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Coquito: Puerto Rican Coconut Eggnog

A close-up of a glass filled with creamy Coquito, topped with whipped cream and a sprinkle of cinnamon.
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A creamy, coconut-based holiday drink with rum and cinnamon, offering a tropical twist on traditional eggnog.

Ingredients

Scale
  • 1 (15 ounce) can cream of coconut
  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups white rum

Instructions

  1. Combine cream of coconut, evaporated milk, sweetened condensed milk, and full-fat coconut milk in a blender.
  2. Add vanilla extract, ground cinnamon, and ground nutmeg.
  3. Blend until smooth and well combined.
  4. With the blender on low, slowly pour in the white rum. Blend for another 30 seconds.
  5. Pour the mixture into a large pitcher or bottles.
  6. Refrigerate for at least 2 hours, or until well chilled.
  7. Serve cold in small glasses, garnished with a sprinkle of cinnamon.

Notes

  • For a thicker consistency, you can reduce the amount of evaporated milk slightly.
  • Adjust spices to your preference.
  • Coquito can be made up to 3 days in advance and stored in the refrigerator.
  • Shake well before serving as separation may occur.

Nutrition

Find it online: https://kitchenslang.com/coquito-recipe-puerto-rican-coconut-nog/