Desserts & Drinks

Coquito con Chocolate

Serves 3 bottles or 2.25 liters.


1 can GOYA® Condensed Milk

1 can GOYA® Evaporated Milk

2 cans GOYA® Coconut Cream

1-1/2 cup white rum

1 teaspoon GOYA® Vanilla Extract

1 teaspoon GOYA® Ground Cinnamon (or to taste)

1-1/2 cups Chocolate Cortés Molido

1/4 cup water


1. Add the 1/4 cup water to the Chocolate Molido and mix well until a thick paste is formed. Cover and place in a microwave oven for 2 minutes or until melted. If stove top method is preferred mix the water and chocolate and stir over low heat until melted. Add the cinnamon to the melted chocolate and mix. Set aside to cool.
2. In a separate bowl combine the milks and stir slowly. After blended add the coconut cream. Combine the chocolate mixture with the milk and coconut mixture and mix well until thoroughly blended. Slowly add the white rum. Stir with a spatula until the mixtures combine thoroughly.
Store refrigerated.

Featured Product

Sazón with Coriander and Annatto

Inside this box you'll find the secret to creating the authentic flavors of Latino cuisine. Goya Sazón’s special blend of seasonings makes every dish it graces taste truly exceptional.