Coconut Frost Frappé

If you crave a very cold yet festive drink, you have to try this fabulous Coconut Frost Frappé, inspired by the classic Coquito of Puerto Rican festivities. The best part? It's super easy to prepare, just mix ice with traditional ingredients including cinnamon, vanilla extract, and the creamy texture of GOYA(r) Cream of Coconut and GOYA(r) Coconut Milk, and of course, rum, which is optional. We assure you, it will be the joy of those who try it.

Coconut Frost Frappé

A festive and easy-to-prepare frappé with the creamy texture of coconut and a touch of rum.

4.69 from 16 votes
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Prep Time 5 mins
Total Time 5 mins

Ingredients

  • 1/2 teaspoon Agave syrup
  • 1 tablespoon shredded coconut, toasted
  • 1 cup ice
  • 1/6 can (2.25 oz.) Coconut Milk
  • 1/6 can (2.5 oz.) Cream of Coconut
  • 1/6 can (2 oz.) Evaporated Milk
  • 2 tablespoons Sweetened Condensed Milk
  • 2 tablespoons dark rum or white rum
  • 1/6 teaspoon vanilla extract
  • 1/12 teaspoon ground nutmeg
  • 1/12 teaspoon ground cinnamon, optional

Instructions

  1. Combine agave syrup and water in a shallow dish and coconut in another dish. Wet the rim of a cocktail glass with the agave mixture and then dip in the toasted coconut. Let it stand for 10 minutes.
  2. In a blender, mix ice, coconut milk, cream of coconut, evaporated milk, sweetened condensed milk, rum, vanilla, and nutmeg until smooth, frothy, and creamy.
  3. Pour the cocktail into the coconut-rimmed glass, sprinkle with cinnamon if desired, and serve.