The Best Coquito Recipe – Puerto Rican Eggnog
This thick and creamy Coquito recipe is a Puerto Rican tradition that is loaded with coconut, rum and cinnamon for an extra thick and creamy coconut eggnog!
Coquito! It’s infinitely better than any traditional American style eggnog I have ever had!
I know, those are probably fighting words with many of you, but if you love eggnog and coconut wait until you try Coquito.
And this particular Coquito recipe is extremely creamy and loaded with multiple types of coconut milk, cinnamon, nutmeg and rum!
You can make this Puerto Rican Coquito recipe and store it for up to a month in the fridge, but good luck making it last that long!
How to make Coquito
Coquito is surprisingly EASY to make, it will take you about 10 minutes total of work.
It’s no bake, you don’t have to heat anything up or do anything on the stove! Like I said, it’s easy!
If you want the rum raisins, you will start by soaking the raisins in rum with cinnamon sticks in a jar.
Then all we have to do is puree the rest of the ingredients together in a blender and let it all chill for at least 4 hours.
The longer it sits, the better it gets. The flavors all meld together as it chills in the fridge and just becomes more delicious.
So don’t be afraid to make this a few days before a party! It’s a great make ahead Christmas cocktail.
Coquito – A Family Recipe
This fabulous Coquito recipe is actually a family recipe from my friend Christina.
Her father, who passed away a few years ago now, was an amazing cook and had so many secret family recipes.
I begged her and she so sweetly agreed to share the recipe with all of you! I’m so glad because this is the best Coquito I have ever had!
As I have found out through the years, many Puerto Ricans have different opinions on Coquito and what is an authentic recipe.
Some families add eggs, some don’t. Some like it thinner, some like it thicker. And some like it with rum raisins.
Thankfully, Christina’s family makes it how I love it…sweet, thick, creamy and with rum raisins!
Rum Raisins
Don’t run away, these are optional!
I know they may not be completely traditional, but oh man are they amazing in a bottle of homemade Coquito.
If you don’t like raisins, you won’t hurt anyones feelings by leaving them out.
But personally, the little bites of rum soaked raisins hidden at the bottom of my glass are one of the best parts.
Coquito Ingredients
There are a few ingredients in this Coquito recipe that are optional, and a few ingredients you must include.
Let’s start with the ingredients you can’t skip:
- dark spiced rum – you want to give it good flavor!
- cinnamon sticks
- sweetened condensed milk – the key to making everything extra creamy!
- cream of coconut – I use the Coco Lopez brand. You CAN NOT swap this for anything else.
- coconut milk
- evaporated milk
- ground nutmeg – freshly grated if possible
- ground cinnamon
- vanilla extract – just a splash!
The optional ingredients are raisins (for the rum raisins) and shredded coconut.
We puree everything – except the raisins – so don’t worry, the shredded coconut does not give it the Coquito a chewy texture.
Instead, it helps to add to the overall coconut flavor and thickens the coquito a little more.
I have had many, many Coquito recipes over the years now and I have to say that this one is by far the best I have had.
It is extra thick and creamy and filled with coconut flavor from the coconut milk, cream of coconut (Coco Lopez) and shredded coconut. And don’t forget the spices – cinnamon and nutmeg!!
You can make this Coquito recipe ahead and store it in the fridge, in an airtight container, for up to a month.
Pour it into large mason jars and add a gorgeous red bow on it to make an amazing gift for your friends/neighbors!
You just can’t go wrong with this Coquito recipe — it’s so good! Make sure and leave a comment below on how it turns out for you!
Coquito Recipe
This thick and creamy Coquito recipe is a Puerto Rican tradition that is loaded with coconut, rum and cinnamon for an extra thick and creamy coconut eggnog!
Ingredients
- 4 oz raisins
- 1 1/2 cups dark rum
- 2 cinnamon sticks
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can cream of coconut (Coco Lopez)
- 1 (13.5 oz) can coconut milk
- 4 oz evaporated milk
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 4 tablespoons shredded coconut, optional
Instructions
- In a large pitcher with a lid (or two large jars with lids - this will make about 56 oz of liquid) add raisins, dark rum and cinnamon sticks. Let sit for 1 hour.
- In a blender, puree all the other ingredients. Pour into the bottle and shake well to combine with rum/raisins mixture.
- Chill for at least 4 hours and store in airtight container in refrigerator for up a month..
- You have to shake vigorously before pouring.
Notes
recipe note: cream of coconut is commonly made by Goya or Coco Lopez. It is a very thick, sweetened coconut milk with chunks of shredded coconut in it. This is not the same as coconut cream that only has coconut listed on the ingredients.
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Nutrition Information:
Yield: 12 servings Serving Size: 1 servingAmount Per Serving: Calories: 218Total Fat: 12gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 47mgCarbohydrates: 16gFiber: 1gSugar: 12gProtein: 2g
I am not a huge fan of traditional eggnog. This recipe changes all of that! bring on the coconut!
My family LOVES eggnog, so I’m always open to variations on a holiday classic but I’ve never heard of this! Sounds fantastic
Seriously the best coquito I’ve ever made! This recipe is amazing!
Wow! I need a big glass of this! It looks so good!
Is it only 4oz of evaporated milk for the receipe?
How delicious this drink looks! Yummy!
Looks delicious and so easy to make! Such a great flavor!
I’ve never had coquito! Can’t wait to try your recipe!
nice cocktail, hadn’t ever tried anything like it so much appreciated and will have to delve into more of the same coquitos recipes
Can you email me the recipe to rebepaco49@yahoo.com
Thank you
Rebeca
I definitely need this in my life!!
I made this for our Christmas Dinner and later gift opening. It is delicious. Very rich.
Rum raisins is not part of the original recipe. Take the nutmeg, and the raisins out, and use white Bacardi or Don Q as the rum alternatives. IF u use “the spice tea” (search for it – for coquito) THEN is when you’ll be making the authentic original one.
If u like this one here; it is just a variation.
Class dismissed!
…you’re welcome!
Make it your way then. No need to be nasty.
Exactly! Too lazy to upload their recipe but have enough negative energy to basically bash yours. Don’t remember you calling it authentic Coquito, just stated it was a family recipe. It was very delicious and a hit at my holiday party, which ironically had various Spanish nationalities represented, since my girlfriend is Peruvian. I really don’t like raisins any more so I left them out and I had a bottle of pyrat xo rum in my liquor cabinet so i just used that. Appreciate your recipe and happy holidays!
So being Puerto Rican, I can tell you that there are probably a million variations on this “traditional” drink. The drink itself is traditional. Not the exact recipe. Everyone makes their Sofrito or Recaito differently same with this. While I do agree about the raisins and spiced rum not being “traditional” that is just from my family’s perspective. However I do agree about the post being a bit arrogant.
Personally I prefer the clear rum and more cinnamon. I also use fresh coconut if I can get it. Grind it up well and it makes for a rich and very thick drink. Enjoy however you please!
I made this tonight for my first batch of Coquito of the year. I have a recipe I make every year, but I saved this one last year to try out. I left out the raisins because I am a little more of a purist. THIS WAS AMAZING COQUITO! My husband already asked me to make another batch! Thank your friend for the recipe.
Hi, What brand of dark rum do you use?
I’m trying your recipe for party favors, any suggestions on how to make it less creamy without losing flavor? The bottles I’m using have small openings and it may be difficult to pour a creamier mixture.
I made a tester batch of this recipe today. I have a family recipe that I have made every year but was curious about this one. My family told me to throw my old recipe away! This is the best Coquito recipe! This Puerto Rican family agrees!!
The index card with recipe in Spanish Which I believe is your friends calls for eggs but on your ingredients it does not. Please clarify. Also I did this and it came out sooooo chunky it wouldn’t come out the bottle. What did I do wrong?
Can someone answer this question??? I have the same question!
If it came out too thick it might be because you used the wrong milk ratio. Maybe you used two cans of coconut cream (coco Lopez) which is very thick instead of using one can of coconut cream (coco Lopez), one can of coconut Milk, one can of condense milk and evaporated milk. The wrong ratio of milks will give you a thicker or thinner coquito; it affects the sweet levels. It could have also been too chunky if you added too much shredded coconut. Make sure you taste the final product before pouring into bottle so you can adjust accordingly.
Coquito has no eggs.
Im from Puerto Rico, where Coquito is originally from.
We have a similar drink that has eggs and its called Ponche.
Coquito also has no raisins. It will completely change the flavor
Hope this helps
I’m from PR and I love coquito !!
Wonderful ,a real treat.
Thank you this sounds wonderful. What makes it look so blush pink? Is it the raisins?
If it came out too thick it might be because you used the wrong milk ratio. Maybe you used two cans of coconut cream (coco Lopez) which is very thick instead of using one can of coconut cream (coco Lopez), one can of coconut Milk, one can of condense milk and evaporated milk. The wrong ratio of milks will give you a thicker or thinner coquito; it affects the sweet levels. Make sure you taste the final product before pouring into bottle so you can adjust accordingly.
Are you able to tell me what the shelf life is of this wonderful mix.
Reading the article, it says 1 month.
Coquito comes from the word coconut. When you add eggs to it it changes it completely. Original Coquito was made with fresh coconut water. I am from a region of Puerto Rico It was always made that way.
I usre white rum. Don Q cristalnis the best rum puerto rico makes. Everyone thinks its bacardi. I’m a chef and worked in many different restaurants in puerto rico. The more traditonal is coco lopez, leche de coco, leche carnation leche condensada cinamin and vanilla the nutmeg is a little to much if u want to add, add less. Cinamin stick in the bottle. I always suggest adding a bit of fresh coconut. I also suggest blend with a whip by hand instead of the blender if u blend it to much it will get very yhick after a couple of days.. i always tell people find the taste u like with ingrediants you have if u want add more of something have it and enjoy. Buen Provecho y Salud
Yummy drink
its picture says white rum but youre saying dark rum.. is it a prefrence?
Please do not keep calling coquito “eggnog”
Coquito is NOT eggnog
And does not have raisins!!!!
I have family from Puerto Rico that use raisin in the rum to add flavor to the rum (also it seems to mellow it out, I use only Bacardi Silver). So it is a preference of taste for everyone.
Everyone has their preference and their own way of making it. Don’t be so negativeZ
I wanted to make a virgin version of this. What would I substitute for the room if I don’t want to use alcohol? Thanks so much!
I have the same question!
Rum extract. You get the similar flavor, without the alcohol.
Omg amazing. Seriously, Honda down, the best coquito I’ve ever had or made!
I’ve been making Coquito for many years,…. I like your recipe but I noticed you omitted the egg yolks from the hand written recipe given to you. Was this on purpose? Also the raisin in the rum is what i like to do also, it mellows out the Bacardi Silver. I also find that less is more ( the evaporated milk -using only 4oz. instead of like 2 cans all the time) I will be using this recipe from now on and will include the 2 yamas de huevos. Que sabor rica!
Love this recipe. I never did the shredded coconut or the raisins and both a wonderful addition! Feliz Navidad!
As a Puerto Rican, born & bred…Coconut is the furthest thing from my mind, shocking I know! However; when the Navidad festivities begin, let the COQUITO flow! I’m very traditional, will try the addition of raisins for the added flavor! BTW, for my guests, I’ll add whipped cream with a sprinkle of cinnamon powder & toasted coconut flakes!
Are you supposed to leave the cinnamon sticks in or take them out before serving?
This is my question also
I leave the cinnamon sticks in the bottom of the jar. I do not pour them into a glass, but keep them in the jar for added flavor. 🙂
Not every pr family makes it this way, many varieties.
Not every pr family makes it this way, many varieties.
Do you have a non alcoholic version?
Just leave the alcohol out!
HI! Just finished making my batch for Christmas Eve and Christmas. The taste so far is amazing. I added the raisins. I think they are a special touch. Mine came out not as creamy. DOes it thicken up in the next 24? TIA
Yes it will thicken as it chills in the fridge!
The cinnamon stcks? Should they be removed before combining the cream and the rum portions or can they stay in?
They can stay in! We leave them floating at the bottom of the jar. 😉
I made this for the first time, never had Coquito before and it turned out great! I even bought bottles to bring as gifts to our family Christmas dinner. Instead of dark rum, I accidentally purchased Malibu coconut rum, but still tastes excellent. Added extra nutmeg because I enjoy the flavor. I hope it thickens up in the fridge, seems more liquidy after pureeing & not sure if it should be thicker? I added rum with all other ingredients to blender. FYI, if you double the recipe, you will have enough to fill 3 – 33.75 oz. bottles. Thank you for turning me onto Coquito! Yumm.
The recipe cards in the photo call for 2 egg yokes. Should I add them?
Made this last night, and it came out very thin – not thick or creamy at all. The 1.5 cups of rum was a little too much for my taste, and I also went with white instead of dark. Noticed the photo of the Spanish recipe differs from what is written here on the blog, so I’ll try that next time instead and include eggs.
Responding to my original comment to say that although I wasn’t a big fan of this coquito, it was a HIT with my family. They drank all of the coquito and loved it, but agreed it could be a tad creamier.
I’m sorry but I have never ever made coquito with eggs, at least in my family recipe. When add yolk it is call a different name. Just saying.
I’m making coqito…. My mother in law uses egg yolks in hers….. she’s from PR…. is it safe to use the egg yokes? I see you don’t have it in your recipe….
Yes it’s safe to use them if you prefer to add them!
I see you’ve left out the egg yolks that were written on the recipe cards. What would be the way to incorporate those ?
If you would like to use the egg yolk, you will need to cook them in a double broiler with the evaporated milk. Then add them to the blender with the rest of the ingredients.
Thanks for sharing! I doubled the recipe and loved it. I used Bacardi white rum instead. Thicket and creamy- and delicious frozen. I poured some in silicone popsicle molds to keep for later.
Sounds delicious! -but is there any substitute for the rum, if one wants a non-alcoholic variation?
For a non alcohol version, I would add more coconut milk (equal to the amount of rum you are leaving out). The add a couple of teaspoons of rum extract, available in the baking aisle of most supermarkets.
Yes! You can use additional coconut milk or evaporated milk in it’s place!
Omg the best coquito ever !!!!!! My husband is Puerto Rican and he is in love with tour recipe. Thank you so much for that.
Sounds so good, I’m making it for new year’s Eve. I was wondering if the shredded coconut is the sweetened kind that you bake with? And how much to blend in??
Awesome recipe! Loved the rum raisins too! I soaked my raisins in white rum and 1 teaspoon of allspice because I didn’t have cinnamon sticks. Didn’t use the shredded coconut and stores the raisins in fridge for individual use. Family loved
OMG!!! I think I have died and went to coquito heaven!
Seriously though, I whipped up this concoction for Christmas and gave it away as gifts. Well, I didn’t give it ALL away, I have a couple mason jars full stashed away in the fridge for myself of course. Let me tell you, I recieved nothing short of rave reviews from all who imbibed. I will be making this every holiday season from now on. Thank you for sharing.
So glad to hear that Sharon!! Enjoy!!
I tried this recipe except I only used one small can of cream of coconut, (no raisins), it tasted amazing, everyone loved it! Have made it about 5 times since Christmas Eve!! Yummy! I’m using Don Q dark rum. Made a batch for the younger kids without the alcohol! We love it! Thanks for sharing!
I had a friend give me a bottle she made around Dec 20th, forgot to drink it. It’s been in our refrigerator since she gave it us. Its January 2nd and wo dering if it’s still ok to drink.
I can’t guarantee it, but should be ok since it’s not made with any fresh dairy products.
I made this for the first time and it came out awesome,
Before this I used to have a friend and her mom would make this every year around Christmas OMG
ITS SO GOOD !
It looks delicious…Yummy to drink!