Corn Salad with Chile and Lime
Coquito (Puerto Rican Eggnog)
14 oz (1 can) sweetened condensed milk
12 oz (1 can) evaporated milk
13.5 oz (1 can) unsweetened coconut milk (no gums or thickeners)
15 oz (1 can) coconut cream
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons vanilla extract
2 1/2 cups light rum
In a blender, combine condensed milk, evaporated milk, coconut milk and coconut cream. Add the cinnamon, nutmeg and vanilla and blend again.
Finally, add the rum. Blend until well combined.
Pour into a glass bottles, seal tightly and refrigerate until cold, about 1 hour.
Serve cold in small drink glasses and garnish with a sprinkle of cinnamon or nutmeg. Shake well before serving.
Recipe adapted from Vanessa Mota.
Yield: 20 servings