Coquito is kind of presumably my favourite vacation drink. In Spanish, it interprets to “little coconut,” and is mostly referred to within the US as Puerto Rican Eggnog. Which is humorous as a result of in all the household recipes I’ve collected from Puerto Rican mates through the years, I’ve by no means really seen eggs as an ingredient. It’s an comprehensible moniker, although, as a result of Coquito is a thick, wealthy, and creamy drink spiced with white rum, cinnamon, and nutmeg, and so the flavour profile could be very remiscent of Eggnog.
Traditionally, Coquito is made with evaporated milk, sweetened condensed milk, and both canned coconut milk or coconut cream. And after I say coconut cream, I imply that Coco Lopez stuff you discover within the drink mixer part of your grocery retailer that’s plenty of sugar combined with cream from the coconut.
Not keto. Not even remotely.
A intelligent cook dinner, nonetheless, can fairly simply ape the sleek and creamy texture of Coquito whereas avoiding the sugar-laden substances.
I, my mates, am simply such a intelligent cook dinner.
Luckily, between the pleasant substances we now have obtainable, it’s not too laborious to re-create this Puerto Rican delicacy. I managed an identical texture and taste profile by combining heavy cream, unsweetened and canned coconut milk, and unsweetened canned coconut cream with the normal spices and a few granulated Swerve.
And then I took it up a notch by including some caramel flavored MCT powder.
Since we don’t add eggs, this requires precisely zero cooking. It does require a excessive-powered mixing gadget. I used a hand-held immersion blender, however you could possibly simply dump all of the substances in a blender and go to city.
A ketofied replace on this festive Puerto Rican basic.
- 1 1/2 c (12 fl oz/ 355 ml) heavy cream
- 1 (13.5 fl oz/ 399 ml) can unsweetened coconut milk
- 1 (13.66 fl oz/ 404 ml) can unsweetened coconut cream
- 1 c (8 fl oz/ 237 ml) white rum
- 2 tsp vanilla extract
- 1/2 tsp floor cinnamon
- 1/4 tsp floor nutmeg
- 1/4 cup (approx. 1 oz/ 28 g) Swerve or granulated erythritol
- 5-10 drops vanilla flavored liquid stevia, if desired
Boost your coquito by including:
- 3 scoops caramel flavored MCT powder, OR plain MCT powder + 1/2-1 tsp, to style, caramel extract
- Add all substances to a blender and mix till easy. About 30 seconds to a minute.
- Taste it, and if its not candy sufficient add just a few drops liquid stevia, as desired, and pulse just a few instances to include.
- Pour right into a half gallon container and retailer within the fridge. This will hold for a while, because the alcohol acts as a preservative. When able to serve, give the jug a bit shake to interrupt up any coconut fats that will have risen to the highest (that is regular).
Per 1/2 c (4 fl oz/ 30 ml) : 297 cal, 2.3 g protein, 30.9 g fats, 10.7 g carbs, 0.4 g fiber 6.3 g sugar alcohol, 4 g NET carbs
MCT powder provides 1/3 g carb per serving.
On Coconut Milk and Cream:
Most canned coconut liquid merchandise comprise a stabilizer/emulsifier referred to as guar gum, which is a keto-pleasant fiber powder. This mainly helps the entire thing keep collectively longer, that means it doesn’t separate as simply. This is the kind I often use and is what I like to recommend for this recipe.
If you like the next-finish canned coconut milk or cream (like those from Trader Joe’s for instance), it might not comprise this ingredient. If that’s the case, it will be a good suggestion so as to add 1/8 tsp guar gum to the blender whenever you combine. This will assist the combination keep collectively. Otherwise, it might separate a bit, and you could must shake it much more to reincorporate the substances earlier than pouring.
An enormous, “Thank you!” to Jessica Karelas-Perez for making an attempt the Coquito out with guar-much less coconut merchandise.
- Serving Size: 4 fl oz/ 30 ml
Keywords: Eggnog, coquito, holidays