Gabriella Lascano's Cheesecake Coquito Recipe
Stephanie Correa
Ingredients:
- 1 can of cream of coconut
- 1 can of condensed milk
- 1 can of evaporated milk
- 1 can of coconut milk
- 8 oz. cream cheese
- 1 cup of graham cracker crumbs, finely chopped
- 4 oz. sour cream
- Dashes of cinnamon
- Cinnamon sticks (garnish)
- 1 cup Puerto Rican rum
- beautiful Christmas glass
Directions:
1. Combine all ingredients (except Christmas glass and cinnamon stick) into blender and blend until combined.
2. Refrigerate coquito for 3-4 hours.
3. Serve in individual glasses topped with extra cinnamon, extra graham cracker crumbs and a cinnamon stick.
4. Enjoy!