Homemade Coquito
Homemade Coquito
Ingredients
For the Homemade Condensed Milk
- 3 cups milk
- 1/2 cup granulated sugar, or to taste
For the Fresh Coconut Milk
- 2 whole coconuts
- 3 cups coconut water, reserved from coconuts
For the Final Coquito Mixture
- 4 cups fresh coconut milk, prepared in Part 2
- 1 teaspoon cinnamon powder
- 1 teaspoon vanilla extract
- 1 1/2 cups homemade condensed milk, prepared in Part 1
- 1/2 cup rum, optional
For Serving (Optional)
- 1/4 cup shredded coconut
- 4 cinnamon stick
- 1/4 teaspoon ground cinnamon
Instructions
- 1
Pour the milk into a medium saucepan. Add the granulated sugar. Cook the mixture on low heat, stirring occasionally, for 40 minutes, or until it thickens and turns a light caramel color. This is your homemade condensed milk.
⏱️ 40 min
- 2
Strain the homemade condensed milk into a jar. Refrigerate for at least one hour to allow it to cool and set further.
⏱️ 60 min
- 3
Pierce the "eyes" of the whole coconuts to drain all the coconut water into a bowl. Reserve 3 cups of this coconut water for later use.
⏱️ 5 min
- 4
Crack the coconuts open using a hammer or a sturdy tool. Carefully remove the white coconut meat from the hard shell using a knife.
⏱️ 10 min
- 5
Wash the coconut meat thoroughly. Place the clean coconut meat into a blender.
⏱️ 5 min
- 6
Add the 3 cups of reserved coconut water to the blender with the coconut meat. Blend the mixture until it is smooth and creamy.
⏱️ 5 min
- 7
Place a fine-mesh sieve over a large bowl and line it with a cheesecloth. Pour the blended coconut mixture into the cheesecloth. Gather the edges of the cheesecloth and squeeze firmly to extract all the liquid, which is your fresh homemade coconut milk. You should yield approximately 4 cups.
⏱️ 10 min
- 8
Pour the fresh homemade coconut milk into a clean blender. Add the cinnamon powder, vanilla extract, and the chilled homemade condensed milk.
⏱️ 5 min
- 9
If desired, add the rum to the blender. Blend all ingredients together for at least one minute until well combined and smooth.
⏱️ 1 min
- 10
Pour the finished Coquito into a bottle or pitcher. Refrigerate until thoroughly chilled before serving.
⏱️ 1 min
- 11
To serve, optionally moisten the rim of a serving glass and dip it in shredded coconut to coat. Pour the chilled Coquito into the prepared glass. Garnish with a cinnamon stick and a sprinkle of ground cinnamon and additional shredded coconut, if desired. Serve cold.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Coquito
Ingredients
For the Homemade Condensed Milk
- 3 cups milk
- 1/2 cup granulated sugar, or to taste
For the Fresh Coconut Milk
- 2 whole coconuts
- 3 cups coconut water, reserved from coconuts
For the Final Coquito Mixture
- 4 cups fresh coconut milk, prepared in Part 2
- 1 teaspoon cinnamon powder
- 1 teaspoon vanilla extract
- 1 1/2 cups homemade condensed milk, prepared in Part 1
- 1/2 cup rum, optional
For Serving (Optional)
- 1/4 cup shredded coconut
- 4 cinnamon stick
- 1/4 teaspoon ground cinnamon
Instructions
- 1
Pour the milk into a medium saucepan. Add the granulated sugar. Cook the mixture on low heat, stirring occasionally, for 40 minutes, or until it thickens and turns a light caramel color. This is your homemade condensed milk.
⏱️ 40 min - 2
Strain the homemade condensed milk into a jar. Refrigerate for at least one hour to allow it to cool and set further.
⏱️ 60 min - 3
Pierce the "eyes" of the whole coconuts to drain all the coconut water into a bowl. Reserve 3 cups of this coconut water for later use.
⏱️ 5 min - 4
Crack the coconuts open using a hammer or a sturdy tool. Carefully remove the white coconut meat from the hard shell using a knife.
⏱️ 10 min - 5
Wash the coconut meat thoroughly. Place the clean coconut meat into a blender.
⏱️ 5 min - 6
Add the 3 cups of reserved coconut water to the blender with the coconut meat. Blend the mixture until it is smooth and creamy.
⏱️ 5 min - 7
Place a fine-mesh sieve over a large bowl and line it with a cheesecloth. Pour the blended coconut mixture into the cheesecloth. Gather the edges of the cheesecloth and squeeze firmly to extract all the liquid, which is your fresh homemade coconut milk. You should yield approximately 4 cups.
⏱️ 10 min - 8
Pour the fresh homemade coconut milk into a clean blender. Add the cinnamon powder, vanilla extract, and the chilled homemade condensed milk.
⏱️ 5 min - 9
If desired, add the rum to the blender. Blend all ingredients together for at least one minute until well combined and smooth.
⏱️ 1 min - 10
Pour the finished Coquito into a bottle or pitcher. Refrigerate until thoroughly chilled before serving.
⏱️ 1 min - 11
To serve, optionally moisten the rim of a serving glass and dip it in shredded coconut to coat. Pour the chilled Coquito into the prepared glass. Garnish with a cinnamon stick and a sprinkle of ground cinnamon and additional shredded coconut, if desired. Serve cold.
⏱️ 3 min