This is a sponsored post brought to you by Safest Choice Eggs.   


It’s the most wonderful time of the year.  Time for all things Christmas and holidays like cookies, celebrations and of course a spirited beverage or two.  In my culture Christmas and Coquito Puerto Rican Coconut Eggnog go hand-in-hand.  Growing up, I could remember the adults sipping on this rum and coconut eggnog on Christmas Eve.  My family would all gather at my grandmother’s house every Christmas Eve.  The table would be filled with a variety of Puerto Rican and traditional holiday foods, spanish music would be playing in the background and all of the cousins would be running around while the adults sat around talking, gossiping and joking.  

Now that I have a family of my own I like to continue some of the traditions of my youth. Making sure I have Coquito Puerto Rican Coconut Eggnog available during the holidays is definitely on of those traditions I have embraced. I find many people are hesitant of eggnog, yet when I offer this special Coquito Puerto Rican Coconut Eggnog to my guests during the holidays it seems to change their opinion.  I love sharing new things with family and friends who visit so when Safest Choice Eggs asked me to participate in their #EggnogParty and share my Coquito Puerto Rican Coconut Eggnog  with all of you, I jumped at the opportunity.

Safest Choice Eggs are pasteurized and are perfect for holiday baking, holiday entertaining and to create your favorite eggnog recipe.  I have used Safest Choice Eggs in some of my cocktails before and absolutely love them in my Coquito Puerto Rican Coconut Eggnog.  If you are hesitant about eggnog try to give this recipe a try.  I promise it won’t disappoint. The recipe starts with three Safest Choice Eggs.


Coquito Puerto Rican Coconut Eggnog

A delicious puerto rican inspired eggnog.
Prep Time5 minutes
Cook Time20 minutes
Servings: 8
Author: Linda Arceo


  • 3 egg yolks beaten
  • 1 12 oz can evaporated milk
  • 1 14 oz can cream of coconut Goya or Coco Lopez
  • 1 14 oz can sweetened condensed milk
  • 1 1/4 cup Puerto Rican white rum Bacardi or Don Q
  • 1/2 cup water
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract


  • Beat egg yolk in a bowl until they get thick. In large saucepan, beat together eggs and evaporated milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon. Remove from heat. Stir in remaining ingredients. Cover and refrigerate. Serve garnished with an extra sprinkle of cinnamon!


Give the mixture a day or two to chill in the refrigerator to combine flavors. Best served cold.

Here is how it looks when it is ready.  I like to garnish mine with cinnamon sprinkled on the top and whole cinnamon sticks.



If this recipe doesn’t do it for you don’t worry, there are 13 other bloggers participating in the #EggnogParty with each of us preparing something for everyone’s tastes and preferences from classic eggnog drinks to eggnog desserts and other eggnog inspired dishes.  Check here to see what we came up with.  Safest Choice Eggs also joins in on the #EggnogParty fun by sharing a traditional eggnog recipe with all of you.     


As part of my participation in the #EggnogParty I also get to share this great Safest Choice Eggs giveaway with you.  Enter between Monday, December 9th and Friday, December 13th for a chance to win one of two Safest Choice™ prize packs! Each prize pack will include (1) $200 Amex gift card, one (1) Sur La Table® Platinum Professional Bakeware, 7-Piece Set, and one (1) Sur La Table® Silicone Snowman Spatulas, Set of 2, One (1) Better Homes and Gardens Baking: More than 350 Recipes Plus Tips and Techniques cookbook, and 52 coupons for a free dozen of Davidson’s Safest Choice® Eggs; Approximate Retail Value (“ARV”): $501.96 each. There are seven ways to enter, so you can enter up to seven times if you like!  (Prize supplied and fulfilled by Safest Choice Eggs). 

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This is a sponsored post brought to you by Safest Choice Eggs.  Products and compensation were received for this post.  Opinions are my own.  

This article was written by food blogger Linda Arceo for Giggles, Gobbles and Gulps. Connect with me on Google+Facebook and Twitter.


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