Homemade Coquito (Puerto Rican Eggnog)

This traditional Puerto Rican eggnog is a favorite throughout the Caribbean. Canned coconut milk can be substituted, but processing freshly grated coconut with spice-infused water yields the richest flavor. This recipe comes from Ana Sofia Pelaez of the blog Hungry Sofia.

Homemade Coquito (Puerto Rican Eggnog) Homemade Coquito (Puerto Rican Eggnog)
Traditional Puerto Rican egg nog is a favorite throughout the Caribbean.
Yield: makes about 7 cups

Ingredients

  • 2 large whole, dried coconuts (about 3 1/2 lbs.)
  • 1 stick cinnamon
  • 1 whole star anise
  • 1 tsp. anise seeds
  • 4 egg yolks
  • 1 (13.5-oz.) can sweetened condensed milk
  • 1 (12-oz.) can evaporated milk
  • 12 tsp. vanilla extract
  • 12 tsp. ground cinnamon
  • 14 tsp. freshly ground nutmeg
  • 18 tsp. kosher salt
  • 1 12 cups dark rum

Instructions

  1. Heat oven to 400°. Using a corkscrew, open the three “eye” holes at the narrow end of each coconut; invert over a measuring cup fitted with a fine mesh strainer. Drain coconuts, reserving liquid; set aside. Bake coconuts 20 minutes; transfer to a cutting board, cover with a towel and tap sharply with a hammer until coconuts crack into large pieces. With a paring knife or large spoon, remove meat from shell; peel away brown papery husk and discard. Finely chop meat (you should have about 4 cups); set aside.
  2. Combine reserved coconut liquid and enough water to equal 2 cups; add cinnamon stick, star anise, and anise seeds. Bring to a boil in a 1-qt. saucepan over medium-high heat; reduce heat to medium and cook 5 minutes. Remove from heat and steep 10 minutes. Strain and discard spices; set aside.
  3. Combine liquid and half of coconut meat in a blender; mix on high speed until finely pureed and thickened, about 30 seconds. Pour through a cheesecloth-lined fine mesh sieve into a measuring cup; gather ends of cheesecloth, twisting tightly to extract liquid. Discard coconut solids and return strained liquid to blender with remaining coconut meat. Repeat blending and straining process (you should have 2-3 cups coconut milk); rinse blender and wipe dry.
  4. Combine coconut milk, yolks, condensed milk, evaporated milk, cinnamon, nutmeg, and salt in blender; mix on high speed until frothy, 30-60 seconds. Whisk in rum and refrigerate until ready to use.