Santa’s Little Helper

By: Hannah Lee Leidy

Food Culture of the South

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12 servings

  • 1 15-ounce can cream of coconut (Coco Lopez or comparable)
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce can evaporated milk
  • 1 cup unsweetened coconut milk
  • 12 ounces Bacardi rum
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  1. Whisk or blend together all ingredients thoroughly.
  2. To serve, rim footed mug with caramel sauce and coconut flakes.
  3. Fill with ice, pour coquito over and garnish with cinnamon stick.

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