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December 22, 2017

Puerto Rican Coconut “Eggnog”

Puerto Rican Coconut Eggnog 1

Puerto Rican Coconut Eggnog

2 (14.5 ounce) cans coconut milk

2 (12 ounce) cans evaporated milk

1 (14 ounce) can sweetened condensed milk

2 cups white rum

1/4 teaspoon salt

Cinnamon, for garnish

 

In a tall pitcher, large mixing bowl, or blender, combine the coconut, sweetened condensed milk, evaporated milk, coconut cream, and pistachio butter. Blend on high for about 2 minutes, until creamy smooth and frothy. (My stick blender worked great, but a blender or even a whisk would work of course.) Serve immediately or chill until serving. Serve in glasses with a pinch of cinnamon as garnish.

Options: Boost the coconut flavor by adding an ounce of Amoretti Coconut Cream, or make a pistachio version by adding an ounce of Amoretti Pistachio Butter. Both flavors are from Amoretti’s Artisan line.

-Recipe from Cyndi Harles

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