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Coquito

A Puerto Rican holiday drink. A tropical riff on egg nog.

Ingredients

  • 1 15-ounce can cream of coconut, such as Coco Lopez
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce can evaporated milk
  • 1 cup unsweetened coconut milk beverage
  • 1/2 cup white rum
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Cinnamon sticks

Directions

  1. Put the cream of coconut, condensed milk, evaporated milk, coconut milk beverage, rum, vanilla, cinnamon and nutmeg in a blender and blend until smooth, about 2 minutes.
  2. Transfer to a pitcher, cover tightly with plastic wrap and refrigerate until very cold, about 1 hour.
  3. Give the coquito a good stir (the mixture may separate slightly as it sits). Pour into individual mugs or glasses, top with more nutmeg and serve with a cinnamon stick.

Tembleque

A coconut jiggly pudding, the name of which literally means "wobbly." Makes about 12 servings.

Ingredients

  • 4 cups coconut milk
  • ½ cup cornstarch
  • 2/3 cup sugar
  • ½ tsp. salt
  • 1 tbsp.orange blossom water (optional)
  • A Dash ground cinnamon

Directions

  1. In a saucepan dissolve cornstarch in 1/4 cup coconut milk. Once dissolved add the rest of the coconut milk, sugar, and salt.
  2. Cook at medium-high heat stirring constantly! As it thickens, lower heat until it boils thick.
  3. Pour right away into wet molds, pans or cups. Cool and then cover and refrigerate for at least 2 hours.
  4. Carefully separate the tembleque from the mold using a knife. Turn it over unto a dish.
  5. Sprinkle with cinnamon.