Paula Woods' Uncle Syl's Coquito Recipe

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Stormy Weather

Uncle Syl's Coquito Recipe

COQUITO, ANYONE?
Many of you have asked about coquito, the eggnog drink mentioned in Stormy Weather. I was privileged to taste this Puerto Rican treat several years ago at a Christmas party and always wanted learn how to make it myself but couldn't find a recipe. Finally, I contacted Steve Raichlen, author of several great cookbooks, including Miami Spice and Healthy Latin Cooking, for assistance. Steve graciously shared recipes for low-fat and all-out decadent versions of this delicious drink which appear below.

Now you know what Charlotte's Uncle Syl was cooking up in the kitchen at the end of Stormy Weather!

Whether you opt for the low-cal or decadent version, I hope you enjoy it (responsibly)!

COQUITO (PUERTO RICAN EGGNOG)
From Steven Raichlen's Healthy Latin Cooking (Rodale)

Coquito is the Puerto Rican version of eggnog--an indispensable drink at a holiday feast. The traditional recipe owes its richness to coconut milk and fresh egg yolks. To reduce the fat, I use coconut water (the clearish liquid inside a coconut) and no-fat sweetened condensed milk, with a little light coconut milk for richness. One egg is sufficient to give you that rich eggy flavor when you cook it--and even it could be eliminated if you need to. (It's also safer: no one wants to eat raw egg yolks in this day of bacterial terror.) For a touch of whimsy (not to mention extra coconut flavor), I call for serving the coquito in the coconut shells, but you could certainly use glasses.

3 to 4 ripe coconuts
1 14 ounce can no-fat sweetened condensed milk
1 cup low fat coconut milk (one good brand is A Taste of Thai)
1 cup white rum
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg, plus a little for garnish
1 egg, beaten

Crack the coconuts in half with a cleaver. To do this, tap the shell repeatedly with the back of the cleaver along an imaginary line going around the middle. After 10 to 20 taps, the shell will break neatly in two. Work over a bowl with a strainer to collect the coconut water. Strain 1-1/2 cups coconut water into a saucepan. Rinse the coconut shells and reserve.

Whisk the condensed milk, coconut milk, rum, cinnamon, nutmeg, and egg into the coconut water. Cook the mixture over medium heat until it thickens (it will thickly coat the back of the spatula), but not so much that it boils or simmers (if it does, you'll get scrambled eggs), about 3 minutes, stirring steadily with a spatula. The moment it thickens, pour the mixture through a strainer into a bowl or pitcher. Let cool to room temperature, then chill.

To serve, pour the coquito into the coconut shells (or coquito cups or glasses) and sprinkle each with a little nutmeg.

Serves 8, 2/3 cup serving.

For a higher fat version, add 1 extra cup of coconut milk, substitute 1 cup of regular condensed milk for the no-fat, add 1 cup evaporated milk and 4 egg yolks to the egg count.

Web site last updated March 20, 2003. Web site managed and designed by VCS.
Contents of this site Copyright � 2001, 2003 by Paula L. Woods.