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Coquito: Puerto Rican Coconut Nog

A close-up of a glass filled with creamy Coquito, topped with a dusting of cinnamon.
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A creamy, coconut-based holiday drink with rum and spices, perfect for festive gatherings.

Ingredients

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

Instructions

  1. Combine cream of coconut, coconut milk, sweetened condensed milk, and evaporated milk in a blender.
  2. Add vanilla extract, cinnamon, and nutmeg.
  3. Blend until smooth and well combined.
  4. Pour in the rum and blend for another 10-15 seconds.
  5. Pour the coquito into bottles or airtight containers.
  6. Refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld.
  7. Shake well before serving. Serve chilled in small glasses, garnished with a sprinkle of cinnamon.

Notes

  • For a thicker coquito, use only cream of coconut and full-fat coconut milk, omitting evaporated milk.
  • Adjust rum quantity to your preference. Coquito is traditionally quite boozy.
  • Coquito can be stored in the refrigerator for up to 2 weeks.
  • This recipe is a wonderful alternative to traditional eggnog and offers a taste of the Caribbean.

Nutrition

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