Ingredients
1
can 15oz. Coco Lopez cream of coconut
1
can 14oz. sweetened condensed milk
1
can 12oz. evaporated milk
Directions
1.
Add all ingredients in a blender and mix well. The cream of coconut should dissolve. Sprinkle with some cinnamon powder or nutmeg.
2.
Coquito must be kept refrigerated until served. Serve as a cocktail in a small liquor glass
New-York Restaurants
