Keto Coquito Spanish Eggnog Recipe (2024)

FAQs

What is the difference between coquito and eggnog? ›

Eggnog, as its name implies, is made using eggs along with other staple ingredients. Meanwhile, coquito (which means “l*ttle coconut” in Spanish) requires coconut instead. While traditional Puerto Rican coquito does not include eggs, it is still a common ingredient in some versions, especially in Mexico.

Coquito settles and separates due to the fat content in the milk and cream, so before pouring, poke it with a straw close it and shake vigorously so everything is combined thoroughly. The longer is stays in the refrigerator the better it gets. Now go pour some.

It's because the fat from the coconut is solidifying. If this happens to you, I would pop it in the blender right before serving. That should dissolve any bits that might've solidified.

As your coquito chills in the fridge, it will thicken. If you have already let it chill in the fridge and it is still too thin that usually means the coconut milk you used was one without the thick coconut cream on top.

Bottom line: If you're looking for a healthier festive beverage, neither coquito nor eggnog has the clear nutrition advantage. Either way, you're drinking a boozy, rich beverage. “Alcohol is alcohol, and sweet is sweet,” Mercado says.

Coquito should be smooth, but it can become chunky if you use coconut milk instead of cream of coconut. The fat in coconut milk can separate and solidify towards the top of the container. Returning it to the blender just before serving should resolve the issue.

Does Coquito Need To Be Refrigerated? Coquito should be stored in an airtight container in the refrigerator; kept that way, it can keep for anywhere from 4 to 8 weeks. The ingredients may settle between servings, particularly if you used eggs, so be sure to stir before you pour.

White rum.

I recommend traditional Barcardi white rum for this recipe as it provides a light but balanced flavor which is perfect for this drink so it doesn't overpower the coconut flavor (we want the coconut flavor to be the star!).

Inés calls for white rum here—ideally Puerto Rican rum, like Bacardí or Don Q—but you can swap in dark rum for more syrupy, spiced notes (just avoid coconut rum, which has a more artificial coconut flavor). If you have time, soak a few cinnamon sticks in the bottle of rum for a few days to infuse it with woodsy spice.

The foam results from the additives in the canned milk, and the fat from the coconut milk gets excited.

What does coquito mean in English? ›

Coquito ( lit. 'little coconut') is a traditional Christmas drink that originated in Puerto Rico. The coconut-based alcoholic beverage is similar to eggnog, and is sometimes referred to as Puerto Rican Eggnog (though incorrectly, as coquito does not call for eggs).

A cream-based coconut liqueur, Coquito is a traditional Puerto Rican Holiday co*cktail. BACARDÍ Coquito is made with BACARDÍ Superior Rum and a mix of vanilla, cinnamon and other festive spices.

Coquito is a traditional punch from Puerto Rico. It's often called "Puerto Rican eggnog" due to its very similar flavor profile and occasional use of eggs in some variations.

Rich, creamy Coquito is a classic Puerto Rican co*cktail made with coconut cream, coconut milk, baking spices and, most important, rum. It is a centerpiece of the year-end festivities for many families on the Caribbean island.

"While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices. In the Middle Ages, posset was used as a cold and flu remedy.

Coquito is a Puerto Rican beverage made with vanilla, coconut milk, coconut cream, rum and spices that is traditionally served during the December holidays. Coquito means "little coconut" in Spanish, and coconut provides the majority of the drink's flavor and texture.