Authentic Creamy Coquito: Traditional Puerto Rican Coconut Rum Drink
Make this authentic Puerto Rican Coquito recipe, a creamy, spiced coconut liqueur often called Puerto Rican eggnog. It is simple to blend and perfect for holiday gatherings or gifting.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 4 hours 10 min
- Yield: About 6 cups 1x
- Category: Beverage
- Method: Blending
- Cuisine: Puerto Rican
- Diet: Vegetarian
Ingredients
Scale
- 1 can (14 ounces) sweetened condensed milk
- 1 can (13.5 ounces) full-fat coconut milk
- 1 can (12 ounces) evaporated milk
- 1 can (15 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
- Gather all liquid ingredients: sweetened condensed milk, coconut milk, evaporated milk, and cream of coconut.
- Pour all liquid ingredients into a high-powered blender.
- Add the vanilla extract, ground cinnamon, ground nutmeg, and salt to the blender.
- Blend on high speed until the mixture is completely smooth and creamy, about 1 minute.
- Taste the mixture and add the white rum. Blend briefly to combine.
- Pour the Coquito mixture into clean glass bottles, leaving a little headspace.
- Seal the bottles tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled. Shake the bottle well before pouring each serving.
Notes
- For a thicker texture, use only 1 can of regular coconut milk and add 1 cup of unsweetened coconut cream.
- If you prefer a stronger spice flavor, add 1/4 teaspoon of ground cloves.
- This drink tastes better after chilling for 24 hours. Make it ahead for your Nochebuena celebration.
- You can substitute the white rum with spiced rum for a different flavor profile.
Nutrition
- Serving Size: 6 oz
- Calories: 450
- Sugar: 45
- Sodium: 110
- Fat: 18
- Saturated Fat: 16
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 8
- Cholesterol: 55