Du vil elske dette enkle Vegansk Coquito-oppskrift med en kremet, søt rom-kokossmak som er perfekt for å feire jul med et tropisk preg!
En coquito er en rombasert puertoricansk cocktail med en kremet, søt tekstur og tropisk kokosnøttsmak. Den er også kjent som den puertoricanske versjonen av eggnog, ettersom det er en tradisjonell juledrikk i Puerto Rico, akkurat som eggnog er i USA.
Dessverre er ikke den klassiske coquito-oppskriften vegansk, siden den er laget med kondensert melk. For å lage din egen coquito-oppskrift må du justere den originale oppskriften.
Liker du denne oppskriften?
Legg igjen en kommentere nedenfor eller gå til vår Facebook-side der jeg svarer på (nesten) alle kommentarer, vår Instagram-side for inspirasjon, eller vår Pinterest for å lagre oppskrifter!
Vegansk Coquito-oppskrift
Ingredienser
- 1 kan Kokoskondensert melk - (11.2 oz)
- 1 kan Kokoskrem - (13.5 oz) søtet kokoskrem, se merknad for alternativet usøtet kokoskrem på boks *
- 1 kan Hermetisk kokosmelk - (13.5 oz)
- ½ cup Mandel-melk
- 1 teskje Vaniljeekstrakt
- ½ teskje Muskat
- 1 teskje Kanel
- 1 cup Mørk rom eller krydret rom - eller 1 1/2 kopp for sterk cocktail * se merknader for andre alternativer
Instruksjoner
- I en blender har du alle ingrediensene: søtet kondensert kokosmelk, kokoskrem, kokosmelk, mandelmelkrom, vaniljeekstrakt og krydder, og kjør på høy hastighet til en jevn masse – ca. 1–2 minutter.
- Avkjøl cocktailen i kjøleskapet i en lukket glassflaske eller mugge, i minst 4 timer eller over natten.
- Rist/rør før servering. Hvis den er for tykk til din smak, tynn ut med 2–4 spiseskjeer ekstra mandelmelk, rør godt sammen og server.
- Server i et glass med en kanelstang og en klype malt kanel.
Merknader
- 1 kopp hvit rom
- 1/2 kopp kokosrom
- 1/2 kopp gyllen/mørk rom
Ernæring
Ingredienser og erstatninger
En vegansk coquito er en melkefri versjon av den klassiske coquito-oppskriften. Siden den er melkefri, er den også perfekt for alle med laktoseintoleranse, da den ikke inneholder melk. Alle ingrediensene du trenger for å lage en vegansk versjon av en coquito-cocktailoppskrift hjemme er:
- Søtet kondensert kokosmelk – du finner denne ingrediensen på boks ved siden av kondensert melk i de fleste dagligvarebutikker. Vi anbefaler å bruke Nature's Charms kondenserte kokosmelk.
- Kokoskrem – Dette er ikke det samme som kokoskrem på boks. Kokoskrem finnes også på boks, men den inneholder også sukker og fortykningsmidler som gir smak og tekstur til drikken. Det beste veganske merket for denne oppskriften er Coco Lopez, et puertoricansk merke som lager perfekte cocktailer.
- Usøtet kokosmelk på boks – Jeg foretrekker usøtet, fordi det gjør det lettere å justere søtheten.
- Mandel-melk – foretrekk usøtet mandelmelk for å unngå unødvendig sukker.
- Malt kanel og Muskat – for klassiske vintersmaker.
- Vaniljeekstrakt – for smakens skyld.
- Revet kokosnøtt – dette er valgfritt, men jeg elsker teksturen det tilfører cocktailen.
- rom – krydret rom eller en kombinasjon av rom smaker bedre. Se merknaden nedenfor om hvordan du velger den beste rommen til coquito.
Flere veganske cocktailer
For flere veganske cocktailoppskrifter, prøv noen av disse:
mine immediately curdled. any idea how to get it back together? the flavor is wonderful.
I am sorry to hear that. There’s two options. Option 1 Blend: Pour the coquito back into a high-speed blender. Blend it on high for a minute or two until it is completely smooth and creamy. This is often all that is needed to re-emulsify the mixture.
Option 2, Strain: If blending doesn’t fully remove the small lumps (often solid pieces of coconut cream or spice remnants), strain the coquito through a fine-mesh sieve or a cheesecloth-lined funnel before bottling it.
This basically completely solidified in the fridge. Any ideas on how to make it liquid again?
Add some almond milk, it should get back to a liquid as it warms up!
Oh wow!!! This is a winning recipe!! Fabulous vegan coquito!! No dairy, and fantastic taste! Perfect consistency and flavor. Creamy, but not too creamy. Even my Puerto Rican friends agreed! They were shocked it was vegan! So hopefully they will start making it this way too! Thank you so much for your great recipe and I look forward to trying your other vegan cocktails! Ingredients easy to find at Walmart! The coco Lopez is in The cocktail supply aisle. The almond milk was a great addition for thinning it down a bit! Delicious! Thanks again!
What do I do with the raisins after I’ve infused my rum?
You can drained and keep them in the fridge in an airtight box to make veganske havregrynsrosinkaker
I’ll be making coquitos in a few weeks was wondering if I could substitute cream of coconut for real coconut cream syrup instead would like to know if it’s the same amount as the cream of coconut in the can? Thanks!!
Cream of coconut is very sweet but also has a creamy texture. I am not familiar with coconut cream syrup, so it is hard to recommend. I would add gradually taste, and adjust. Or try canned coconut cream and syrup
The flavor was really great. We had a problem though – When we blended everything, the coconut fat separated and floated to the top. It looked curdled (like little pieces) but it was the fat. We ended up straining it out and scooping it on the pie. None of the other commenters seemed to have this problem so I’m wondering if its something I did wrong. We followed the recipe pretty closely and used captain morgan spiced rum.
Yup this happened to me too. I strained it 3-4 times but it tasted amazing.
That’s interesting! this never happened to me ever, I am very wondering what happened and I am so sorry I can’t help more
This happened to us as well, although it may be because there were shortages so made do with a few substitutions, for example another can of cream of coconut for the condensed milk 🙂 Also did add more almond (soy) milk and maple syrup for our preferred consistency.
Ended up making it smoother by putting it in a warm water bath until the mixture was still cool but the fat had melted. We still strained it, but most of the fat had blended in. Perhaps due to the substitutions, but we could not chill it as the fat would separate once cooled to a certain temperature.
Never had regular coquito before but my Puerto Rican family said it tastes super close! I did not have a few ingredients because I was looking for options to use up the evaporated coconut milk I used for another recipe.
I ended up doing 1.5 cans of the evaporated coconut milk, 1/2 cup of macadamia nut milk (in place of almond milk) and 6oz. of flax seed milk (in place of the condensed coconut milk), 3tbsp maple syrup, with the vanilla and cinnamon. Set some aside for the kiddo. Then, I accidentally added vodka (Kirkland brand infused with the cinnamon sticks and raisins) instead of rum so I added an additional 3tbsp of maple syrup to sweeten it!
Thanks so much for this lovely feedback and also for sharing your idea to make it even better!
Delicious!!! I was wondering, how long does it last in the fridge? Thank you for this recipe ❤️
Probably 2-3 days if you didn’t add the alcohol yet. Cocktail with alcohol don’t store well because the alcohol separate from the liquid and form layer.
Holy sh**
This recipe is a must try. Reminds me of horchata. I thought 1 can of Coco Lopez cream of coconut might be a little too sweet for my taste, plus I took note of someone’s comment saying theirs came out too sweet. I followed the recipe but only used about 1/4 of the can thinking I’ll just add little by little until I get the perfect amount of sweetness. 1/4 of the can was perfect though 🙂
I also took the note that said to use 1 cup of white rum, 1/2 cup of dark rum, and 1/2 cup of coconut rum for better flavor. It did not disappoint.
Best of all, it’s vegan!
I will 100% be making this again. Thank you for sharing!!
Going to make this! I have everything! I didn’t see shredded coconut in the ingredient list or instructions. Did you blend in or just line the glass rim?
Just decorate the glass with it. You can add some in the blender if you like the gritty pieces of coconut but not everyone enjoy it. Enjoy the drink, XOXO Carine