- 1 can coconut cream
- 3 tbsp. granulated sugar
- 1 tbsp. vanilla extract
- 2 cups white rum
- 3 cans evaporated milk
- ½ cup fresh milk
- In the electric blender mix the coconut cream with the sugar, vanilla extract until creamy.
- Pour into a large container, add the rest of the ingredients and mix until combined. Pour into bottles of your choice.
- NOTE: You can leave out of the refrigerator. If you want and prefer the Coquito with egg yolks, you can use 5 egg yolks and mix with the coconut cream. If you use egg yolks then they should go in the refrigerator until serving time.