Coquito is a beloved Puerto Rican eggnog style cocktail with a tropical coconut twist. With a smooth, velvety texture, rich coconut flavor, and a hearty splash of rum, this festive cocktail is perfect for sipping on all season long. Make a batch and watch how fast it disappears!
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Test Kitchen Review
Juan
This is our favorite Coquito recipe and we have been making batches of it for years and years! It is so rich and creamy with the perfect coconut flavor. Soaking the rum with cinnamon sticks really makes a big difference.
What Is Coquito?
Coquito, which translates to “little coconut”, is a thick and creamy Puerto Rican cocktail that is similar to eggnog, but coconut flavored. Coquito is served chilled and is popular during the holidays. However it is more than just a holiday drink — it’s a celebration of our family’s culture and traditions!
This Coquito recipe was graciously gifted to us by our friend Christina’s dad, James. We have tried coquito made with spiced tea bags, with eggs, without eggs, and even with melted ice cream. Yet it could never compare to this thick and ultra-creamy version. There is no right or wrong way to make Coquito… but to our family, this recipe really is the BEST!
Why This Is The Best Coquito Recipe
- Perfectly thick, rich, and creamy!
- Simply blend, chill, and enjoy — it’s so easy to make!
- A crowd-pleasing holiday treat that’s always a hit.
- Make ahead and store for weeks, the flavor improves over time!
- Easily customized to make it alcohol-free or with unique flavors.
- Great for bottling up and gifting to friends and family.
Looking for more must-make Puerto Rican dishes for the holidays? Make sure to try our juicy pernil, traditional arroz con gandules and tembleque (coconut pudding)!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this Puerto Rican eggnog recipe. Check the recipe card at the bottom of the post for the full ingredient list.
- Rum: A light rum, like Bacardi Superior or Don Q Cristal is the traditional choice. However, if you like a dark aged rum, it is also delicious and will boost the flavors of vanilla, cinnamon, and nutmeg. You can even use coconut rum if you prefer.
- Cinnamon: You’ll need both cinnamon sticks and ground cinnamon.
- Sweetened Condensed Milk: You can use traditional sweetened condensed milk, or sweetened condensed coconut milk, but do not swap this for any other type of milk. You need the thick and sweetened version to get the right sweetness and texture.
- Cream of Coconut: Cream of coconut is sold under a few different names. Goya makes one, but we prefer the Coco Lopez brand.
- Coconut Milk: Get canned coconut milk with a thick layer of cream on top. I prefer the Badia brand of coconut milk as it almost always has a thick layer.
- Evaporated Milk: You can also use extra coconut milk instead, but we like the final flavor we get when we use evaporated milk.
- Ground Nutmeg: Freshly grated nutmeg will add the most flavor. I use a microplane grater to grate whole nutmeg.
How To Make Coquito
With just a few easy to follow steps and a blender, this Coquito recipe couldn’t be any easier. Please scroll down to the recipe card for full instructions or to watch the recipe video.
- Flavor your rum with cinnamon (do this in advance). While optional, we like to soak our rum with cinnamon sticks and raisins (if you are using them) for 24 hours (or up to a week). This really helps to give your coquito a great depth of flavor!
- Blend everything together. Then we gather all the rest of our ingredients and puree them all together in a blender until smooth.
- Add the rum. Once everything is pureed, pour the coconut milk mixture into the bottle with the rum and shake well to combine.
- Chill in fridge. Chill for at least 4 hours before serving, but overnight is best if you can wait. This will help to thicken the coquito, but will also help the flavors meld together.
- Serve and enjoy! Pour your chilled coquito into cocktail glasses, then start sipping!
Chef’s Tips for Success
- Thinner: In the blending step, skip the optional shredded coconut and add a little extra evaporated milk. You can also add less of the thick coconut cream from the top of the coconut milk, or leave it out altogether.
- Thicker: You can reduce the amount of evaporated milk for a thicker version. Keep in mind, as your coquito chills in the fridge, it will thicken. Already let it chill in the fridge and it is still too thin for your tastes? Buy a can of coconut cream (not coconut milk) and only add the thick cream from the top (not the water below) to a blender with the coquito. Puree and then return to the fridge to chill again.
- Coconut Garnish: Want a festive shredded coconut rim like in the photos? Coat the rim of the glass in honey and them press it into shredded coconut! You can also sprinkle a little cinnamon or freshly grated nutmeg on top!
- Shake Before Serving: The ingredients can separate as it sits, so give it a good shake before pouring.
Variation Ideas
- Rum Soaked Raisins: Add up to half a cup of raisins to soak in your rum with the cinnamon sticks. We love finding a few rum-soaked raisins at the bottom of our glass. They are like an after-cocktail snack!
- Cinnamon Fireball: Want to add a lot of cinnamon flavor? Try swapping your rum, or just half the rum, for Fireball whisky!
- Pumpkin: If you want to try an Autumn-y twist, I have a great recipe for pumpkin coquito.
- Nutella: If you want to add Nutella flavor, start with 1 cup of Nutella and add it to the blender. Give it a taste, and add more if desired.
- Pistachio: Puree 2 cups of pistachios in a food processor until they form a fine paste. Add the pistachio paste to the blender with the rest of the ingredients.
- Non-Alcoholic: You can completely skip the rum and it will still be delicious. We always make a batch this way so our kiddos can also enjoy it with us!
What To Serve With Puerto Rican Eggnog
- Main Dish: For the holidays, I highly recommend the traditional Puerto Rican holiday feast of pernil and arroz con gandules! You also can’t go wrong with this spiral ham or thanksgiving turkey.
- Side Dish: Maduros, tostones, and ensalada de coditos make great holiday sides.
- Desserts: Try this easy tres leches cake, a batch of creamy arroz con leche, our favorite queso flan or cinnamon dusted tembleque!
How To Store and Make Ahead
- Make Ahead: Coquito tastes even better after sitting for a day or two, making it the perfect make ahead cocktail for a party. The flavors meld together beautifully, making it richer and creamier!
- Storing: Since this recipe is made without eggs and with canned milk, it can safely be stored in an airtight container in the fridge for up to 6 weeks. Just give it a good shake each time before serving.
- Freezing: I don’t recommend trying to freeze it. The rum will prevent it from freezing solid and when it thaws the texture and flavor will be different.
Yield: 8 servings
Best Coquito Recipe, Ever!
Thick, creamy, and perfectly spiced, Coquito is like a holiday hug in a glass. This beloved Puerto Rican eggnog blends coconut, cinnamon, and vanilla with a hearty splash of rum for a festive cocktail that’s always a hit at parties. Make a batch and watch it disappear — everyone will want seconds!
Ingredients
- 1 ½ cups rum
- 2 cinnamon sticks
- 1 (14 oz) can sweetened condensed milk, or coconut sweetened condensed milk
- 1 (15 oz) can cream of coconut, Coco Lopez or Goya brand
- 1 (13.5 oz) can coconut milk
- 4 oz evaporated milk
- ½ teaspoon freshly ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Optional additions:
- 4 oz raisins, optional for rum soaked raisins
- 4 tablespoons shredded coconut, optional for thickening
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Instructions
- OPTIONAL: In a large pitcher with a lid (or two large jars with lids – this will make about 56 oz of liquid total) add rum, cinnamon sticks, and optional raisins (if using). Let soak for at least 24 hours, or up to a week. (This will add an extra depth of flavor to your coquito.)
- In a blender, puree all the other ingredients (sweetened condescend milk, cream of coconut, coconut milk, evaporated milk, nutmeg, cinnamon, vanilla extract and optional shredded coconut) until smooth.
- Pour mixture into the bottle of rum and shake well to combine. Chill for at least 4 hours before serving to allow flavors to meld and for the coquito to thicken. The coconut cream will help it thicken as it chills.
- Store in airtight container in refrigerator for up 6 weeks. Shake vigorously each time before serving and enjoy! Wepa!
Video
Notes
Storage: Store in an airtight container in the fridge for up to 6 weeks. Shake well each time before serving! Make sure to shake it well before serving, as it may separate over time.
Yield: An entire batch will make approximately 56 oz, which will serve about 8 healthy sized servings.
Garnish: Want a festive shredded coconut rim like in the photos? Coat the rim of the glass in honey and them press it into shredded coconut! You can also sprinkle a little cinnamon or freshly grated nutmeg on top!
Rum: You can use whatever type of rum you enjoy. Many Puerto Ricans like to use a light rum, like Bacardi Superior or Don Q Cristal. However, if you like a dark aged rum, it is also delicious! The dark rum will boost the flavors of vanilla, cinnamon, and nutmeg. You can also use a coconut rum!
Shredded Coconut: While not traditional, a little added shredded coconut will add more coconut flavor and help with the overall texture. We learned this trick from Christina as well and never make ours without it now! You can use sweetened or unsweetened coconut, whichever you have on hand.
Raisins: Yup, raisins! Don’t run away, these are optional! When we first heard about soaking the raisins in rum to add to coquito, we weren’t sure how we felt about it. But after our first glass, we realized how much we love finding those little rum soaked raisins at the bottom of our glass. They are almost like an after cocktail snack! If you don’t like raisins, you won’t hurt anyones feelings by leaving them out, but if you do enjoy rum raisins, give it a try!
Want to make your coquito thinner? In the blending step, skip the optional shredded coconut and add a little extra evaporated milk. You can also add less of the thick coconut cream from the top of the coconut milk, or leave it out altogether.
Want to make it thicker? As your coquito chills in the fridge, it will thicken. If you have already let it chill in the fridge and it is still too thin that usually means the coconut milk you used was one without the thick coconut cream on top. The best way to fix this is to buy a can of coconut cream (not coconut milk) and only add the thick cream from the top (not the water below) to a blender with the coquito. Puree and then return to the fridge to chill again.
Nutrition
Serving: 1 serving, Calories: 671kcal, Carbohydrates: 81g, Protein: 6g, Fat: 26g, Saturated Fat: 22g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Cholesterol: 21mg, Sodium: 125mg, Potassium: 468mg, Fiber: 3g, Sugar: 66g, Vitamin A: 169IU, Vitamin C: 3mg, Calcium: 201mg, Iron: 2mg
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More Festive Holiday Drinks To Try
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I’m not a huge fan of eggnog but have guests that are. This was sooo much better than eggnog in my opinion and everyone loved it. Without rum it was a bit too sweet for me, but extra evaporated milk helped with that. Thanks for a yummy recipe!!!
Do I add the whole can of cream of coconut?
Yes!
Looking forward to making this recipe! I am wondering if anyone used a plastic pitcher for soaking the cinnamon sticks and raisins. Does it have to be a glass container?
You can use plastic! Any container that seals (or you can cover with foil) is great!
In the first step when you allow it to marinate I placed it in the fridge by habit that won’t alter the drink in anyway when I finish making it right?
No it won’t hurt the rum/raisins to be refrigerated!
What should I do if I added to much star anise to my coquito
Hi! This recipe does not use star anise, so I assume you used another recipe? Once an ingredient is added, especially something strong like star anise, it is impossible to remove. You could add more other ingredients to try to balance it, but you can not take it out.
Can you provide the measurements or at least somewhere to start for the recipe?
Hi Dimitry! The recipe is posted in full at the bottom of the post. You can scroll through the post to the bottom or hit the “Jump To The Recipe” button at the top of the post. (The recipe is located right above the comments.) Hope this helps!
When you let it sit, is it on the counter or in the fridge? I was also wondering what kind of container you used? TIA!
Once the coquito is prepared, always store it in the fridge! You can use any kind of jar with a lid! A pitcher with a lid usually works well. Some people will also reuse orange juice cartons, etc.
Not when it’s prepared. She means when you let the cinnamon sticks and raisins marinate in the rum- is it on the counter or in the fridge?
Hi Michelle, I do it on the counter, but it can be done in the fridge too. It doesn’t matter either way!
4 oz evaporated milk or the entire 14 oz can?
Hi RL, just 4 oz!
Omg here we go with the raisins!? No no no. Not coquito reserve that for rum raisins ice cream but no matter what not in any island drinks like coquito or ponche none of them we don’t do that.
Yes! I was just saying that I ain’t ever heard of anyone putting raisins in coquito and my tía makes her own. Other than that the recipe looks good
I left out the raisin part and it’s still fantastic! Yum!! Thank you so much for sharing!!
Hi! I made this and it’s delicious! The only trouble I’m having is after chilling the coconut fat formed a firm later at the top of the jar. Should this shake up? Or do i need to re blend it?
You should be able to shake it up! If it doesn’t, you can reblend it, but we have always been able to shake it back together before serving!
How mych rum do you add?
1.5 cups, so 12 oz rum.
Do you use sweetened shredded coconut or unsweetened?
You can use either, it’s a small amount and the little extra sugar doesn’t change the taste much either way!
Do you take the cinnamon sticks out of the rum after marinating, or leave them in?
I leave them in! You can take them out, it works either way. Just make sure you don’t blend them in the blender when you blend everything else!
I made this, it came out perfect. Added Nutella for the nephews. Then I made a Vegan version for my neighbor by making the condensed milk out of coconut milk & maple syrup, and the evaporated milk out of macadamia nut milk…cooked on medium heat until reduced in half, then added it to the mixture. It worked great!
YUM!!
I made this with Goslings dark rum (gasp! horror!) and it was amazing.
I made this exactly as directed and we loved it. The raisins are different from previous recipes and it was a great ingredient. My husband and I fought over them at the end 🙂 Thank you!
Hi! How much does this recipe make? Want to make a few bottles or maybe 16oz mason jars for my kids’ teachers so would like to before hand to prep accordingly. Thanks!
Hi Michelle! It makes approximately 56oz!
How do you rim the glass with the coconut flakes?
I just rimmed the glass with a little corn syrup and then dipped the rim in shredded coconut!
Hi There! Just made and it tastes amazing (thanks for the recipe) mine came out a tad too thick for my liking. What is best way to thin it out just a bit without compromising the flavor?
Hey James! You can always add a little more evaporated milk or rum to thin it out!