Coquito
December 19, 2012 at 12:10 pm | Posted in Alcohol, Allspice, Booze, Cinnamon, CoconutMilk, Nutmeg, Recipe, Rum, SweetenedCondensedMilk, Vanilla | 11 CommentsTags: Cooking, Dessert, Food, Jello, Jello Molds, Jello Recipe, Recipe
Inspired by Margarita, my Puerto Rican con-worker (at my non-jello day job), and her annual holiday offering of Coquito, Puerto Rico’s version of eggnog, I made a Coquito Jello for this year’s office holiday party. Loaded to the gills with rum (at least the way Margarita makes it) it has a creamy base of coconut milk and sweetened condensed milk and is spiced with cinnamon, nutmeg, and allspice. Intoxicatingly delicious! See the recipe below and have a Merry Christmas!
3 tablespoons (3 envelopes) of unflavored gelatin powder
2 cups coconut milk
1 ½ cups sweetened condensed milk
1/2 cup water
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg
3/4 cup white rum
In a saucepan, sprinkle gelatin evenly over the coconut milk and allow the gelatin to absorb the coconut milk for 2 minutes. Whisk gelatin into the coconut milk while bringing it to a boil, careful not to let it boil over. Remove from heat and transfer to a large bowl. Whisk in the sweetened condensed milk and water until the mixture is smooth. Stir in the spices and vanilla. Allow to cool to room temperature and then stir in the rum. Refrigerate until it cools and begins to thicken. Stir again to evenly distribute any spices that may have settled to the top or bottom and then gently spoon into a 4 to 5 cup mold. Refrigerate overnight. Unmold and serve.
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Coconut milk, rum, jello how could you go wrong?
Comment by Una Walker— December 19, 2012 #
I admit to a bit of tweaking – less sweetened condensed milk and more rum. This was a huge hit! Could be my new pre-xmas jello treat! Many thanks.
Comment by Adele H.— December 27, 2012 #
I made this for our family Christmas dinner and it was wonderful, so a week later, we made it again as jell-o shots for a New Year’s Eve party. Love it!
Comment by Joel— January 4, 2013 #
I thought this recipient would be amazing for an upcoming party Jell-O shots, and I was right!!! I used a Wilton snowflake silicone mold and it made enough for 36 snowflakes. Taste amazing and I can’t wait to share with my guests next week!
Comment by Devaroni— November 23, 2014 #
in the recipie abovy there is a mixup. You stated 3 table spoons (3 envelopes )of unflavored gelatin. Which one is correct?
Thank you
Comment by cm— August 13, 2015 #
Each envelope of Knox gelatin is about a tablespoon. So if you are using the gelatin that comes in envelopes (http://www.amazon.com/Knox-Gelatine-Unflavored-Count-Ounce/dp/B00BCMU7T4), its 3 envelopes or if you are using the bulk powder that comes in a canister (http://www.amazon.com/Knox-Unflavored-Gelatin-1-lb/dp/B001UOW7D8), then its 3 tablespoons.
Good luck and thanks!
Victoria
Comment by Victoria Belanger— August 13, 2015 #
I am not understanding the use of the water- with the coconut milk and rum, is that not sufficient enough to mix in with the gelatin? just curious.
Also, when we make coquito, we use Capt.Morgan spiced rum instead of Bacardi… amazing flavor!
Comment by jasmine— September 1, 2015 #
can I use pre made coquito mix with the gelatin
Comment by jenny saez— November 7, 2015 #
Yes. I have never used it but I would use 4 cups of it in place of all the ingredients except the rum. Pour it into a saucepan and sprinkle the gelatin over it to absorb the liquid and then bring to as boil while whisking.
Good luck and enjoy!
Comment by Victoria Belanger— November 7, 2015 #
Hello! If I leave the rum out will the other ingredients stay at the same quantities?
Comment by Erica— July 1, 2016 #
Yes, for this one you can leave the rum out or replace it with water and it will still work. Enjoy!
Comment by Victoria Belanger— July 1, 2016 #