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Coquito
Coquito

Before you jump to Coquito recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Inside the Kitchen.

Until fairly recently any individual who expressed concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. According to the experts, to clean up the natural environment we are all going to have to make some adjustments. This must happen soon and living in ways more friendly to the environment should become a mission for every individual family. The cooking area is a good place to start saving energy by going a lot more green.

A massive amount of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. In case you can get a new one, they use about 60% less than the old models that are more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. One more way to save electricity is to keep the condenser clean, because the motor won’t have to run as often.

As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. It is quite straightforward to live green, of course. A lot of it is simply utilizing common sense.

We hope you got benefit from reading it, now let’s go back to coquito recipe. To cook coquito you need 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Coquito:
  1. Get 6 egg yolks
  2. Take 2 (12 oz) cans evaporated milk
  3. Provide 2 cups water
  4. Get 3 cinnamon sticks
  5. Take 1 (15 oz) can cream of coconut
  6. Prepare 1 (13.5 oz) can coconut milk
  7. Take 2 (14 oz) cans of condensed milk
  8. Take 1 teaspoon vanilla
  9. Take 2 cups white rum
Steps to make Coquito:
  1. Boil the cinnamon sticks in water and reduce to I cup. Set aside to cool.
  2. Combine egg yolks and evaporated milk in a heavy gauge pot. Stirring constantly, with a whisk, cook on medium heat until mixture reaches a temperature of 160 degrees F. The mixture should be thick enough to coat the back of a spoon. *Do not heat too high or too quickly. This will "scramble" the egg yolks.
  3. Strain the egg and evaporated milk mixture into a blender. Add cinnamon infused water, condensed milk, coconut milk, coconut cream and vanilla. Blend on low for 1 minute.
  4. Put mixture into a large bowl and stir in rum until well combined.
  5. Pour into bottles and cool. Store in the refrigerator and serve cold.
  6. Enjoy!

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