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Authentic Coquito Recipe: Creamy Puerto Rican Coconut Rum Drink

Close-up of a glass filled with creamy coquito recipe, topped with frothy foam and sprinkled cinnamon.
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Make a rich and creamy traditional Puerto Rican holiday drink using coconut milk, cream, and spiced rum. This recipe is simple to follow for a festive beverage.

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 1/2 cups white rum (Puerto Rican rum recommended)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon, plus extra for garnish
  • Pinch of ground cloves

Instructions

  1. Combine the coconut milk, cream of coconut, condensed milk, and evaporated milk in a blender. Blend until completely smooth.
  2. Add the white rum, vanilla extract, ground cinnamon, and ground cloves to the blender. Blend again until fully incorporated.
  3. Taste the mixture. If you prefer a stronger rum flavor, add more rum, one quarter cup at a time, blending after each addition.
  4. Pour the coquito mixture into clean glass bottles or jars. Seal tightly.
  5. Refrigerate the coquito for at least 4 hours, or preferably overnight, to allow the flavors to meld.
  6. Shake well before serving chilled. Garnish each glass with a sprinkle of ground cinnamon.

Notes

  • You can make this recipe ahead of time; it keeps well in the refrigerator for up to two weeks.
  • For a non-alcoholic version, omit the rum and replace it with an equal amount of coconut water or extra evaporated milk.
  • If you prefer a thicker drink, reduce the amount of evaporated milk slightly.

Nutrition

Find it online: https://afripaket.com/coquito-recipe-authentic-creamy-coconut-rum-drink/