Coquito vegano cremoso (bebida navideña puertorriqueña)

Ingredientes

• 1 (13.5-ounces) can coconut milk ((use full-fat coconut milk))
• 1 (15-ounces) can cream of coconut ((I use Coco Lopez))
• 1 11.25-ounces sweetened condensed coconut milk
• 1/4 cup oat milk or any other plant-based milk ((see notes))
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon plus more for garnish
• 1/2 cup white rum, dark rum or spiced rum (more or less to your taste)
• Cinnamon sticks for the bottles and as garnish
• Shredded coconut as garnish for each glass

Preparación

1. 1

   Add ingredients to a blender: Place the coconut milk, cream of coconut, sweetened condensed coconut milk, vanilla extract, ground cinnamon and rum in a blender.

2. 2

   Blend at high speed until well combined, about 2 minutes.

3. 3

   Pour into bottle or pitcher: Pour into a glass bottle and add a cinnamon stick. Close the lid and refrigerate until well chilled.

4. 4

   Shake and serve: Before serving, shake the bottle vigorously and pour the vegan coquito into the small serving glasses. Garnish with ground cinnamon and cinnamon sticks (optional).

5. 5

   --- For a coconut rim: ---

6. 6

   Optional step: Preheat the oven to 350ºF. Spread the shredded coconut evenly on the prepared sheet pan. Toast the shredded coconut in the preheated oven for about 5-8 minutes, stirring a few times throughout the baking process for even color.

7. 7

   Optional step: Dip the rim of the glasses in maple syrup, rice syrup, condensed coconut milk or some of the coquito. Dip the wet rims onto the toasted shredded coconut. Pour the vegan coquito and serve.