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Coquito de Pagani

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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.