Four donut holes
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5 from 2 votes

Coquito Spiked Donut Holes

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!
Prep Time15 mins
Cook Time2 hrs 10 mins
Total Time2 hrs 25 mins
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

  • 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.
  • 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).
  • 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.
  • Once they are all done, place the cinnamon sugar mixture in a bowl and roll the donut holes. Set aside.
  • Remove very cold coquito from the fridge. Squeeze coquito into each pipette and place into the donut hole. Repeat for each and serve.