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This rich and creamy rum-spiked Coquito is a classic Puerto Rican holiday cocktail recipe.
Combine all the ingredients except the rum in a saucepan over medium heat.
Bring to a simmer, stirring constantly.
Remove from the heat, let cool and stir in the rum.
Transfer to bottles (making sure that at least one cinnamon stick goes into each bottle), seal and store in the refrigerator.
Serve over ice in rocks glasses and garnish with cinnamon sticks.
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I still don't see a response on how much coconut cream. Also is the cream of coconut and the coconut cream the same thing, or is this calling for 2 ingredients?
Yes, how much of the unsweetened coconut cream is to be used?
I'm assuming it's 1 can of the cream of coconut, how much on the unsweetened coconut cream?
As long as you keep the lid tight on the container, it's okay to keep in there for up to 3-4 days. It won't even last that long once everyone gets a taste, lol.
Oh, and I found unsweetened coconut cream at the Asian Market if that helps anyone :)
After having this Thanksgiving 2012, I knew I wanted to try making it at some point -- The version I had then had coconut in it as well (The person who brought it had purchased it from a Puerto Rican woman). I made it as written with the exception of adding unsweetened organic coconut -- After it cooled I poured some (maybe 2 cups) into the blender and added the coconut to it and pureed it - yum! :)
How long can you store this in the refrigerator?
Unsweetened coconut milk will give you a similar flavor, but it's not as thick as unsweetened coconut cream, so the final product won't be quite as rich in texture.
So I just made this recipe with Captain Morgan...I must Say, ITS TO DIE FOR!!!
Having a hard time finding Unsweetened coconut cream! Would coconut milk do?