Are you ready to transport your taste buds to the sun-drenched shores of Puerto Rico? Then get ready to make some Coquito Goya! This creamy, coconut-based drink is a holiday staple in Puerto Rican culture, and it's surprisingly easy to make at home. Forget those sugary store-bought versions; this homemade Coquito Goya recipe is richer, more flavorful, and perfect for sharing with friends and family during the festive season or any time you need a delicious treat. It's a simple recipe, perfect for both easy recipes and homemade cooking enthusiasts.
Ingredients for Creamy Coquito Goya
This recipe yields approximately 1 liter of Coquito. Adjust quantities as needed for a larger or smaller batch.
- 1 (13.5 ounce) can Goya Coconut Cream
- 1 (13.5 ounce) can Goya Cream of Coconut
- 1 (12 ounce) can evaporated milk
- 1 cup white rum (or less, to taste, or substitute with coconut cream for a non-alcoholic version)
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves
- Optional: Zest of one lime or orange for extra zing!
Step-by-Step Instructions for Making Coquito Goya
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Chill: Before you begin, chill all your ingredients, except the spices, in the refrigerator for at least 30 minutes. This ensures a perfectly chilled and creamy Coquito. This step is key to achieving the best texture for your delicious dish.
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Combine: In a blender, combine the chilled Goya coconut cream, Goya cream of coconut, evaporated milk, rum (or substitute), sweetened condensed milk, and vanilla extract.
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Spice it Up: Add the ground cinnamon, nutmeg, and cloves. If using, add the citrus zest now as well.
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Blend: Blend all ingredients on high speed until completely smooth and creamy. Scrape down the sides of the blender as needed. This step ensures a smooth and well-mixed final product.
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Strain (Optional): For an extra-smooth Coquito, strain the mixture through a fine-mesh sieve to remove any small particles. This isn't essential, but it does improve the texture.
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Chill Again: Pour the Coquito into a airtight container or bottle and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. The longer it chills, the better it tastes!
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Serve: Pour into festive glasses filled with ice, and garnish with a sprinkle of cinnamon or a cinnamon stick.
Tips for the Best Coquito Goya
- Quality Ingredients: Using high-quality ingredients, especially the Goya coconut cream and cream of coconut, makes a big difference in the flavor and texture of your Coquito.
- Adjust Sweetness: Adjust the amount of sweetened condensed milk to your liking. If you prefer a less sweet Coquito, start with ¾ cup and add more to taste.
- Rum Variations: Experiment with different types of rum to find your favorite flavor profile. Dark rum adds a richer, more complex flavor.
- Make it Festive: Garnish your Coquito with festive sprinkles, cinnamon sticks, or even a small candy cane for a truly holiday-worthy presentation. This simple addition elevates the dish from a drink to an experience.
Nutritional Information (Approximate per serving, 1/2 cup)
- Calories: Approximately 250-300
- Fat: Approximately 15-20g
- Sugar: Approximately 25-30g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
Variations on Coquito Goya
- Spiced Coquito: Add a pinch of cardamom or allspice for a warmer, more complex flavor profile.
- Chocolate Coquito: Add 1-2 tablespoons of unsweetened cocoa powder for a decadent chocolate twist.
- Coffee Coquito: Add 1-2 tablespoons of strong brewed coffee for a caffeine kick.
This delightful Coquito Goya recipe is perfect for quick dinner ideas or any festive gathering. It's a delicious and relatively healthy alternative to other holiday drinks, offering a taste of Puerto Rican culture in every sip. Enjoy!