Vegan Coquito Recipe (2024)

FAQs

Why did my coquito harden? ›

It's because the fat from the coconut is solidifying. If this happens to you, I would pop it in the blender right before serving. That should dissolve any bits that might've solidified.

My favorite white rum to use here is Bacardí Superior—it's light and aromatic, with floral and fruity notes. This infusion comes together in seconds and can be done the day before folks come to gather. Spiced rum doesn't end with coquito either. After you make a batch for coquito, go ahead and make another.

The only difference between regular sweetened condensed milk and a vegan substitute is milk! Canned coconut milk is a popular non-dairy substitute, and I have found that soy milk works really well too. Regular versions of this condiment use cow's milk, which is not dairy-free or vegan.

Coquito should be smooth, but it can become chunky if you use coconut milk instead of cream of coconut. The fat in coconut milk can separate and solidify towards the top of the container. Returning it to the blender just before serving should resolve the issue.

First off, condensed milk stores like a dream. It will keep in the fridge for about a month, or even longer in the freezer. Just be sure to transfer the leftover liquid out of the can and into a jar or other sealed container first.

Sometimes in cold weather, even when kept in a pantry our Coconut Milk/Cream may solidify or curdle. To regain the liquid aspect, simply heat up in a pan, sit the can in a bowl of hot water or directly spoon into your food and stir well.

Key Ingredients for the perfect Coquito

While you can use light rum, the dark rum adds a hint of sweetness and spice that really takes the coquito up a notch! Sweet Condensed Milk– This is what makes your Coquito sweet!

Coconut rum is celebrated for its unique blend of rum's robustness and the sweet, creamy essence of coconut. Ideal mixers include pineapple juice, coconut water, orange juice, cranberry juice, grapefruit juice, Coca-Cola, lime juice, tonic water or club soda, ginger beer, and passionfruit juice.

The foam results from the additives in the canned milk, and the fat from the coconut milk gets excited. You can strain the coquito into the bottles if the foam or chunks bother you.

In recipes where the fat content doesn't compromise texture, you plant-based beverages, such as coconut milk beverage, almond, cashew, macadamia, oat, soy or hemp, to substitute for traditional coconut milk. These plant-based beverage options would be best for smoothies, coffees and specialty drinks.

Is Cool Whip vegan? ›

Also, Cool Whip contains sodium caseinate, a milk-protein. So no, present day Cool-Whip is not dairy-free. That also means Cool Whip is not vegan. Cool Whip is not exactly keto friendly either.

Dark chocolate is usually vegan as it shouldn't contain dairy or other animal products. The best quality dark chocolate contains more than 50% cacao content and uses only a few ingredients. However, some brands will sneak in non-vegan ingredients that you'll need to be on the lookout for (more on that below).

Does Coquito Need To Be Refrigerated? Coquito should be stored in an airtight container in the refrigerator; kept that way, it can keep for anywhere from 4 to 8 weeks. The ingredients may settle between servings, particularly if you used eggs, so be sure to stir before you pour.

It's even developed a bit of a seasonal business boom with several people selling their homemade versions during the holidays. What is this? Recently, I was getting that itch for some coquito and I started asking around what the price for a 750ml bottle of it cost. The going price ranged from $20-$35.

Coconut Milk/Creams are not always plain white but can have a slightly grey shade, which can be corrected by adding chemical whitening agents. Being 100% natural and free from whiteners, AYAM™ Coconut Milk and Cream may have a slightly off-white colour.

If bottle is chilled, you need to let it out a few minutes or pass the it through hot tap water to make the beverage pourable. Remember that the coconut milk will solidify on the fridge. Shake well before pouring.

The chunks (or lumps) in the coquito are from coconut fat in the cream of coconut. You see that layer of fat when you open up some cans of cream of coconut. Shaking the can of cream of coconut and warming it with the spice tea will reduce the chunkiness.

If the coquito is too thick for your liking, you can add a little water to reach your desired consistency. Blend again to incorporate. Taste and adjust: Give the coquito a taste and adjust the sweetness or spiciness if necessary.

As your coquito chills in the fridge, it will thicken. If you have already let it chill in the fridge and it is still too thin that usually means the coconut milk you used was one without the thick coconut cream on top.