There’s nothing like some Coquito; a coconut-based alcoholic beverage that is traditionally enjoyed around the holiday season. Also known as Puerto Rican eggnog, coquito is comprised of coconut-focused ingredients, rum, and warm spices like cinnamon and nutmeg. You’ll love this super easy, creamy, and flavorful drink!
It’s December, y’all! Gahhh, the last dang month of the year is finally here. Is your Christmas tree up yet? Did you snag any Black Friday deals? Lastly, please tell me that you have no Thanksgiving leftovers still in the fridge?! 👀…ha! Anyways, the month of December, I just love it for so many reasons. We’re kicking it off with one of my favorite holiday-inspired beverages, the coquito.
Coquito, Coquito, Coquito! 🥥
I enjoy this beverage all year round, but especially enjoy making several batches during the holidays. Coquito is a creamy coconut rum co*cktail that features coconut ingredients, rum, and spices. It’s easy to make and known as the Puerto Rican eggnog by way of its Latin origin. With the close proximity of Puerto Rico to St. Thomas, USVI (my familial origin), coquito was never foreign to me. It’s a widely popular, seasonal drink and a cultural delight that just hits.
⇢ More recipes: stovetop mac and cheese, cozy chicken pot pie w/ biscuits, succulent braised short ribs, saucy chicken piccata meatballs, refreshing guava tequila sour, one-pan meals like curry chicken or creamy beef pasta, yum!
A Lil’ History On Coquito
Coquito translates to “little coconut” in Spanish and originated in Puerto Rico. This beverage is often served around the holidays as a traditional Christmas drink. A lot of families make this drink in their own unique way with different recipe methods or ingredients. Some folks may utilize a spiced tea, some might use fresh coconut meat/milk, and so on…to each their own.
Many compare coquito to eggnog, and yes, it is a bit similar. However, there are a few differences…and I think it’s much better! I love the coconut-focused vibe of coquito with Puerto Rican rum and cozy spices. Honestly, I make a batch every year around this time and give bottles away as little gifts to my crew.
⇢ For your coquito-inspiration, I got you covered with helpful photos, a full video tutorial, and plenty of tips + tricks! 😊
Ingredients Needed For This Recipe
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Cream of coconut: Be careful not to confuse this ingredient for coconut cream as that is a different product. For cream of coconut, I use Coco Lopez.
- Sweetened condensed milk: Gives the coquito some sweetness, yum.
- Coconut milk: You need full-fat coconut milk for richness.
- Evaporated milk: Helps to balance the milk flavors and adds creaminess.
- Rum: Use your favorite rum: white or dark, we’ll touch more on this, below.
- Vanilla extract: Some nice flavoring to add some fragrant depth.
- Cinnamon & nutmeg: These warm spices are like seasoning for this drink, ha! Real talk, the warmth of cinnamon and nutmeg provide full-bodied, cozy flair.
- Salt: Just a touch for balance- totally optional.
- Cinnamon sticks: I use these for bottling the coquito and for garnishing.
⇢ See, just a handful of ingredients (many of which you likely already have!) 🙌🏾
How To Make Coquito (sooo easy!)
(Note: please see the recipe card directly below for the complete written instructions.)
- Blend: In the body of a large high-speed blender, add all the ingredients. Blend the mixture until completely smooth with no chunks left behind.
- Bottle coquito: Place the cinnamon sticks into your bottle(s). Then carefully pour the coquito into them, leaving some headspace for shaking. Close bottles and shake to fully incorporate all the ingredients.
- Chill & let cure: Place into the refrigerator to chill and cure.
- Serve: Shake well and serve the coquito (with or without ice) in individual glasses with a cinnamon stick garnish and/or a sprinkling of cinnamon/nutmeg on top, if desired. Sip and enjoy, peeps! ♡
Customizing Your Coquito
The recipe as written makes a bomb batch of delicious coquito, y’all. But listen, feel free to adjust things to your liking. Give yours a taste test and add more rum, as needed to suit your preference. If you want it sweeter, add in more sweetened condensed milk, etc. Play around until it’s just right for you.
Let It Chill, Homie
After it’s all said and done, you’ll want to just pour it up, pour it up. I know. However, allow the coquito to chill for at least 4 hours, that is the least amount of time I recommend. More preferably, leave the coquito to rest for 24 hours/1 day. The curing process will give the coquito a more enhanced flavor profile as the flavor deepens, and the intensity of the rum is more mellow. Aside from that, the coquito will thicken as it chills and achieve a lush texture.
Tips + Tricks, Notes, & FAQs About This Recipe
You may have additional questions about this coquito recipe. Like other recipes, I always advise sticking to the recipe as it is written in the recipe card directly below. However, here’s some extra info you might find helpful:
- Best rum for coquito: White rum is typically used in basic coquito recipes. However, a dark/aged rum, spiced rum, and coconut-flavored rum will add a lil’ razzle dazzle, chef’s kiss vibe! For authentic coquito, aim for *Puerto Rican* rum like Don Q, Bacardí, Ron del Barrilito, Palo Viejo, etc. *Fun fact, Bacardí is not at all Puerto Rican, but very much commonly used for this recipe.
- Types of bottles: This recipe makes about 60 ounces (or 1.75 liters) of coquito. I like to use glass jars or bottles (mason jars, weck jars, carafes, or any other glass bottle you have that can be fitted with an airtight lid). For reference, these glass bottles are featured in images.
- Coquito texture: I find this drink to stay pretty smooth, but sometimes you might find some chunky bits from the coconut fat that have solidified. It’s an easy fix to either discard or re-blend before serving.
- Vegan or dairy-free coquito: If you can find sweetened condensed coconut milk (11.25 ounce can) and evaporated coconut milk (12.2 ounce can), they’ll be easy swaps here. Otherwise, replace the evaporated milk with 1 ½ cups of your favorite alt milk of choice (almond, oat, or extra coconut milk for more coconut flavor). If you don’t have dairy-free sweetened condensed milk, use 2 cups of alt milk with 3-4 tablespoons of sugar, to taste.
- Virgin (non-alcoholic) coquito: If desired, you can simply replace rum alcohol with a non-alcoholic rum alternative for a 1:1 ratio. Otherwise, omit rum altogether from the recipe. If you need your virgin coquito to also be dairy-free, make the necessary adjustments as noted above. The perfect option for those who don’t drink or for serving to the little ones!
How Long Does Coquito Last?
Because this coquito is not egg-based, it lasts for a while. Preserve coquito, always covered with an airtight lid, in the fridge and it will keep for 2 weeks. You’ll possibly be able to extend it beyond that, but I do recommend consuming it within that timeframe. Always shake the coquito vigorously before serving!
This Coquito…trust me when I say that you’ll want a glass, friends. While it is a cultural holiday staple, you can enjoy this coconut rum co*cktail all year round! Give this recipe a try and let me know what you think. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
Other bomb recipes you might enjoy:
- Southern Collard Greens
- Louisiana Red Beans and Rice
- Jamaican Beef Patties
- Creamy Lemon Herb Butter Ravioli
- Tequila Braised Short Rib Enchiladas
Coquito (Puerto Rican Coconut Rum co*cktail)
5 Stars4 Stars3 Stars2 Stars1 Star5 from 2 reviews
- Author: Quin Liburd
- Prep Time: 10 minutes
- chill/cure time: 24 hours
- Total Time: 24 hours 10 minutes
- Yield: 8 1x
- Category: Beverages
- Cuisine: Latin
Save Recipe
Description
There’s nothing like some Coquito; a coconut-based alcoholic beverage that is traditionally enjoyed around the holiday season. Also known as Puerto Rican eggnog, coquito is comprised of coconut-focused ingredients, rum, and warm spices like cinnamon and nutmeg. You’ll love this super easy, creamy, and flavorful drink!
Ingredients
Scale
- 1 (15-ounce) can cream of coconut
- 1 (14-ounce) can sweetened condensed milk
- 1 (14-ounce) can full-fat coconut milk
- 1 (12-ounce) can evaporated milk
- 1 ½ cups good-quality rum, see notes
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- pinch of salt, optional
- 2–4 cinnamon sticks, optional for bottling
For serving & garnishing coquito- optional:
- cinnamon sticks and/or ground cinnamon/nutmeg
Instructions
- Combine: In the body of a large high-speed blender, add the cream of coconut, sweetened condensed milk, coconut milk, evaporated milk, rum, vanilla extract, cinnamon, nutmeg, and salt (if using).
- Blend the mixture until completely smooth and well combined. I like to double-check the mixture with a whisk or rubber spatula to ensure that the coconut cream has fully dissolved with no chunks left behind.
- Bottling coquito: This recipe makes about 60 ounces of coquito. I like to use glass jars or bottles (mason jars, weck jars, carafes, or any other glass bottle you have that can be fitted with an airtight lid). If using cinnamon sticks, add them into your glass vessel(s): place all sticks in one bottle or divide sticks between two bottles. Then carefully pour the coquito into the vessel(s), leaving an inch of headspace for shaking. Close bottles and give the coquito a good shake to fully incorporate all the ingredients.
- Chill & let cure: Transfer your coquito to the refrigerator. Allow the coquito to chill for at least 4 hours. More preferably, leave the coquito to rest for 24 hours/1 day. The curing process will give the coquito a more enhanced flavor profile as the flavor deepens, and the intensity of the rum is more mellow.
- Serving: Always shake the coquito vigorously before serving! Serve the coquito (with or without ice) in individual glasses with a cinnamon stick garnish and/or a sprinkling of cinnamon/nutmeg on top, if desired. Cheers, y’all!
- Storing coquito: Because this coquito is not egg-based, it lasts for a while. Preserve coquito, always covered with an airtight lid, in the fridge and it will keep for 2 weeks. You’ll possibly be able to extend it beyond that, but I do recommend consuming it within that timeframe.
Notes
- Coconut milk: Use good-quality, full-fat coconut milk here! The can of coconut milk should have a thick layer of coconut cream sitting right on top. The creaminess contributes to the thickness of your coquito, without that, your coquito won’t be as lush in texture.
- Rum notes: Use any rum you prefer, white or dark. White rum is typically used in basic coquito recipes. However, a dark/aged rum, spiced rum, and coconut-flavored rum will add a lil’ razzle dazzle, chef’s kiss vibe! For authentic coquito, aim for *Puerto Rican* rum like Don Q, Bacardí, Ron del Barrilito, Palo Viejo, etc.
- Vegan or dairy-free coquito: If you can find sweetened condensed coconut milk (11.25 ounce can) and evaporated coconut milk (12.2 ounce can), they’ll be easy swaps here. Otherwise, replace the evaporated milk with 1 ½ cups of your favorite alt milk of choice (almond, oat, or extra coconut milk for more coconut flavor). If you don’t have dairy-free sweetened condensed milk, use 2 cups of alt milk with 3-4 tablespoons of sugar, to taste.
- Virgin (non-alcoholic) coquito: If desired, you can simply replace rum alcohol with a non-alcoholic rum alternative for a 1:1 ratio. Otherwise, omit rum altogether from the recipe. If you need your virgin coquito to also be dairy-free, make the necessary adjustments as noted above. The perfect option for those who don’t drink or for serving to the little ones! Note: virgin coquito does not need to sit in the fridge for as long as noted in step #4- just enough to be chilled.
- Please read the blog post in its entirety for more tips + tricks.
