Illyanna Maisonet‘s Coquito recipe blends unsweetened coconut milk, sweetened condensed coconut milk, cream of coconut, pumpkin pie spice, our Organic Chocolate Milk, and vanilla extract for a unique take on this Puerto Rican holiday favorite.
In a blender, combine all of your unsweetened coconut milk, sweetened condensed coconut milk, cream of coconut, and pumpkin pie spice. Give your Straus Organic Chocolate Milk a good shake and then pour it into the blender with the other milks and vanilla extract. Give the mixture a blitz for 1 minute.
Pour mixture through a sieve into serving glasses or a storage container. Set aside in the refrigerator overnight or 2 hours minimum.
Add ice into glasses, pour coquito over ice, add a dash of cinnamon, or one cinnamon stick, for garnish. Serve!
NOTES: I always leave the rum out of the final mixture. Some people don't drink at all, and some like a stiff drink during the holidays. Leave the rum out so that everyone can enjoy. If you're specifically making a non-alcoholic version, add rum extract to taste.
Complete your holiday spread with buttery, garlic-infused green beans, enhanced by our Organic Lightly Salted European Style Butter.
Made with our Organic Heavy Whipping Cream, this Pumpkin Mousse is easy to make for a holiday dessert or special treat.
Patbingsoo, the beloved Korean red bean shaved ice dessert, gets an upgrade from Stella Navarro-Kim (@stellanspice1).
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