
Loosen the caramel: Warm the dulce de leche can in hot water so it blends smoothly.
Layer ingredients: Add liquids first, then spoon in dulce de leche to prevent clumps.
Taste and tweak: Adjust cinnamon and rum to suit your crowd.
Chill well: Cold coquito tastes creamier and pours cleaner.
Shake before pouring: Natural separation is normal in coconut based drinks.
Layer ingredients: Add liquids first, then spoon in dulce de leche to prevent clumps.
Taste and tweak: Adjust cinnamon and rum to suit your crowd.
Chill well: Cold coquito tastes creamier and pours cleaner.
Shake before pouring: Natural separation is normal in coconut based drinks.
Nutrition
Calories: 392kcal | Carbohydrates: 16g | Protein: 6g | Fat: 27g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 73mg | Potassium: 397mg | Fiber: 2g | Sugar: 11g | Vitamin A: 138IU | Vitamin C: 3mg | Calcium: 163mg | Iron: 2mg
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