Cocina Cabrera

This recipe makes 1 gallon of Coquito. (We typically bottle this up and share with friends)

1. What You’ll Need:
2. Directions:

What You’ll Need:

• Empty Gallon Container with lid
  • For easy mixing 
• 2 Cans of Condensed Milk
  • Each can is 14 fl oz or 397g
• 2 Cans of Evaporated Milk
  • Each can is 12 fl oz or 354g
• 2 Cans of Coconut Milk
  • Each can is 13.5 fl oz or 382.7g 
• 3 Cans of Coconut Cream
  • Each can is 15 fl oz or 425g
• 1 Bottle of Bacardi Rum (To Taste)
  •  it doesn’t have to be a big bottle
  • 40% Proof
  • I use about 450g for 1 gallon BUT ADD THIS LITTLE BY LITTLE
• Ground Cinnamon (To Taste)
  • I use about 1.5 Teaspoons or a little over 6g
• Strainer

Directions:

1. Pour half of the cans into the empty gallon container. So you’ll pour 1 can of each and 1.5 cans of the Coconut cream into the container. Its ok is some coconut clumps fall in.
2. Mix the contents well
3. Pour the rest of the cans and mix. Be sure to really mix well.
4. Cinnamon > Rum. The ground cinnamon can clump really easily so the trick we use is to pour the cinnamon in a small container and mix it with a little but of Rum. Add this little by little until you get the desired cinnamon flavor. I use about 1.5 Teaspoons or a little over 6g
5. Rum. You’ll want to add the Rum in little by little and mix well until you find the balance that works best for you. Keep in mind that the longer the Coquito sits in the refrigerator- the stronger the Rum will ferment. I use about 450g
6. Strain to remove any coconut clumps.
7. Refrigerate and enjoy.