Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to make a special dish, virgin coquito. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Virgin Coquito is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Virgin Coquito is something that I’ve loved my whole life.
When making a virgin version of coquito I recommend substituting coconut milk for the rum and adding rum extract to taste. This way everyone can enjoy a festive cup of coquito for Christmas. The coconut cream solidifies in the cold, sometimes making. **For a non-alcoholic or virgin coquito, cut out the rum, and replace it with one cup ice cold coconut or whole milk and one cup ice cold filtered water. ***Like most fats, coconut oil solidifies in the cold, sometimes making this drink very thick after a night in the fridge. Coquito translates to "little coconut" in English.
To get started with this particular recipe, we must prepare a few components. You can cook virgin coquito using 6 ingredients and 3 steps. Here is how you can achieve it.
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The ingredients needed to make Virgin Coquito:
- Take 1 quart coconut milk
- Make ready 1 can sweetened condensed milk
- Take 1/2 cup water
- Take 1 pinch salt
- Get 1/2 tsp ground cinnamon
- Get 1 cup Bacardi Rum optional
To adorn with coconut flakes, dry on a paper towel Coquito is an easy cocktail to make, but unlike mulled wine, no one knows they love it yet. As the host, I feel it's my merrymaking duty to introduce people to it. Coquito is a traditional punch from Puerto Rico. It's often called "Puerto Rican eggnog" due to its very similar flavor profile and occasional use of eggs in some variations.
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Steps to make Virgin Coquito:
- mix all ingredients in a blender
- refrigerate for a day
- and enjoy.
Coquito is a traditional punch from Puerto Rico. It's often called "Puerto Rican eggnog" due to its very similar flavor profile and occasional use of eggs in some variations. In the top of a double boiler, combine egg yolks and evaporated milk. The mixture should be thick enough to coat the back of a spoon. This rich, authentic coquito recipe is commonly made during Christmas where it is served cold and meant to be shared with family and friends.
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