Coquito de Pagani
Ingredients
- 1 13 oz can Cream of Coconut sweetened
- 1 13 oz can Coconut Milk
- 1 can Evaporated Milk
- 3 Egg Yolks
- Ground Nutmeg Fresh for Garnish
- 2-3 Whole Cinnamon Sticks
Optional
- Rum
- Coconut Flakes for garnish
Instructions
Instructions (Blender)
- Put the cream of coconut in a blender with the 3 egg yolks. Blend until smooth.
- Add the coconut milk, Evaporated Milk, and ground nutmeg - blend until smooth.
- If making cocktail, add 1/2 cup rum (or to taste) . Blend.
- If making virgin, pour mixture into a pot and cook on low-med heat, stirring/whisking constantly, for 3-5 minutes. Do not let the mixture come to a boil.
Instructions (Hand Blender / Wisk)
- Put cream of coconut in mixing bowl. Hand mix until solid parts smooth out.
- Add coconut milk, evaporated milk - mix until smooth.
- Add 3 egg yolks - blend until smooth.
- Pour mixture into a pot and cook on low-med heat, stirring/whisking constantly, for 3-5 minutes. Do not let the mixture come to a boil.
- Using a fine-mesh strainer, drain the mixture into fresh mixing bowl, filtering out any chunks of yolk or cream.
- Add nutmeg, mix in.
- If making as a cocktail, add rum
Final Touches
- Pour into final container, traditionally an empty used spirit bottle, with the cinnamon sticks
- Upon serving, garnish with extra freshly grated nutmeg and/or coconut flakes
- If serving day off, chill in freezer for 20 minutes, remove, and let it rest in fridge until use. Skip freezer if for future use.