Carrageenan Free Dairy Free Coquito
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Learn more →Ingredients
8 servings
- 4 pasteurized egg yolks
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (13.5 oz) coconut cream
- ½ cup sweetened condensed coconut milk
- 1 cup white rum
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
For serving
- 1 cinnamon stick, for serving (optional)
- ground cinnamon, for dusting (optional)
Instructions
- 1
In a small saucepan, whisk together the pasteurized egg yolks and coconut milk over medium-low heat, stirring constantly, until the mixture reaches 160°F (71°C) on an instant-read thermometer and is thick enough to lightly coat the back of a spoon, about 6–8 minutes. Remove from heat immediately.
- 2
Pour the warm egg-coconut mixture into a blender. Add the coconut cream, sweetened condensed coconut milk, rum, vanilla extract, ground cinnamon, ground nutmeg, and ground cloves. Blend on high until completely smooth and well combined, about 30 seconds.
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