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.