What Is Goya Coquito?
Goya coquito (pronounced “go-ah”) literally means “little Goya” or “little coco.” It originated from Puerto Rico and was originally just called coco — which translates to coconut.
The name of this sweetened beverage came about because it resembles the size of a young child’s head.
The original recipe contained three parts coconut milk, one part sugar, two parts condensed milk, four parts water, an egg white, vanilla extract, cinnamon, nutmeg, cloves, salt, and rum.
This mixture would then be put into a glass bottle filled halfway up with fresh ice cubes, topped off with another half cup of ice, and capped.
A spoonful of powdered sugar would be stirred through before serving.
This was Puerto Rico’s version of piña colada but without the pineapple juice.
Instead, it was flavored with rum.
Today, there are many different variations on how people make their own versions of goya coquito.
Some recipes call for more than five cups of coconut milk while others use only four cups.
There are also variations where you can add other flavors like almond extract, coffee, orange liqueur, vanilla, and even chocolate syrup.
One thing that all of these recipes have in common is that they contain at least five cups of liquid!
When making your own recipe, start by adding the first cup of boiling water to the blender along with the condensed milk and coconut milk.
Blend until smooth.
Add the next cup of boiling water and blend again.
Repeat until all of the water has been used.
Then add the last cup of cold water and stir well.
You will need a large saucepan or stockpot to make this recipe.
Fill the pan with enough water so that when the pot is placed over medium heat, the bottom does not touch the water.
Bring the water to a boil, reduce heat to low, and let simmer for 15 minutes.
Remove the pan from heat and allow the hot water to cool completely.
Once cooled, pour the contents of the blender into the saucepan.
Stir well to combine all of the ingredients.
Let sit overnight to cool completely.
Strain out any remaining solids using cheesecloth or a fine mesh strainer.
Place the strained mix back into the same saucepan and bring it back to a boil.
Reduce heat to low and cook for 30 minutes.
Once cooked, remove the pan from heat and set aside to cool slightly.
Now comes the hard part…
pouring the coquito mixture into bottles.
You want to fill each bottle as full as possible, leaving no room for air bubbles.
So take care when filling them.
Use a funnel if needed, and always keep the tops of the bottles tightly closed during the process.
Also, do not forget to label your bottles so that you know what goes inside them later.
What Are The Ingredients In Goya Coquito?
Goya coquito has a long history as an important part of Puerto Rico’s culture, especially during holidays like Christmas and Carnival.
It is traditionally served on New Year’s Day to welcome the new year or “el nuevo milenio.”
It also makes for a great dessert after dinner when paired with some sweetened whipped cream.
This delicious cocktail contains four main ingredients that make it special:
- Rum (optional)
- Coconut milk
- Condensed milk
- 1/4 cup sugar
- 1 whole nutmeg, grated
- 1 teaspoon cinnamon
- 6 tablespoons water
- Pinch salt
- 5 cups boiling water
- 2 cups unsweetened shredded coconut
- 3 cans condensed milk
- 1 can coconut milk
- 1 tablespoon vanilla extract
- 12 ounces dark rum
- 1 lime, cut into wedges
- In a large pan over medium heat, combine 1 cup of the sugar, 5 cups of the boiling water, and the pinch of salt. Stir until the sugar dissolves completely.
- Add the remaining water and bring to a boil.
- Once the mixture starts to bubble, add the coconut shreds and stir well.
- Turn down the heat to low-medium, cover the pot, and let simmer slowly while stirring occasionally.
- After about 15 minutes, remove the lid, turn up the heat slightly, and continue cooking for another 10-15 minutes, stirring frequently.
- When all of the liquid boils away, your coquito should be thick enough to coat the back of a spoon.
- Remove from heat and allow to cool for at least 30 minutes before adding the other ingredients, including the condensed milk, coconut milk, and vanilla extract.
- Stir everything together thoroughly – this will help distribute the flavors evenly throughout the coquito.
- Serve immediately!
How Do You Make Goya Coquito?
Goya coquito recipe.
- 1/4 cup (60 mL) sugar
- 3 cups (750 mL) water
- 5 tablespoons (75 mL) coconut cream or heavy whipping cream
- 2 teaspoons vanilla extract
- 2 cinnamon sticks, broken into pieces
- 1 tablespoon ground ginger
- 1 tablespoon ground cloves
- 1 teaspoon nutmeg
- 1/8 cup (30 mL) dark rum
- Cinnamon stick for garnish
Combine all of the above liquid ingredients in a saucepan over medium heat until sugar dissolves.
Bring to a boil, then reduce heat and simmer 30 minutes.
Strain through cheesecloth, discarding solids on top, and refrigerate at least 1 hour before serving. Serve chilled.
What Is The History Of Goya Coquito?
Goya coquito was first created by José Ramón Goyo in 1864 as an alternative to drinking alcohol during religious holidays.
In Puerto Rico, religious festivals are celebrated throughout the year.
These include Holy Week (which occurs between April 14–19), Easter Sunday (April 21), Independence Day (July 4), Christmas Eve (December 24) and New Year’s Eve (December 31).
The most important day for these celebrations is Cinco de Mayo or “Five de Mayo,” which falls on May 5 every year.
This holiday commemorates when Mexican troops defeated French forces at Puebla on that date in 1862.
Cinco de Mayo has since evolved into a celebration of Latin American independence from Spain and Mexico.
It is now recognized worldwide in countries such as Argentina, Bolivia, Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Nicaragua, Panama, Peru, Uruguay, Venezuela, Trinidad & Tobago, Cuba, Dominican Republic, Haiti, Jamaica, Saint Lucia, Saint Vincent & The Grenadines, Barbados, Bermuda, Guyana, Antigua & Barbuda, Dominica, Montserrat, St Kitts & Nevis, Anguilla, British Virgin Islands, Curacao, Aruba, Sint Maarten, Suriname, Trinidad & Tobago, Turks & Caicos Islands and the Netherlands Antilles.
On this day, many people travel back home to celebrate their heritage.
In Puerto Rico, the tradition continues through the creation of Goya coquito, a refreshing tropical fruit cocktail.
How Did Goya Coquito Become Popular?
Goya Coquito was first created in 1876 by Don José Gómez after he returned from Cuba.
He had developed an affection for Cuban cuisine while living there.
He began making his own version of this famous Cuban concoction which became so popular that it quickly spread throughout Puerto Rico.
In fact, Goya’s original recipe called for coco de pan (coconut flavored bread), but today the most common ingredient is evaporated milk instead.
Don José Gómez died on May 31st, 1920, and although many people believe that his son took over the family business, it wasn’t until 1931 when another member of the Gómez family took up the reins of the company.
His name was José Antonio Gómez who continued to make Goya Coquito as well as other products under the Goya label.
José Antonio Gómez sold the company to Coca-Cola in 1948, and then again to PepsiCo in 1986.
Since then, the company has been owned by a variety of different companies such as Frito Lay, and it currently belongs to Grupo Modelo.
The brand continues to be one of the best known and most popular brands of soft drinks in Puerto Rico.
What Are Some Popular Goya Coquito Recipes?
Goya coquito is an alcoholic beverage that has been around for centuries in Puerto Rico.
It’s also known as goyo, or goyo.
There are many different types of goyos, but the most popular type is called coquito (pronounced ko-chee-toe).
The original recipe consists of sugar, condensed milk, cinnamon, nutmeg, cloves, vanilla extract and rum.
The ingredients were originally mixed together by hand using a mortar and pestle.
Today, however, it’s more common to use a blender or mixer instead.
There are two versions of this classic drink—one version uses coconut milk, while the other version calls for evaporated milk.
In addition to being delicious, goyo is also very healthy because it contains less than one percent fat.
Plus, there are no artificial sweeteners added to the mix!
Ingredients for Goya coquito
- 1 can full-fat canned coconut milk (or 1 cup unsweetened coconut flakes)
- 1/2 cup granulated white sugar
- 1/4 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
- Zest from half a lemon
- 1/2 teaspoon pure vanilla extract
Instructions for Goya coquito
In a saucepan over medium heat, combine all ingredients except the rum.
Stir continuously until your mixture comes to a boil. Reduce heat to low and let simmer for about 10 minutes. Add the rum, stir and continue to cook for another 5 minutes.
Remove from heat and serve hot.
What Are Some Unique Ways To Make Goya Coquito?
Goya coquito is an iconic drink that has been enjoyed by many since its creation in 1849.
The original version of this delicious cocktail was created in San Juan, Puerto Rico, where it’s also known as “coconut milk punch.”
It features sweetened condensed milk (or evaporated milk), sugar, cinnamon, cloves, nutmeg, vanilla extract, and rum.
When you add all these ingredients together, they create a richly flavored beverage with plenty of sweetness from both the sugar and the condensed milk.
There are several variations on how people prepare their own homemade versions of Goya coquito, but each one will have the same main components:
- Sweetened condensed milk or evaporated milk
- Spices such as cinnamon, nutmeg, cloves, cardamom, ginger, vanilla, and more!
If you want to try your hand at creating your very own classic Goya coquito recipe, here’s what you need to know:
What Are Some Tips For Making The Perfect Goya Coquito?
Goya coquito is traditionally served as part of Christmas celebrations in Puerto Rico.
It’s made by simmering sweetened condensed milk and evaporated milk with sugar until they caramelize into a thick syrup.
The mixture then gets mixed with ground cinnamon, nutmeg, cloves, allspice, black pepper, vanilla extract, and rum.
It can also be flavored with orange blossom water or other floral extracts like rosewater and citronella oil.
The resulting drink has a rich, creamy taste that pairs well with dark chocolate, coffee, or even ice cream.
You can enjoy it on its own or use it to flavor cocktails such as caipirinhas.
If you want to serve this delicious treat at your next party, here are some tips to help you get started!
- You can use any kind of milk, including soy, rice, almond, or oat-based milks instead of cow’s milk.
- Don’t add too much sugar because you don’t want the coquito to become overly sweet—just enough so the flavors come through clearly.
- Use high-quality rum and avoid cheap brands since they tend to have an off taste.
How do I store my coquito?
Store your coquito in the refrigerator once it’s ready to go.
However, if you plan to give it away as gifts, keep it in the freezer to prevent spoilage due to evaporation.
What Are Some Common Mistakes People Make When Making Goya Coquito?
There’s no doubt that there are many recipes for Goya coquito out there, but not all of them are created equal.
Here at The Nibble we’ve tried several different versions over the years to help you learn how to create your own delicious version of this iconic Puerto Rican favorite.
Don’t use store-bought ganache or caramel syrup
The problem with using pre-made ganache or caramel syrup (or any other commercially available sweetener) in place of sugar is that it doesn’t have enough sweetness.
You need to add more liquid sugar than what you would normally do if you were making homemade hot fudge sundaes.
This makes it hard to achieve a balance between sweetness and creaminess in your finished product.
To get around this problem, you should either make your own ganache using dark chocolate instead of semi-sweet chocolate, or try adding a pinch of salt to bring out its natural flavor.
If you prefer, you could also substitute maple syrup for regular white sugar.
Use low fat milk for less calories
If you want to lower the amount of calories in your coquito, then you must replace half of the heavy whipping cream with skimmed milk.
Skimmed milk has about 25% fewer calories per serving compared to full-fat milk.
Add too much water to the mix
When substituting one cup of heavy whipping cream for two cups of whole milk, you may be tempted to add an extra cup of water as well.
However, doing so will result in a very runny mixture that won’t set up properly.
Instead, cut back on the quantity of water by stirring a little bit of the milk into the batter before pouring in the rest.
Also, take care not to let the whipped cream come in contact with the sides of the bowl while mixing — otherwise, you’ll end up with lumps in your final product!
Let the batter sit for too long
You might think that letting the batter cool down before putting it into the refrigerator is good practice because it helps prevent bacteria from growing inside the container.
But this isn’t necessarily true.
In fact, leaving the coquito sitting in the fridge overnight can actually promote mold growth since the temperature drops below 40 degrees Fahrenheit.
So, instead of waiting until the next day, just pour it straight into the freezer right after mixing it together.
It takes only 15 minutes to completely freeze the coquito once you put it away in the ice cube tray.
Just don’t forget to label each ice cube with which batch they belong to.
Overcook the coconut milk
It’s important to heat the coconut milk slowly to avoid burning it.
To start off, you can warm the entire contents of the pot in the microwave for 20 seconds at a time, stirring every few seconds until the desired consistency is reached.
Alternatively, you can carefully melt the coconut milk directly in the saucepan over medium heat.
After melting fully, stir constantly until the coconut oil separates from the solids and floats to the top.
Once it does, remove the pan from the heat immediately and allow it to cool down before proceeding further.
How Can I Make Sure My G
This recipe requires you to have all of the ingredients on hand before you start cooking it.
- You need fresh coconuts that haven’t been treated by high-pressure water jets or other chemicals. These will be less likely to leak their sap while being filled up with ice cubes. The best way to find them is at your local grocery store where they should be located near produce in the refrigerated section.
- The most important thing to remember about this recipe is not to fill the glass pitcher too full. If there isn’t enough room for the mixture to expand as it cools down, then it won’t get very cold. This means that if you let the coquito sit around long enough, it will warm back up again without getting any colder than it was originally. So don’t leave it alone for more than an hour or two.
- To keep the mixture from separating, add the coconut milk first so that it has time to thicken up. It does take quite a bit of stirring though. You may need to give it a good shake every few minutes until the milk starts thickening up.
- After adding the condensed milk, stir everything together well with a wooden spoon. Don’t worry if some of the coconut milk gets separated out into different layers – just mix it right back in once you have finished stirring.
- When you finish mixing the liquid ingredients, use a strainer to strain the solid pieces of candied ginger out of the mixture. Otherwise, they’ll end up floating on top of the coquito. Be careful when removing the candied ginger because it tends to break easily. Just try to grab hold of one side of it and lift it away from the rest of the mixture.
- Once you’ve strained out the ginger, pour the entire contents of the bowl into the glass pitcher along with the cinnamon stick and cloves. Stir everything together thoroughly to incorporate everything evenly. Then place the pitcher inside another container and put both containers in the fridge to chill completely.
- Before serving, remove the cinnamon stick and cloves using a fork (they tend to float). Then slowly pour the chilled mixture into small glasses and serve immediately!
Using Goya Coquito as a base for cocktails
If you want to turn this tropical treat into something even better, consider throwing it into a cocktail instead.
For example, you could replace half of the sugar from the original recipe with either simple syrup or honey.
Or you might think about adding the candied ginger to a gin martini or margarita.
Whatever you decide to do, we hope you enjoy it!
- 14 ounce sweetened condensed milk
- 15 ounce cream coconut
- 12 ounce evaporated milk
- 13.5 ounce coconut milk
- 2 teaspoons vanilla
- 2 whole cinnamon sticks
- 1/2 teaspoon grated nutmeg
- 2 cups rum
- Grated nutmeg or ground cinnamon for garnish
- In bowl of blender, add evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (if using), vanilla extract and ground cinnamon. Blend on high until mixture is well combined, 1-2 minutes.
- Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold.
- To serve, stir or shake bottle well to combine. Pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired.