Description
This Coquito Ice Cream is a creamy, tropical treat inspired by the classic Puerto Rican holiday drink. With rich coconut flavors, a hint of spice, and an optional splash of rum, it’s perfect for any occasion. Garnish with toasted coconut and chocolate shavings for an indulgent finish!
Ingredients
Scale
- 1 can (13.5 oz) coconut milk
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup white rum (optional, adjust to taste)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/2 cup shredded coconut (toasted, for garnish)
- Chocolate shavings or cocoa powder (for garnish, optional)
Instructions
- In a large mixing bowl, combine the coconut milk, sweetened condensed milk, and evaporated milk. Whisk until smooth.
- Add the white rum (if using) and stir well. For a non-alcoholic version, substitute with extra coconut milk.
- Mix in the vanilla extract, ground cinnamon, ground nutmeg, and salt until thoroughly combined.
- Let the mixture sit for 10-15 minutes to allow the flavors to meld.
- In a separate bowl, whip the heavy cream with an electric mixer until soft peaks form (about 2-3 minutes).
- Gently fold the whipped cream into the coquito mixture using a spatula, being careful not to overmix.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours to chill.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturers instructions (about 20-25 minutes).
- Transfer the soft-serve ice cream to an airtight container, smoothing the top with a spatula.
- Cover and freeze for at least 4 hours, or until firm.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes for easier scooping.
- Scoop into bowls and garnish with toasted coconut and chocolate shavings or cocoa powder, if desired.
Notes
- For a richer flavor, consider using full-fat coconut milk.
- Adjust the amount of rum based on your preference for alcohol.
- This ice cream can be stored in the freezer for up to 2 weeks, but it’s best enjoyed fresh!
- Prep Time: 20 minutes
- Cook Time: 0 minutes