A rich and creamy, no-egg, coquito recipe made with rum and coconut milk.
Ingredients
2star anise
1 ½cupswater
115 oz can cream of coconut (such as Coco Lopez)
113.5 oz can coconut milk
112 oz can evaporated milk
114 oz can condensed milk
3/4teaspoonground cloves
¼teaspoonnutmeg
1teaspooncinnamon
pinchof salt
1cupcoconut flavored rum
Instructions
Boil water and anise stars in a small pot for 2-3 minutes. Allow to cool completely, then remove anise stars from water.
Pour the water into a blender. Add cream of coconut, coconut milk, evaporated milk, condensed milk, cinnamon, nutmeg, cloves, and salt. (Depending on size of the blender, you may have to do this in batches.)
Transfer mixture to a pitcher. Add rum and stir to mix well.
Cover and refrigerate for at least 2 hours before serving. Stir well before serving and garnish with a sprinkle of cinnamon or nutmeg, if desired.
Notes
We went a bit light on the rum in this recipe, so feel free to add more to adjust taste to your liking.