Servings: 20 servings
A low carb version of the delicious coquito cocktail.
- 1 cup coconut cream tinned
- 1 ½ cups rum, white adjust the amount for personal taste
- 2 cups coconut milk
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg 1
- 1 teaspoon vanilla
Condensed Milk Recipe
- 1 cup heavy cream
- 1.5 tablespoon butter
- ¼ cup allulose or other powdered sweetener
- 1 teaspoon vanilla extract
Place the cream, butter, vanilla and powdered erythritol in saucepan.
Bring to the boil then simmer and whisk for a couple of minutes.
Simmer for 30 minutes with the occasional stir if it looks like it might be sticking to the bottom of the pan. Cook for longer if it is not thickening.
Remove from the heat and allow to cool before use
Place all the ingredients in a blender and blitz until smooth.
Adjust to taste with the spices and rum. If you don’t like your drink too strong add half a cup of rum at a time.
Pour into a bottle or jug with lid and chill in the fridge for at least 2 hours.
Serve chilled or over ice.
Servings may vary depending on how much your pour!
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 136kcal | Carbohydrates: 3g | Protein: 1g | Fat: 10g | Fiber: 1g