Coquito Spiked Donut Holes {Puerto Rican Eggnog}

Coquito Spiked Donut Holes {Puerto Rican Eggnog}

Quick and easy-to-make donut holes made in just minutes using refrigerated biscuit dough with a pipette of homemade coquito aka Puerto Rican eggnog!

SO. MUCH. TO. SAY. OMG.

As I’ve said in the past, I hate frying. I hate the bubbling oil, how temperamental it is, the gross smell of fried oil in your clothes, hair, house. ALL OF IT. Because of that, I always tend to stay FAR away from recipes that require frying. Then I saw a donut hole with a pipette of liquor in it.

I just HAD to recreate it!

Now, I’ve made donuts in the past. I’ve also had boozy desserts in the past. Heck, I’ve had boozy cupcakes at most of my birthday parties. Same concept – Cupcake with a pipette of liquor. This, however, was next level!

Quick and easy-to-make donut holes made in just minutes using refrigerated biscuit dough with a pipette of homemade coquito aka Puerto Rican eggnog!

Inspired by a donut shop that opened this year here in Miami called The Salty Donut, I wanted to emulate their latest and greatest creation – the Coquito Doughnut Hole. Since they can’t sell liquor, they reduce the coquito to a glaze and let me tell you…tastes just like coquito!

So that was my mission and I chose to accept it.

I made the coquito first, which was incredibly easy to make, and placed it in the fridge for a few hours. Considering that I’m Cuban, I know I should be making Crema de Vie which is Cuban Eggnog buuuut…I love coconut. So, coquito wins!

Next on the list was making the actual donut holes.

The best part of this recipe? You can make the donut holes in 3 minutes! OH YEAH! Using refrigerated biscuit dough instead of making your own, you basically cut the individual biscuit into quarters and fry each one. You can definitely make your own dough if you prefer but when you need a last minute idea, this is hack goals!

Surprisingly, these donut holes were really easy to fry. There was no splashing or loud cracking of oil (I hate that too). Instead the dough quietly sizzled when it hit the oil and it cooked really fast. For someone that hates to fry, this was pretty quick and painless. The way cooking should always be.

And in case you were wondering, the taste of the dough was not buttery like a biscuit. Instead it was warm, fluffy and tasted just like a donut! Perhaps it was the cinnamon sugar that helped with that. ;)

Quick and easy-to-make donut holes made in just minutes using refrigerated biscuit dough with a pipette of homemade coquito aka Puerto Rican eggnog!

Once they’ve cooled and you’ve rolled the donut holes in cinnamon sugar, you add coquito into the pipettes, which you can purchase here, and then stick the pipette into each donut hole. 

You can either squeeze the pipette of coquito into the donut OR take the coquito as a shot then eat the donut after. Either way, it’s a win!

Coquito Donut Holes are happening. Can't wait to spike donut holes with Puertorican eggnog!Click To Tweet

Quick and easy-to-make donut holes made in just minutes using refrigerated biscuit dough with a pipette of homemade coquito aka Puerto Rican eggnog!

I hope you make this and you LOVE it!

 

5 from 2 votes
Quick and easy-to-make donut holes made in just minutes using refrigerated biscuit dough with a pipette of homemade coquito aka Puerto Rican eggnog!
Print
Coquito Spiked Donut Holes
Prep Time
15 mins
Cook Time
2 hr 10 mins
Total Time
2 hr 25 mins
 

Quick and easy-to-make donut holes made in just minutes using refrigerated biscuit dough with a pipette of homemade coquito aka Puerto Rican eggnog!

Servings: 32 donut holes
Author: Jamie Silva
Ingredients
Coquito {Puerto Rican Coquito}
  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 1 can sweetened cream of coconut
  • 1 can coconut milk
  • 3 cups spiced rum
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
Donut Holes
  • 1-2 quarts vegetable oil
  • 1 lb refrigerated biscuit dough 1 can
  • 1/3 cup granulated sugar
  • 1 tablespoon cinnamon
Instructions
  1. Make the coquito first. Blend evaporated milk, condensed milk, coconut milk in a blender. Add the rum, vanilla, cinnamon, and nutmeg. Blend until all is well combined. Cover and place in refrigerator for at least 2 hours.

  2. While you wait for the coquito to chill, make the donut holes. Heat oil in a skillet until it is very hot (350 degrees F).

  3. Cut biscuits into quarters, and then fry them in small batches for 1-2 minutes or until golden brown. Transfer them to a paper towel-lined plate to drain the excess oil.

  4. Once they are all done, place the cinnamon sugar mixture in a bowl and roll the donut holes. Set aside.

  5. Remove very cold coquito from the fridge. Squeeze coquito into each pipette and place into the donut hole. Repeat for each and serve.

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you!

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