Coquito Recipe?

Question

Does anyone know what I could use when making Coquito to substitute the condensed milk? I am diabetic, but really want to try it it sounds scrummy. Does anyone know of a sugar free version?

Answer 1

COQUITO DE PUERTO RICO
(Homemade Christmas Liqueur)

6 eggs, separated
1 can evaporated milk
1 can condensed milk
1 can COCO LOPEZ (available at Latin stores)
2 cups Heavy Cream (I use Avoset Cream for Whipping)
1 liter Rum (Bacardi or Barrilito are extremely good options)
1 cup of Quantró Œ©queur
about one inch of lemon peel, well chopped
1 tb vanilla
pinch of salt,
pinch of cinnamon

Separate the yolks from the egg whites. Process very well the yolks, until they change color. Add the evaporated milk & beat well. Add the condensed milk & continue mixing. Add the coconut cream & mix well. Add the heavy cream & continue mixing. Add the rum, & the Quantró ¦ mix very well. Beat the egg whites until they are Meringue like. Add the well beaten (solid) egg whites to the mixtue. Add the cinnamon, pinch of salt & the vanilla to the mix. Divide the Liqueur in the selected bottles & refrigerate until the moment of packing the gifts or serving the COQUITO. Be careful because it is a potent drink with a delicate sweet flavor.

Answer 2

Ingredients 2 cans coconut cream 1 can sweetened condensed milk 1 can evaporated milk 1 teaspoon vanilla extract 1-2 cup rum 1 tablespoon ground cinnamon 1 tablespoon ground nutmeg Directions 1Blend all ingredients in a blender on high for 5 minutes. 2Refrigerate. 3Serve cold, sip and enjoy. =]

Answer 3

Here are some links at recipesource.com
http://www.recipesource.com/misc/hints/diabetic/

that show equivalents
http://www.recipesource.com/misc/hints/diabetic/sweetner-sugar-equivalents1.html
http://www.recipesource.com/misc/hints/diabetic/sugar-subs1.html

This link shows substitution ideas for the liquor in the recipe
http://www.recipesource.com/misc/hints/substitutes-alcohol-cooking1.html

Here are other substitutions
http://www.recipesource.com/misc/hints/01/rec0172.html
http://www.recipesource.com/misc/hints/01/rec0169.html
http://www.recipesource.com/misc/hints/01/rec0170.html

Depending on how restrictive your diet is, the dairy substitute I would choose for sweetened condensed milk would be a soy dessert mixed with soy milk and sweetened with a sugar substitute to make a thick consistancy but I doubt it would reach the thickness described in this recipe. This is extremely rich and thick and it would be difficult to achieve an identical in dietetic form.

Coquito

INGREDIENTS

* 2 egg yolks, beaten
* 1 (12 fluid ounce) can evaporated milk
* 1 (14 ounce) can cream of coconut
* 1 (14 ounce) can sweetened condensed milk
* 1/2 cup white rum
* 1/2 cup water
* 1/4 teaspoon ground cloves
* 1/2 teaspoon ground cinnamon
* 1 teaspoon vanilla extract

DIRECTIONS

1. 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.
2. 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.