Food Culture of the South
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
- Whisk or blend together all ingredients thoroughly.
- To serve, rim footed mug with caramel sauce and coconut flakes.
- Fill with ice, pour coquito over and garnish with cinnamon stick.