Recipe Details
Coquito Ice Cream
Updated: Dec. 17, 2021
Basic Information
A decadent twist on the beloved Puerto Rican holiday drink, coquito, this ice cream blends rich coconut cream, warm spices, and subtle rum notes. The result is a creamy, soft-textured treat ideal for festive gatherings or cozy evenings—perfect for those who love tropical, boozy desserts.
Ingredients (Serves ~8)
1 (15-ounce/425g) can cream of coconut (preferably Coco López; sweetened, not coconut milk)
1 (15-ounce/425g) can unsweetened coconut milk (full-fat, shake well)
½ cup (118ml) heavy cream (35% fat)
4 teaspoons rum extract (or 1–2 tbsp dark rum, adjust for preference)
2 tablespoons granulated sugar (omit if using Coco López, as it’s already sweet)
¾ teaspoon ground cinnamon (or 1 stick, crushed)
Pinch of salt (enhances sweetness)
4 large egg yolks (for richness; reduce to 2 for a lighter base)
Method
Step 1: Prepare the Ice Cream Base
Chill the Ice Cream Machine: Freeze the machine’s stainless steel bowl for at least 24 hours (preferably 48 hours) for optimal freezing.
Heat the Coconut Mixture: In a medium saucepan over medium heat, combine all ingredients except egg yolks. Stir constantly until the cream of coconut dissolves and the mixture is smooth—never let it boil (target: 175°F/79°C). This takes 5–7 minutes.
Temper the Egg Yolks:
In a small bowl, whisk the egg yolks vigorously.
Slowly pour ¼ cup of the warm mixture into the yolks, whisking nonstop to raise their temperature (prevent curdling).
Pour the tempered yolks back into the saucepan. Stir over low heat for 2–3 minutes until thick: a spoonful should coat the back of a spoon, and a finger dragged through leaves a 3-second “track.” Taste and add more rum extract if desired.
Cool & Clarify: Strain the mixture through a fine-mesh sieve into a lidded container. Refrigerate overnight (8+ hours) to chill and remove egg solids.
Step 2: Churn & Freeze
Churn the Base: Transfer the chilled base to the pre-frozen machine bowl. Churn per instructions (20–25 minutes) until thick and soft-serve consistency.
Final Freezing: For a smooth, store-bought texture, transfer to a freezer-safe container and freeze 4–5 hours (or overnight for firmer ice cream).
Final Tips & Notes
Texture Fixes: The recipe is soft due to high fat. To firm it:
Swap heavy cream for milk (1:1 ratio).
Reduce egg yolks to 2 (or skip entirely for a dairy-free base, using coconut milk + rum).
Key Ingredient Check: Cream of coconut (Coco López) = sweet, thick. Avoid “coconut cream” (unsweetened); add 1–2 tbsp sugar if using.
Spice/Alcohol Variations: For Tembleque vibes (Puerto Rican coconut pudding), reduce cinnamon and add vanilla. For boozier flavor, replace rum extract with 1 tbsp dark rum.
Comment Highlights
“Cream of coconut + heavy cream = ultra-soft. Swap milk for cream and cut yolks to 2 for a firmer texture.”
“Coco López vs. coconut cream: Cream of coconut is essential for sweetness!”
“Tastes like a frozen coquito! Perfect for Christmas—spicy, creamy, and boozy.”
Enjoy your rich, tropical holiday ice cream! 🥥🍨