Coquito
Low Carb Puerto Rican Eggnog
Ingredients
- 2 Cans Unsweetened Coconut Milk Lite
- 1 Can Unsweetened Coconut Cream
- 2 Tablespoons Unsweetened Shredded Coconut
- 2 Cinnamon Sticks
- ½ Cup Sugar Substitute Allulose and/or Monkfruit with Erythritol
- 1 Clove
- 2 Cups Coconut Rum Bacardi
Instructions
- In a small sauce pan, combine 1 can of coconut milk with the sugar substitute, cinnamon sticks, clove, shredded coconut and vanilla extract.
- Stir and bring to a simmer. Do not boil.
- Continue to stir and cook until it thickens. It will be ready when it coats the back of a spoon.
- Once ready, remove from heat. Let it cool down.
- Add the additional can of coconut milk, the can of coconut cream and coconut rum.
- Blend to combine all the ingredients.
- Pour into a bottle and refrigerate until cold.
- Serve in small glasses and sprinkle top with cinnamon powder.