1cupunsweetened coconut milk (I used coconut milk from a fresh coconut)
1tspvanilla extract
1/2tspground cinnamon
1/4tspground nutmeg and extra to sprinkle for serving
Cinnamon sticks for serving
Instructions
Put the cream of coconut, condensed milk, evaporated milk, coconut milk, rum, vanilla, cinnamon and nutmeg in a blender and blend until smooth, about 2 minutes.
Transfer to a pitcher, cover tightly with plastic wrap and refrigerate for an hour. Coquito is best when it’s very cold.
For the pumpkin pie version I added 1/2 cup pumpkin purée and 1/2 teaspoon of pumpkin pie extract plus extra cinnamon and for the pistachio version I added 1/4 cup of pistachios, 1/2 teaspoon of almond extract.