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Authentic Puerto Rican Coquito Recipe: Creamy Holiday Coconut Rum Drink

A glass of creamy, frothy coquito topped generously with ground cinnamon, sitting on a wooden surface.
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Make this rich, creamy Puerto Rican Coquito, often called Puerto Rican eggnog. This traditional coconut rum drink is simple to blend and perfect for your holiday celebrations.

Ingredients

Scale
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1 can (15 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (8 ounces) cream of coconut (like Coco Lopez)
  • 1 1/2 cups white rum (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

Instructions

  1. Gather all your ingredients. You will need a blender for this recipe.
  2. Pour the coconut milk, evaporated milk, sweetened condensed milk, and cream of coconut into the blender jar.
  3. Add the vanilla extract, ground cinnamon, ground nutmeg, and salt to the mixture.
  4. Add the white rum to the blender. Start with 1 1/2 cups.
  5. Secure the lid and blend on high speed for about 30 seconds until the mixture is completely smooth and creamy.
  6. Taste the Coquito. If you prefer a stronger rum flavor, add more rum and blend briefly again.
  7. Pour the Coquito into glass bottles or a large pitcher.
  8. Seal the containers and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully combine.
  9. Serve chilled. Shake well before serving and garnish each glass with a sprinkle of ground cinnamon.

Notes

  • You can make this Coquito recipe ahead of time; it keeps well in the refrigerator for up to two weeks.
  • For a thicker drink, use an extra can of cream of coconut instead of regular coconut milk.
  • If you want a non-alcoholic version, omit the rum and add 1/2 cup of water or extra coconut milk for consistency.

Nutrition

Find it online: https://rosatasty.com/coquito-authentic-puerto-rican-recipe/