Vegan Coquito
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 14 oz can of coconut milk ((400ml) full fat)
- 14 oz can of cream of coconut ((400ml))
- β cup of almond milk ((80ml))
- Β½ tsp of cinnamon ((1g))
- Β½ tsp of nutmeg ((1g))
- ΒΌ tsp of cloves ((0.25g))
- 1 tsp of vanilla ((4g))
- alcohol free rum essence/flavoring (optional, to taste)
- vegan condensed milk (optional, to taste)
Method
- Pour and combine all of the ingredients into a blender.
- Proceed to blitz at high speed until smooth and creamy in texture
- Stir in the rum flavouring (if you are using to your desired taste)
- Pour into a pitcher jug or funnel into a bottle
- Refrigerate prior to serving
- Garnish with nutmeg or cinnamon and enjoy!