Low Carb Coquito Recipe without Eggs - Lowcarb-ology (2024)

FAQs

Low Carb Coquito Recipe without Eggs - Lowcarb-ology? ›

Eggs are not a part of traditional coquito recipes, but over time some recipes have changed to include them. It's important to note that coquito recipes that contain eggs or are non-alcoholic have a shorter shelf life.

Eggs are not a part of traditional coquito recipes, but over time some recipes have changed to include them. It's important to note that coquito recipes that contain eggs or are non-alcoholic have a shorter shelf life.

I recommend using sweetened condensed coconut milk and evaporated coconut milk as our vegan substitutes. I find that this makes the recipe lighter and also helps to amp up the coconut flavor.

Best rum for coquito: White rum is typically used in basic coquito recipes. However, a dark/aged rum, spiced rum, and coconut-flavored rum will add a lil' razzle dazzle, chef's kiss vibe! For authentic coquito, aim for *Puerto Rican* rum like Don Q, Bacardí, Ron del Barrilito, Palo Viejo, etc.

The foam results from the additives in the canned milk, and the fat from the coconut milk gets excited. You can strain the coquito into the bottles if the foam or chunks bother you.

Coquito (without egg) will last in an airtight container refrigerated for 4-6 months. If some of the coconut fat solidifies let it sit on the counter for 10 minutes and give it a good shake before serving. It is traditionally made with Puerto Rican Rum like Don Q but you can use whatever white rum you prefer.

Traditional Coquito

In a blender, add evaporated milk, cream of coconut, sweetened condensed milk, rum, vanilla extract, and cinnamon. Blend on high until mixture is well combined for 1 to 2 minutes. Transfer mixture into glass bottles and chill in the refrigerator until cold.

If you're under a super tight deadline, you may substitute the same amount of half-and-half for evaporated milk (i.e., 1 cup of half-and-half for 1 cup of evaporated milk). While you won't get the same slightly caramelized flavor that evaporated milk has, the creamy consistency of half-and-half is a close mimic.

Yes, you can substitute regular milk for evaporated milk in an Instant Pot recipe, but keep in mind that the texture and flavor may be slightly different. Evaporated milk is thicker and has a slightly caramelized taste due to the heating process, so your dish may be a bit thinner and less rich if you use regular milk.

Another alternative for evaporated milk is to substitute coconut milk 1:1 in the recipe. This will impart a coconut flavor to the recipe, so it works in some recipes but not all.

Is dark or clear rum better for coquito? ›

Inés calls for white rum here—ideally Puerto Rican rum, like Bacardí or Don Q—but you can swap in dark rum for more syrupy, spiced notes (just avoid coconut rum, which has a more artificial coconut flavor). If you have time, soak a few cinnamon sticks in the bottle of rum for a few days to infuse it with woodsy spice.

Bacardi is one of the most popular spirits in America and is commonly used for coquito because it's easy to find and cheap to buy.

Key Ingredients for the perfect Coquito

While you can use light rum, the dark rum adds a hint of sweetness and spice that really takes the coquito up a notch!

For the Coquito blend all the ingredients together, pour into a couple of bottles and let refrigerate for a couple of weeks, shaking each day, the longer it sits the stronger it gets.

Coquito should be smooth, but it can become chunky if you use coconut milk instead of cream of coconut. The fat in coconut milk can separate and solidify towards the top of the container. Returning it to the blender just before serving should resolve the issue.

Freshly made Coquito typically lasts up to one month in the refrigerator when stored properly. However, the exact shelf life can vary based on a few factors. The quality of the ingredients used can affect how long Coquito lasts. Fresher ingredients will generally result in a longer-lasting product.

The Amaretto Sour was a popular co*cktail in the 1980s when both amaretto liqueur and sour co*cktails (like the Whiskey Sour or New York Sour) were all the rage. This drink is nutty, tart, and sweet with a delicious frothy texture thanks to an egg white.

It's because the fat from the coconut is solidifying. If this happens to you, I would pop it in the blender right before serving. That should dissolve any bits that might've solidified.

Eggnog, as its name implies, is made using eggs along with other staple ingredients. Meanwhile, coquito (which means “l*ttle coconut” in Spanish) requires coconut instead. While traditional Puerto Rican coquito does not include eggs, it is still a common ingredient in some versions, especially in Mexico.

Eggnog. If you haven't had the homemade stuff, you haven't had eggnog. This is our hardcore version, that mixes several types of booze (bourbon, rum, and brandy) with raw eggs. You'll age it in the fridge to create a mellow — but intensely delicious — drink.