The Best Coquito Recipe – Puerto Rican Eggnog

Prep 20 mins
Cook 5 hrs
Total 5 hrs 20 mins
This post may contain affiliate links. Read my disclosure policy.

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!

Two glasses of coquito with coconut on the rims and cinnamon sticks.

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 Recipe on recipe Note Cards

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! 

Large bottle with rum raisins and cinnamon.

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 in two glasses with large jar behind.

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. 

Coquito in two glasses with coconut rims and ground cinnamon.

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!

Yield: 56 oz

Coquito Recipe

Coquito in two glasses with large jar behind.

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!

Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes

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

  1. 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. 
  2. In a blender, puree all the other ingredients.  Pour into the bottle and shake well to combine with rum/raisins mixture. 
  3. Chill for at least 4 hours and store in airtight container in refrigerator for up a month.. 
  4. 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 serving

Amount Per Serving: Calories: 218Total Fat: 12gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 47mgCarbohydrates: 16gFiber: 1gSugar: 12gProtein: 2g

Categories

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!

This post may contain affiliate links. Read my disclosure policy.

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Comments

226 Responses
  1. Jen

    I am confused – the photo of the recipe cards in Spanish are not at all the same as the recipe you have listed. Both cards have egg yolks listed and one specifies white rum. Are those the actual family recipes and then you modified them?

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Jen! Well yes and no. Those were some of the original recipes, but they were since modified over the years as they changed and perfected the recipe with influence from friends/family. You can use white rum, which is more traditional, but any rum is delicious!

  2. Wednesday as Usual – Adventures in Craft Beer And Life in General

    […] that, I mean. Friday will be different. It’s New Year’s Eve so three will be cider and mead and Coquito. Thee probably won’t be a party still since the Omicron Variant is picking up pace here and most […]

  3. Jacqui Mendez

    Well, I’ll start with..this isn’t the traditional recipe…let’s forget for a moment that coquito is not eggnog. It contains no eggs, it is however a holiday drink. 2nd the recipe is so butchered. The correct recipe is 2 cans of Condensed milk, 2 cans of Evaporated milk, 2 cans of cream of Coconut, 1 tspn of cinnamon & never EVER use any rum other than white puerto rican rum (I use Don q coco..but traditionally it’s supposed to be bacardi)1.5 cups & this should make 3 bottles of 750 ml….if you want less coquito then you have to put half the amount of rum with half the amount of other ingredients,also there’s no rum raisins. Im imagining your recipe tastes nothing like our traditional coquito. Spiced rum?? Really??

    1. Diana Sanchez

      Yup. This recipe made mine too watery, im gonna have to add more condensed milk to even it out. And spiced rum and raisins? Big no no.

    1. Phyllis

      Made this for Christmas without the raisins and coconut pulp and it was delicious! Rave reviews from family and friends!

  4. JC

    Kind of appalled you’re recommending Coco Lopez, it’s so artificial tasting. Make your own cream of coconut (it’s just simple syrup using coconut milk instead of water) and I guarantee it’ll be a huge upgrade.

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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