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Recipes
Coconut Rompope
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11 INGREDIENTS • 4 STEPS • 30MINS

Coconut Rompope

Recipe
5.0
2 ratings
Try the classic Rompope, but with a tropical twist! Rompope is a creamy traditional drink in Mexico, a favorite during Christmas celebrations. This version of the Mexican eggnog is traditionally made with egg yolks, nutmeg, cinnamon, and rum. Here we gave it a tropical twist by adding the fantastic flavor of GOYA® Coconut Milk and GOYA® Evaporated Milk. The result: a festive, delicious and easy-to-make drink. Cheers!
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Goya
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.
https://www.goya.com/en/
Try the classic Rompope, but with a tropical twist! Rompope is a creamy traditional drink in Mexico, a favorite during Christmas celebrations. This version of the Mexican eggnog is traditionally made with egg yolks, nutmeg, cinnamon, and rum. Here we gave it a tropical twist by adding the fantastic flavor of GOYA® Coconut Milk and GOYA® Evaporated Milk. The result: a festive, delicious and easy-to-make drink. Cheers!

Recipe and image provided by and used with permission of Goya Foods, Inc.
30MINS
Total Time
$4.76
Cost Per Serving
Ingredients
Servings
6
us / metric
Coconut Milk
1 can
(13.5 oz)
Coconut Milk
Evaporated Milk
2 cans
(12 fl oz)
Cinnamon Stick
1
Cinnamon Stick
plus more for garnish
Whole Allspice
6
Whole Allspice
Whole Clove
3
Whole Cloves
Baking Soda
1 pinch
Baking Soda
Egg
10
Dark Rum
2/3 cup
Dark Rum
Ground Nutmeg
to taste
Ground Nutmeg
for dusting
or Ground Cinnamon
Nutrition Per Serving
VIEW ALL
Calories
595
Fat
29.3 g
Protein
19.4 g
Carbs
47.7 g
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Coconut Rompope
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Goya
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.
https://www.goya.com/en/

Author's Notes

Use leftover egg whites for baking such as meringues, angel food cakes or pavlova.
Cooking InstructionsHide images
step 1
Combine Coconut Milk (1 can), Evaporated Milk (2 cans), Granulated Sugar (1 cup), Cinnamon Stick (1), Whole Allspice (6), Whole Cloves (3) and Baking Soda (1 pinch) in large saucepan set over medium-high heat; bring to a boil. Reduce heat to low. Let spices steep in milk mixture at a gentle simmer, for 8 to 10 minutes or flavors marry.
step 2
Meanwhile, beat Egg Yolks (10) with electric mixer until thick and pale yellow. Gradually whisk in half the hot milk mixture into egg yolks. Pour into saucepan. Cook, stirring constantly with wooden spoon or spatula, for 3 to 5 minutes or until mixture thickens and coats back of spoon.
step 3
Remove from heat. Strain through fine-meshed sieve and remove cinnamon stick, allspice berries and cloves. Stir in Dark Rum (2/3 cup) and Vanilla Extract (2 tsp). Cool completely. Cover and chill in refrigerator for at least 6 to 8 hours and up to 3 to 5 days.
step 4
Pour into small glasses to serve and garnish with Ground Nutmeg (to taste) and cinnamon stick.
step 4 Pour into small glasses to serve and garnish with Ground Nutmeg (to taste) and cinnamon stick.
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Tags
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Gluten-Free
Christmas
Shellfish-Free
Vegetarian
No-Bake Dessert
Dessert
Quick & Easy
Winter
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