Coconut Sorbet is a famous island treat, especially around Old San Juan, Puerto Rico, where street carts vendors offer frozen scoops of Coco as a refreshing antidote to the tropical heat. This Thanksgiving try this easy Coconut Sorbet recipe that captures the authentic flavor.
If you like Coconut like I do you must have Coquito on hand all year. I know - it's a Holiday thing in Puerto Rico but I fell in love with the first taste and refused to give it up. It is the perfect way to celebrate the #SundaySupper Coconut event. It may small but it's rich and flavorful, the perfect after dinner treat. Find the recipe here: https://www.monicastable.com/coquito-sundaysupper/
Puerto Rican Coquito 1 12oz can evaporated milk 1 14oz can sweetened condensed milk 1 15oz can sweetened cream of coconut (such as Coco Lopez or Goya) 1 14oz can coconut milk 3 cups white rum (gold rum can also be substituted; see notes below for low* and no-alcohol** versions) 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 2 cinnamon sticks 1 vanilla bean, split in half lengthwise Blend together
How to Make Coquito (Puerto Rican Eggnog) With No Eggs
Puerto Rican Coquito - ""This is one of my favorite drinks, really easy and simple to make! Its a Puerto Rican Holiday drink but taste good anytime of the year! Let it chill in the refrigerator for 3 hours, than pour it in a cup and top it off with a little cinnamon! Enjoy"" @allthecooks #recipe