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Authentic Coquito Recipe
Imagine it’s the festive season in Puerto Rico. There’s laughter and music in the background, the faint sound of salsa beats, and family gathered around the table. Someone opens the fridge and pulls out a frosty bottle of coquito—Puerto Rican coconut eggnog. Glasses are poured, and instantly, the air is filled with the irresistible aroma of warm spices, coconut, sweet milk, and a touch of smooth, golden rum.
Coquito is more than just a drink—it’s a rich tradition. Creamy, dreamy, and spiked just enough to warm you up, this coconut-based holiday classic is sipped and shared at celebrations big or small. If you love the idea of a tropical twist on classic eggnog, or you’re looking for a festive drink that feels like a vacation in a glass, coquito will be your new holiday go-to.
Let’s make your holiday season even sweeter with this authentic coquito recipe—blissfully easy to prepare, and guaranteed to wow friends, family, or your own cozy night in.
Why You’ll Love This Recipe
- Ultra-Creamy & Luscious: Thanks to a blend of coconut milk, cream of coconut, sweetened condensed milk, and evaporated milk, every sip is thick and silky.
- Holiday Nostalgia: A must-have at Puerto Rican and Caribbean celebrations, enjoyed from Thanksgiving right through Three Kings Day.
- No Raw Eggs Needed: This easy version skips the egg yolks—safe to store and serve without worry.
- Crowd-Friendly: Makes a full pitcher—perfect for parties and easy to double.
- Spiced & Boozy: The blend of cinnamon, nutmeg, vanilla, and white rum is pure festive flavor.
- Make-Ahead: Flavors intensify after chilling, so making it a day in advance is highly recommended!
- If you love creamy cocktails or unique holiday treats, homemade coquito is the tropical eggnog you’ve been missing.
Ingredients
| Ingredient | Amount | Friendly Notes |
|---|---|---|
| Cream of Coconut | 1 cup (e.g., Coco López) | Provides sweet, thick texture |
| Sweetened Condensed Milk | 1 (14 oz) can | For sweetness and creamy richness |
| Evaporated Milk | 1 (12 oz) can | Lightens the blend without thinning |
| Coconut Milk | 1 (13.5 oz) can | Gives drink its signature tropical taste |
| White or Gold Rum | 1 to 1 1/2 cups | Traditionally Don Q or Bacardí; to taste |
| Ground Cinnamon | 1–2 tsp | Plus sticks for garnish |
| Ground Nutmeg | 1/2 tsp | Optional, for extra warmth |
| Pure Vanilla Extract | 1 tbsp | Enhances all flavors |
| Pinch of Salt | To taste | Brings all the flavors together |
Optional for extra creaminess: 1/2 cup half-and-half or whole milk.
Step-by-Step Instructions
1. Gather and Chill Ingredients
- For best results, chill your milks and coconut products in advance—coquito is best served icy cold.
2. Blend the Coquito Base
- In a large blender (or using a large bowl and whisk), combine:
- Cream of coconut
- Sweetened condensed milk
- Evaporated milk
- Coconut milk
- Rum
- Cinnamon, nutmeg, vanilla, pinch of salt (& half-and-half, if using)
- Blend (or whisk vigorously) until fully smooth and combined, about 1–2 minutes. The mixture should be thick and creamy.
- Tip: Start with 1 cup rum; you can add more after tasting.
3. Adjust, Bottle, and Chill
- Taste and adjust—add extra rum if desired.
- Pour coquito into clean glass bottles or jars (mason jars work well!).
- Seal and refrigerate for at least 4 hours (overnight is best) for flavors to meld and thicken.
- Tip: The longer it chills, the creamier and richer it gets.
4. Shake and Serve
- Before serving, shake the bottle well (the coconut cream may settle).
- Pour into small glasses, garnish with a cinnamon stick or a dusting of cinnamon/nutmeg, and enjoy!
- For an extra touch, rim the glass with cinnamon sugar.
Tips for Success
- Always Use Cream of Coconut: Not coconut milk or coconut cream alone—cream of coconut (like Coco López) adds the classic sweetness and texture.
- Adjust Alcohol to Taste: Puerto Rican coquito is boozy but balanced—start modest, then taste and spike if you wish.
- Chill Thoroughly: It’s best refrigerator-cold and thick.
- Prefer Thicker or Thinner? Add extra coconut milk to thin, or half-and-half for ultra-thick.
- No Blender? Whisk by hand; just be sure to mix until totally smooth.
- Make it Ahead: Flavors blossom after at least 24 hours in the fridge.
- For Aged Coquito: Store for up to 1 month—alcohol acts as a preservative!
Variations & Substitutions
- Egg Yolks (Classic): For traditionalists, blend in 2–3 pasteurized egg yolks before mixing. (Chill thoroughly.)
- Dairy-Free: Use all coconut milk/cream and full-fat oat milk for condensed/evaporated milk substitutes.
- Vegan Coquito: Check that your cream of coconut is dairy-free; swap dairy milks with more coconut and sweetened condensed oat or coconut milk.
- Spiced Rum: Use spiced rum or add extra nutmeg and allspice for warmth.
- Chocolate Coquito: Melt 1/4 cup dark chocolate with a little milk; blend in for a chocolate twist.
- Nut lovers: Blend in a spoonful of almond or pistachio paste!
What to Serve With Coquito
- Holiday Cookies: Coquito pairs beautifully with shortbread, cinnamon stars, or polvorones.
- Flan: Slice of caramel flan and a shot of coquito is a festive Puerto Rican treat.
- Empanadas or Holiday Pastries: Creamy coquito balances savory snacks.
- Fresh Fruit: Pineapple wedges, mango, or even candied ginger.
It’s the ultimate drink for festive toasts with family and friends.
Storage & Reheating
- Fridge: Store coquito in sealed bottles/jars in the refrigerator. Best chilled overnight; keeps for up to one month (thanks to the alcohol).
- Shake Before Serving: Natural separation is normal—just shake well.
- No Freezing: Creamy texture doesn’t freeze well.
Nutrition Facts (per 3 oz glass)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 220 |
| Carbs | 19g |
| Fat | 8g |
| Protein | 3g |
| Sugar | 18g |
| Alcohol | 8–12g |
| Sodium | 65mg |
High-calcium, contains coconut and dairy (unless vegan/dairy-free modifications).
Common Mistakes to Avoid
- Mixing Up Coconut Products: Don’t substitute coconut cream/milk for cream of coconut—they’re not the same!
- Overdoing the Rum: Too much and the alcohol overwhelms the sweet coconut; add gradually and taste.
- Skipping the Chill: Warm coquito is not nearly as enjoyable—always serve cold!
- Not Shaking Before Pouring: Separation is natural; always shake or stir before serving.
- Leaving Out the Cinnamon: The spice is essential for classic coquito flavor.
FAQ
Can I make coquito non-alcoholic?
Yes! Simply omit the rum for a family-friendly “virgin coquito.” It’s still creamy and delicious.
How long does coquito last?
With alcohol, up to 1 month in the fridge. Without, enjoy within 4–5 days.
Do I need raw eggs?
No! This version is egg-free (and safer to store long-term). For the traditional version, use pasteurized egg yolks and chill thoroughly.
Can I reduce the sweetness?
Yes. Use less sweetened condensed milk, or increase coconut milk slightly to balance.
What’s the best rum for coquito?
Puerto Rican white rum (like Don Q, Bacardí) is classic, but gold or spiced rum also works for a flavor twist.
Can I use light coconut milk?
You can, but the drink will be less creamy.
Conclusion
If you want to bring warm island vibes to your holidays, this authentic coquito recipe is the answer. Creamy, coconutty, and perfectly spiced, it’s Puerto Rican party-in-a-glass and a delicious twist on classic holiday eggnog. Pour a small glass, raise a toast, and celebrate the season—¡Salud!
If you loved this, try my Peanut Butter Blossoms Recipe Guide or festive Buttery Breakfast Casserole for more cozy holiday sipping!
Coquito
Experience the taste of the tropics with the best coquito recipe traditional. This coconut-infused delight offers a rich and creamy texture with a hint of rum, transporting you to the shores of Puerto Rico with each sip.
Ingredients
- 2 cans (28 oz each) coconut milk
- 1 can (14 oz) sweetened condensed milk
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 cup spiced rum
Directions
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In a blender, combine the coconut milk, sweetened condensed milk, vanilla extract, cinnamon, and nutmeg. Blend until smooth.
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Add the spiced rum to the mixture and blend again to incorporate.
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Pour the coquito into a pitcher or glass bottle and refrigerate for at least 2 hours to chill.
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Serve the coquito cold, garnished with a sprinkle of cinnamon or nutmeg, and enjoy!
