Angie’s Low Fat Coquito
The holidays are the perfect excuse to indulge. I mean let’s be real, who wants to count calories while everyone else is enjoying the cheese plate and guzzling wine. It’s a time to celebrate and enjoy the fine things in life – and in my family eating tends to be at the top that list.That’s exactly why I’m always looking for ways to remix festive recipes using healthier ingredients. We don’t want to lose the authenticity of the dish, but we don’t want the guilt either. Traditionally, at my family gatherings, I bring a bottle of Coquito. Coquito is a sweet, Puerto Rican drink made from coconut, milk, and rum. It’s creamy, has a cinnamon scent and is the color of winter white, making it the perfect holiday drink — and it’s always a hit at parties. I was determined to find a way to make a guiltless version of Coquito. It took a few tries, but I finally got it. And the best part? My family hasn’t even noticed! In fact, the new and improved version tastes even better than the original. With the healthier ingredient substitutions, it’s light, airy,and pairs perfectly with appetizers, the main course and dessert! All you need is half a cup over ice, and you’re good to go!
Ingredients & Method (yields 11 – 5 oz servings)
- 12 oz can Fat Free Evaporated Milk
- 14 oz can Fat Free Condensed milk
- 14 oz Can Light Coconut milk
- ½ Cup egg beaters (egg substitute)
- ½ Teaspoon gound Cinnamon
- 1 Teaspoon vanilla extract
- 2 Cinnamon sticks
- 1 Cup of Dark Rum
Put all ingredients in blender (except the Cinnamom sticks) until frothy. In a pitcher or bottle, put Cinnamon sticks at bottom and pour in Coquito. Chill and serve.