Coquito is a coconut-based alcoholic beverage traditionally served in Puerto Rico. Try out this tropical recipe with some friends as it makes 10 cups!
3/4 to 1 bottle (750-ml) dark or light rum
1 (13 1/2-ounce) can coconut milk
1 (15-ounce) can cream of coconut
2.5 (12-ounce) cans evaporated milk
2 large cinnamon sticks
Ice cubes, for serving
1 (14-ounce) can sweetened condensed milk
Preheat oven to 350 degrees. Use an ice pick and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl, and reserve.
Place coconut on a rimmed baking sheet; bake for 15 minutes. Remove the coconut, carefully wrap with a kitchen towel and place on a stable surface. Hit around the eyes of the coconut forcefully with a hammer. Remove the hard shell. Use a peeler to remove the brown skin from the back of the coconut meat. Rinse flesh under cold running water. Finely grate coconut. Transfer to a large glass measuring cup. Add reserved coconut water and rum; set aside.
Working in batches, in the jar of a blender, combine coconut milk, cream of coconut, condensed milk, evaporated milk, and coconut rum mixture; blend until combined. Pour into a pitcher, and add cinnamon sticks. Refrigerate, covered, for up to 2 days.
Just before serving, stir to combine. Serve over ice.