Coconut Frosted Rum Delight

This delightful Coquito recipe is a must-try for any party. Three types of milk and cream of coconut are blended with rum and a touch of cinnamon to create a creamy, irresistible cocktail that will be the highlight of any gathering.

Coconut Frosted Rum Delight

A creamy and irresistible cocktail made with three types of milk, cream of coconut, rum, and a hint of cinnamon.

4.20 from 21 votes
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Prep Time 10 mins
Total Time 10 mins

Ingredients

  • 1.75 oz cream of coconut
  • 1.75 oz unsweetened coconut milk
  • 1.75 oz sweetened condensed milk
  • 1.50 oz lowfat evaporated milk
  • 1.50 oz dark rum
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 2 tsp sugar
  • Dark rum, for moistening glass rim
  • Cinnamon sticks (optional, for garnish)

Instructions

  1. Combine cream of coconut, coconut milk, sweetened condensed milk, evaporated milk, rum, vanilla, and 1/4 teaspoon cinnamon in a blender, and blend until well-combined and frothy.
  2. Transfer the mixture to a pitcher, cover, and chill for 4 to 24 hours.
  3. In a small bowl, mix sugar and the remaining cinnamon. Moisten the edges of a 6-ounce glass with rum or water, and dip the rim in the sugar mixture. Set aside until dry.
  4. Serve the chilled mixture in the prepared glass and garnish with a cinnamon stick, if desired. Remember to whisk before serving.
  5. Store the remaining mixture covered in the refrigerator for up to 1 week.