Authentic Creamy Puerto Rican Coquito
Make a rich, traditional Puerto Rican holiday cocktail using coconut cream, rum, and warm spices. This recipe yields a thick and creamy Coquito perfect for festive gatherings.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: About 6 cups
- Category: Beverage
- Method: Blending
- Cuisine: Puerto Rican
- Diet: Vegetarian
Ingredients
Scale
- 1 (13.5 oz) can full-fat coconut milk
- 1 (15 oz) can cream of coconut (like Coco Lopez)
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1.5 cups white rum (Puerto Rican preferred)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon, plus extra for garnish
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves
Instructions
- Combine the coconut milk, cream of coconut, sweetened condensed milk, and evaporated milk in a blender. Blend until completely smooth.
- Add the white rum, vanilla extract, cinnamon, nutmeg, and cloves to the blender. Blend again for 30 seconds to incorporate the alcohol and spices.
- Taste the mixture. If you prefer a stronger rum flavor, add more rum gradually and blend briefly.
- Pour the Coquito mixture into airtight bottles or jars.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the mixture to thicken.
- Before serving, shake the bottles well, as separation may occur. Pour into small glasses and garnish with a sprinkle of ground cinnamon or nutmeg.
Notes
- For a thicker Coquito, reduce the amount of evaporated milk slightly or add 1/2 cup of heavy cream.
- If you want a non-alcoholic version, omit the rum and add 1/2 cup of water or extra coconut milk. This is your Virgin Coquito Recipe.
- This drink tastes better the next day, so make it ahead of time.
- Store refrigerated for up to two weeks.
Nutrition
- Serving Size: 6 oz
- Calories: 450
- Sugar: 55
- Sodium: 120
- Fat: 20
- Saturated Fat: 18
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 1
- Protein: 5
- Cholesterol: 30