Vegan Coquito
Also known as Puerto Rican eggnog, this vegan coquito is a coconut-flavoured rum cocktail spiked infused with all kinds of cozy spices!
Servings 6 servings
Calories 258kcal
Ingredients
- 1 can coconut condensed milk 11.25 ounce / 320 grams
- 1 can cream of coconut (coco lopez) 15 ounces/ 425 grams
- 1 can unsweetened coconut milk 13.5 ounces / 400 ml
- 1 cup white rum or spiced rum 240 ml
- 1/2 cup non-dairy milk 120 ml
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Cinnamon sticks & Toasted shredded coconut for garnish
Instructions
- Combine all of the ingredients in a blender. Blend until smooth.
- Pour the mixture into a glass bottle. Leave some head room for shaking the bottle later. Drop 1-2 cinnamon sticks in the bottle. Seal and chill overnight (or up to 2 weeks).
- Remove from the refrigerator. It will be very thick and almost appear solid. Shake vigorously. Garnish with toasted coconut and a cinnamon stick.
Notes
To make a toasted coconut rim:
- Spread sweetened shredded coconut on a baking sheet lined with aluminum foil. Bake at 350ºF for about 7 minutes, stirring every couple of minutes.
- Remove from oven and allow to cool until it is comfortable to handle.
- Use your fingers to crush the coconut into pieces.
- Spread on a shallow plate.
- Brush the edge of your glass with brown rice syrup or maple syrup.
- Dip the glass rim in the toasted coconut.
Nutrition
Calories: 258kcal | Carbohydrates: 5g | Protein: 2g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 21mg | Potassium: 206mg | Fiber: 2g | Sugar: 3g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg