Oral Allergy Syndrome Friendly Dairy Free Coquito
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!