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Use Coconut Milk.
Use Condensed Milk.
Prepare Evaporated Milk.
Use box/can of Cream of Coconut (See Below).
Provide Cinnamon.
Prepare Nutmeg.
Use Rum (Barcardi brand White, Dark or Black Rum).

Short Tips:

- Sometimes all the dish needs could be a squeeze of lemon to require it to the next level. To get the foremost juice out of citrus, roll it on a cutting board before slicing in.

In a large blender mix all the ingredients, with the exception of the rum, and blend everything together..
After all the ingredients are well blended, add the rum, then mix well once again..
If you don't have enough room in your blender transfer the mixture into a large pot, then add the rum, and use a large mixing spoon the blend the rum and the other ingredients together..
Bottle mixture and refrigerate for at least 6 hours to allow the Coquito to "thicken up" before serving..
I use the "GRACE" brand of Creamed Coconut for my Coquito. Gives you the texture of the Coconut with being overpowering. If you can't find this brand you can use any brand of Cream of Coconut..

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