Coquito is a creamy Puerto Rican holiday cocktail made with coconut, rum, cinnamon, nutmeg, and more. This easy family recipe has been passed down through the generations. It’s so good you won’t want to share!
Want to save this recipe?
What Is Coquito?
Coquito means “little coconut” in Spanish. It’s a Puerto Rican cocktail that is made of coconut milk and rum, plus a few warming spices like cinnamon and nutmeg. It is thick and creamy with tons of coconut flavor. A Coquito is served chilled and is popular during the holidays. People start making it for Thanksgiving, then serve it throughout the holiday season until Three Kings Day in January.
Watch How To Make It
Want to see how to make a coquito from start to finish? Here’s a step-by-step video:
Eggnog vs. Coquito
While often compared to American Eggnog, there are quite a few differences:
- Flavor. The biggest difference is that a coquito is coconut flavored. Coquito is made with a combination of rum, creamy coconut milk, sweetened condensed milk, and warm spices.
- Usually, no eggs. Occasionally coquito is made with eggs, but most recipes – like this one – are made without eggs. Eggnog, as its name implies, is made using eggs along with milk or heavy cream.
- Kind of liquor. A Coquito can use rum, but more often is made with brandy, bourbon, or whiskey. Eggnog is traditionally made with rum or bourbon. So in this sense, a Coquito is more flexible in terms of what kind of alcohol you can use.
A Puerto Rican Family Recipe
Growing up in Puerto Rico, it never felt like the holidays until a batch of Coquito was in the fridge! This recipe is from our friend Christina’s dad in Puerto Rico. You can see some of his original recipe cards above. The recipe has evolved over time, which makes sense because everyone makes coquito differently. We have tried coquito made with spiced tea bags, with eggs, and without eggs. My cousin even makes his with melted ice cream! There is no right or wrong way, just follow your tastebuds. To us, this version really is the BEST.
Coquito Ingredients
Here’s a quick look at what you’ll need to make this coquito recipe. For the full ingredient amounts, scroll to the printable recipe card at the bottom of this post.
- 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
- Cream of Coconut: Cream of coconut is sold under a few different names. Goya makes one, but we prefer Coco Lopez.
- 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.
- Vanilla Extract
- Shredded Coconut: While not traditional, a little shredded coconut adds more coconut flavor. You can use sweetened or unsweetened coconut.
Add Some Rum Soaked Raisins
These are optional but they are so delicious. 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. They are like an after-cocktail snack!
Can I Make a Non-Alcoholic Coquito?
Absolutely! You can completely skip the rum and it will still be delicious. We do this every year so our kiddos can also enjoy some with us!
How To Make Coquito
Are you ready to see how to make Coquito? Let’s get started:
- Flavor your rum with cinnamon (do this in advance). To start, 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 is optional but 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. So you’ll add the coconut milk, sweetened condensed milk, evaporated milk, cream of coconut, vanilla extract, shredded coconut (optional), ground cinnamon, and nutmeg.
- Add the rum. Once everything is pureed, pour the coconut milk mixture into the bottle with the rum (and optional rum raisins) and shake well to combine.
- Chill. Chill the coquito for at least 4 hours before serving. This will help to thicken the coquito, but will also help the flavors meld together.
- Serve! Pour your chilled coquito into cocktail glasses. You can add a coconut rim before pouring your coquito if you like. Sprinkle some extra ground cinnamon or nutmeg on top, then start sipping.
Tips for Success
- 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.
- 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!
Variation Ideas
If you have visited Puerto Rico in the last decade, you will have noticed a renaissance of Coquito. There are so many flavors! Here’s how to make three of my favorites:
- 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.
Serving Suggestions
Everything goes with a glass of this coco-nutty goodness! For the holidays, I highly recommend Pernil and a big batch of Arroz con Gandules. Maduros, Tostones, and Ensalada de Coditos make great holiday sides. Some desserts, like this easy Tres Leches Cake or a festive Roscón de Reyes, are also great ideas.
Can I Make This Ahead?
Absolutely! Coquito is best when you give it time to rest and allow the flavors to blend in the fridge, which is why we recommend letting it chill for at least 4 hours before you are going to serve it. You can certainly make it a few days or even a few weeks in advance though. (More on how long it will last below.)
How Long Does Coquito Last?
It depends! If made without eggs, Coquito can last up to 6 weeks in the fridge. 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.
Can I Freeze Coquito?
I don’t recommend it. The rum will prevent it from freezing solid and when it thaws the texture and flavor will be different.
Coquito Recipe
Ingredients
- 1 ½ cups rum
- 2 cinnamon sticks
- 4 oz raisins, optional
- 1 (14 oz) can 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
- 4 tablespoons shredded coconut, optional
Want to save this recipe?
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 sit for at least 1 hour, or up to a week. (This will add an extra depth of flavor to your coquito.)
- 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 before serving to allow flavors to meld and coquito to thicken. (The coconut cream will thicken as it chills.)
- Store in airtight container in refrigerator for up 6 weeks. Shake vigorously each time before serving!
Video
Notes
Nutrition
Categories:
More Festive Holiday Drinks
- Peppermint White Hot Chocolate
- Apple Cider Cocktail
- Instant Pot Pumpkin Apple Cider
- Red Velvet Hot Chocolate
Post may contain affiliate links. Read my disclosure policy.
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.
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!