Add Besti Powdered Monk Fruit Allulose Blend a little bit at a time, until completely dissolved. Heat spiced milk. In a saucepan, stir together almond milk, cream, …
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To make the coquito liquid again, let it sit at room temperature for 20-30 minutes and then shake vigorously for a few seconds. Alternatively, place the jar in a bowl filled with warm water for 30-60 seconds, then shake and serve. Alcohol is not 100% keto or paleo but you can drink it occasionally.
Thinner Coquito: If you prefer your coquito to be thinner, I would recommend skipping the optional shredded coconut and adding a little extra evaporated milk. Alternatively, you can not add the thick coconut cream from the top of the coconut milk. Switch Up Your Rum: Light Puerto Rican rum is traditional, but that doesn’t mean it’s the only way!
Coquito is essentially a pantry recipe. The star ingredients of coquito are coconut milk and sweet cream of coconut, which thickens the drink and intensifies the tropical flavor. Evaporated and condensed milks add additional sweetness and body, while cinnamon and vanilla add subtle warmth. The spirit of choice is (no surprise here!)
Once everything is pureed, pour the coconut milk mixture into the bottle with the rum (and optional rum raisins) and shake well to combine. (If you aren’t using raisins, you can also remove the cinnamon sticks from the rum and add the cinnamon infused rum to the blender instead.) Chill the coquito for at least 4 hours before serving.