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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 15-ounce can(s) cream of coconut |
3 jumbo egg yolks |
2 jumbo eggs |
1 12-ounce can(s) evaporated milk |
ground cinnamon, to garnish |
1 cup(s) heavy cream |
3/4 to 1 cup(s) light rum, optional |
1 14-ounce can(s) sweetened condensed milk |
Directions:
1. In a blender, combine eggs and egg yolks. Blend on high until eggs are pale yellow and very light. With the motor running, one at a time slowly add condensed milk, cream of coconut and evaporated milk. Blend for a minute or so, then with motor still running, slowly add the heavy cream. Blend until just incorporated. Stir in rum, if using. (If at any time the blender becomes too full, simply transfer some of the mixture to a serving pitcher, then continue as directed. Add the remaining coquito to the pitcher and stir well.) Chill for 2 to 6 hours. Serve sprinkled with cinnamon.
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