Coquito Ice Cream Recipe (2024)

FAQs

How to make a coconut ice cream? ›

Rich, creamy Coquito is a classic Puerto Rican co*cktail made with coconut cream, coconut milk, baking spices and, most important, rum. It is a centerpiece of the year-end festivities for many families on the Caribbean island.

You can freeze this coquito recipe if you want it to last longer. As there's rum in this, the drink will not freeze solid. Be sure to use a freezer-safe container. Just add it back to the blender when ready to serve without thawing it first.

Note: the Coquito can be stored in cold conditions (refrigerated at a medium temp) and are best served chilled, but not too cold. The milk will solidify and will need to warm up before serving if the mix gets too cold, so just be aware! Always give a good shake before serving, and garnish with fresh nutmeg.

See our other top picks for coconut cream and milk here. Coconut cream tends to yield creamier results due to the higher fat content.

Swap an equal amount of heavy cream for coconut cream and use it in recipes for your favorite sweets and baked goods. You can even use it to make coconut ice cream or whip it and use it as a tasty topping for desserts.

It's even developed a bit of a seasonal business boom with several people selling their homemade versions during the holidays. What is this? Recently, I was getting that itch for some coquito and I started asking around what the price for a 750ml bottle of it cost. The going price ranged from $20-$35.

Coquito is a Puerto Rican beverage made with vanilla, coconut milk, coconut cream, rum and spices that is traditionally served during the December holidays. Coquito means "little coconut" in Spanish, and coconut provides the majority of the drink's flavor and texture.

Why is my Coquito so thick? The coconut may have thickened in the fridge. You can thin it out by adding a little purified water slowly until it gets to a consistency you prefer.

A few key signs can identify spoiled Coquito: - Change in Smell: A Coquito that has gone bad may develop an off smell. If it smells sour, yeasty, or just not quite right, it's best to discard it. - Change in Texture: If the Coquito has become lumpy or unusually thick, it may have spoiled.

Does Puerto Rican coquito go bad? ›

Every recipe for these holiday drinks, including Puerto Rican coquito, uses some kind of milk in the recipe, from evaporated to condensed. And as soon as any of those cans are opened, the clock starts ticking before bacteria start to grow to unsafe levels, she said.

The foam results from the additives in the canned milk, and the fat from the coconut milk gets excited. You can strain the coquito into the bottles if the foam or chunks bother you.

**THIS STEP YOU DON'T WANT TO SKIP**

This will give you a smooth Coquito. Put it in the refrigerator for at least a day before drinking. Coquito settles and separates due to the fat content in the milk and cream, so before pouring, poke it with a straw close it and shake vigorously so everything is combined thoroughly.

As your coquito chills in the fridge, it will thicken. If you have already let it chill in the fridge and it is still too thin that usually means the coconut milk you used was one without the thick coconut cream on top.

Coconut is popular among manufacturers because its saturated fat makes for decadent, creamy vegan frozen desserts. That said, it can pack in more saturated fat than a dairy version of your favorite frozen treat.

It's true that coconut contains a healthier type of saturated fat, but it's still not doing you any major health favors. Both frozen yogurt and coconut milk ice cream are packed with added sugar, so portion control is key when you feel like treating yourself.