Lemony Coconut Eggnog (Coquito) is a drink served during the Christmas Holidays. At this time in Puerto Rico, a group of paranderos or trullas go house to house late at night, singing traditional Christmas songs (aguinaldos) along with playing our musical instruments (el cuatro). You welcome these guests into your home with appertizers and drinks – especially coquito. This tradition is inherited from the Spanish colonies in Puerto Rico.
Our coconut eggnog is mainly prepared with cream of coconut, eggs and white rum. However, this particular Coquito contains three main components: lemon-water mixture, egg yolk-sugar mixture and coconut milk mixture. When all three (3) mixtures are combined, white rum is then incorporated for a delicious creamy alcoholic beverage enjoyed during our Christmas festivities. Coquito can also be prepared without any alcohol.
First Step is to Prepare the Lemon-Water Mixture!
Remove the rinds of 2 lemons and cut into small pieces.
In a small saucepan, add 3 cups of water, 2 cinnamon sticks and the lemon rinds from 2 lemons. Cook over medium low heat until the liquid in saucepan is reduced to approximately 1 cup, stirring occasionally.
After 20 minutes of simmering, the amount of liquid is reduced and the liquid has a light brownish color due to the cinnamon sticks.
We can now strain the lemon-water mixture, using a fine-mesh sieve, into a measuring cup.
Measure 1 cup and set aside.
The Next Step is to Prepare the Egg Yolk-Sugar Mixture!
Separate 14 egg yolks from the whites, using an egg separator.
We just completed separating 14 egg yolks.
Add the 14 egg yolks and 2 cups of sugar into a large bowl.
Beat with a hand mixer at high speed until a creamy texture is formed.
Food Preparation Suggestions for the Lemons and Egg Whites!
I prepared this delicious chocolate angel food cake with the egg whites and lemonade from the 2 lemons. These are just several suggestions that you can use for the food items not being incorporated into this recipe.
We Can Now Prepare the Coconut-Milk Mixture!
Before we prepare the coconut-milk mixture, open all the cans for the cream of coconut and coconut milk. Insert a long spoon into each can and stir the content to combine the coconut cream and coconut water before pouring into bowl. These ingredients have a tendency to separate with the coconut cream on top and coconut water at the bottom.
Add 1 can of cream of coconut into a large bowl. With a spoon, mix until well blended. Continue this process (one can at a time) with the remaining 2 cans of cream of coconut. Each can contains 15 ounces.
We just completed mixing 3 cans of the cream of coconut.
Pour 1 can of coconut milk on top of cream of coconut. Each can contains 13.5 ounces.
With a spoon, mix until well blended. Continue this process (one can at a time) with the other 2 cans of coconut milk.
The cream of coconut and the coconut milk have been thoroughly mixed. Let’s pour the remaining ingredients to the coconut-milk mixture, starting with 4 cans of evaporated milk (each can contains 12 ounces).
Pour 5 tablespoons of vanilla flavoring.
Beat all the ingredients until well blended with a hand mixer.
We just completed preparing the coconut milk mixture.
It is Time to Combine All Three Mixtures!
Let’s first pour the lemon-water mixture into the coconut milk mixture.
Add the egg yolk-sugar mixture. After combining all three mixtures into a large bowl, we still have one more important ingredient to complete the Coquito.
The last ingredient is to pour the white rum approximately 500 milliliters or to taste.
Mix all the ingredients until well blended with a hand mixer.
The Last Step is to Strain the Coquito!
Place a fine-mesh sieve over a large bowl. Pour the coquito through the sieve and strain. This will remove any coconut pieces from the ingredients and create a much creamier texture.
Here you have a smooth and creamy coquito (coconut eggnog).
Pour the Coquito in Various Containers!
After pouring the coquito in various containers, cover and refrigerate until served. I normally refrigerate the coquito for at least 2 days before serving to allow the flavors to develop fully. Since the Coquito is prepared with egg yolks, you should always keep it refrigerated before and after serving.
I normally shake the bottle or stir the pitcher of coquito to mix all of the ingredients before pouring.
Since this drink is very rich, I serve the Lemony Coconut Eggnog (Coquito) in small drinking glasses and sprinkle with ground nutmeg on top. The Coquito has a silky smooth texture with lemon, cinnamon and vanilla flavors!
Click on the button below to watch my YouTube video on How to Prepare Coquito (Lemony Coconut Eggnog)!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.Print
The Coquito (Coconut Eggnog) is a drink served during the Christmas Holidays. This Coquito recipe has several extra food preparation steps for a silky smooth texture with cinnamon, vanilla and lemon flavors.
- 2 lemon rinds
- 2 cinnamon sticks
- 3 cups water
- 14 egg yolks
- 2 cups sugar
- 3 cans cream of coconut (each can 15 ounces), open each can and mix with a spoon before pouring into bowl.
- 3 cans coconut milk (each can 13.5 ounces), open each can and mix with a spoon before pouring into bowl.
- 4 cans (each can 12 ounces) evaporated milk
- 5 tablespoons vanilla flavoring
- 500 milliliters white rum (approximately 17 ounces)
- In a saucepan, add 3 cups of water, 2 cinnamon sticks and the rinds from 2 lemons. Cook over medium low heat until liquid in saucepan is reduced to 1 cup. Strain lemon-water mixture and set aside.
- In a mixing bowl, add the 14 egg yolks and 2 cups of sugar. With a hand mixer, beat the ingredients at high speed until a creamy texture is formed. Set aside.
- Pour 1 can of cream of coconut (one can at a time) into a large mixing bowl. Stir until well blended. Continue this process for the remaining 2 cans.
- Pour 1 can of coconut milk (one can at a time) into the large mixing bowl, containing the blended cream of coconut. Stir until well blended. Continue this process for the 2 other cans.
- Add the 4 cans of evaporated milk and 5 tablespoons of vanilla flavoring to the coconut-milk mixture. With a hand mixer, beat all the ingredients until well blended.
- Pour the lemon-water mixture, add egg yolk-sugar mixture and pour the white rum into the coconut-milk mixture. With a hand mixer, beat until all the ingredients are well blended until a smooth consistency is formed.
- Strain the coconut eggnog, using a fine mesh sieve into a large bowl.
- Pour coconut eggnog into glass bottles or containers of various sizes. Cover with a tight-fitting lid and immediately place in the refrigerator for at least 2 days to absorb the flavors fully.
- Serve in small drinking glasses.
Since the Coquito (Coconut Eggnog) contains egg yolks, place in refrigerator before and after serving this alcoholic beverage. The Coquito should be good for 2 weeks in the refrigerator if the rum is added. Without the rum, the Coquito will only last for 2 to 3 days in the refrigerator.
- Category: Beverages
- Cuisine: Puerto Rican