Coquito de Pistacho (Pistachio Coquito)

5 from 1 vote

Another delicious variation on the classic! This Coquito de Pistacho (Pistachio Coquito) is creamy, nutty and absolutely delicious! One of the best variations there is!

Prep Time5

Cook Time0

Total Time5

Course: Drinks

Cuisine: Puerto Rican

Servings:

Calories: 105kcal

Author: Catherine Arena

Ingredients

1 15 oz can cream of coconut
1 13.5 oz can coconut milk
1 14 oz can sweetened condensed milk
1 12 oz can can evaporated milk
1 cup pistachio nuts
1 teaspoon pistachio or almond extract
1-2 cups rum optional

Toppings

ground cinnamon sprinkled
crushed pistachio nuts
cinnamon sticks

Instructions

Pistachio Nuts

Add the pistachio nuts to a food processor, blender or coffee grinder and finely crush. Set aside.

Coquito

Add the cream of coconut, condensed milk, evaporated milk and coconut milk to a blender and blend for a few seconds until well combined.
Then add the pistachio extract (or almond extract) followed by the pistachio nuts and blend again.
Add about 4 drops of the food coloring and blend.
Note: If you are using gel food coloring versus the liquid, you may need to add more.
If adding rum, add now and blend again.
Bottle the coquito in an air-tight container and refrigerate for a few hours or overnight.
Empty liquor bottles, wine bottles, milk containers, soda bottles, mason jars work great.

Serving

Serve coquito in small glasses, champagne flutes, small wine glasses, brandy glasses.
For fun servings, serve in shot glasses.
Sprinkle the top with ground cinnamon.
Can also top with crushed pistachio nuts for an extra festive look and flavor.

Notes

If using rum, the coquito may initially taste very strong but will not taste as strong after sitting overnight in the refrigerator.

Nutrition