How to Make Bacardi Coquito Coconut Cream Liqueur Ingredients

Coquito Ii

Thus, i predict that bacardí coquito will be a big seasonal success for bacardi.

Recipe Summary Coquito Ii

This a traditional Puerto Rican eggnog. I am Crucian-Puerto Rican (from St. Croix, VI) and we enjoy this made with our own Cruzan Rum. So, kick up your feet and enjoy!

Ingredients | Bacardi Coquito Coconut Cream Liqueur Ingredients

6 egg yolks

½ teaspoon ground cinnamon

4 tablespoons vanilla extract

1 (14 ounce) can sweetened condensed milk

5 (12 fluid ounce) cans evaporated milk

1 (10 ounce) can unsweetened coconut milk

1 (14 ounce) can sweetened cream of coconut (such as Coco Lopez®)

4 ¼ cups light rum

Directions

In a medium bowl, whisk egg yolks until smooth. Whisk in cinnamon and vanilla Stir in coconut milk, cream of coconut, sweetened condensed milk, evaporated milk, and rum. Taste and adjust cinnamon and vanilla if desired. Blend well and strain through a fine sieve or cheesecloth. Pour into clean bottles. Serve chilled.

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Info | Bacardi Coquito Coconut Cream Liqueur Ingredients

prep: 35 mins total: 35 mins Servings: 16 Yield: 1 gallon

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