PUERTORICAN RECIPES RECIPES
COQUITO RECIPE | ALLRECIPES
Very yummy creamy tropical coconut eggnog made with spices and white rum. It is always requested at my holiday gatherings. (And sometimes gets selfishly hidden in the fridge by the hostess.) Serve in glass cups and sprinkle with more cinnamon if desired. Feliz Navidad!
Provided by Brandy
Categories Drink Recipes Eggnog Recipes
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 10 servings
Number Of Ingredients 9
Steps:
- In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.
- Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight.
Nutrition Facts : Calories 343.8 calories, CarbohydrateContent 46.2 g, CholesterolContent 24.3 mg, FatContent 12.7 g, FiberContent 0.2 g, ProteinContent 6.1 g, SaturatedFatContent 10 g, SodiumContent 104.6 mg, SugarContent 45.4 g
MOFONGO RECIPE | ALLRECIPES
Mofongo might not look like much, but it sure is tasty. Mashed green plantains with garlic, olive oil and pork rinds (or bacon). Mofongo goes well with chicken or fish broth and can be stuffed with garlic shrimp, carne frita or octopus salad. It can also be formed into small balls and dropped in soups or served directly in a mortar. This is one of my many guilty pleasures!
Provided by LatinaCook
Categories Side Dish
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 2 servings
Number Of Ingredients 6
Steps:
- Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mash the garlic with the olive oil in a mortar and pestle. Combine garlic mixture with the pork rinds in a large bowl; set aside.
- Fry the plantain chunks until golden and crispy, but not brown, about 15 minutes. Transfer the fried plantains into the bowl with the garlic mixture. Toss to coat. Mash the coated plantains with the mortar and pestle until smooth. Season with salt. Roll the plantain mixture into two large balls or several small balls before serving.
Nutrition Facts : Calories 725.8 calories, CarbohydrateContent 58.6 g, CholesterolContent 5.2 mg, FatContent 55.7 g, FiberContent 4.2 g, ProteinContent 6 g, SaturatedFatContent 7.9 g, SodiumContent 187.2 mg, SugarContent 26.9 g
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