Looking for a delicious Fall-inspired cocktail recipe? End your search here! This Pumpkin Coquito is extra creamy and filled with the flavors of Fall. I know it’s not the traditional coquito flavor, but just wait until you try it!
If you like this recipe, you will also love my now famous Classic Coquito recipe! It’s quickly becoming everyone’s favorite coquito recipe!
This Pumpkin Coquito is a Perfect Fall Cocktail!
Pumpkin Coquito is THE cocktail to welcome in Fall with. Like my original Coquito recipe, this famous Puerto Rican drink contains rum, cinnamon, and overall creamy coconut-based goodness.
This time, though, I added pumpkin puree for a new (and maybe even improved) seasonal version. The rich pumpkin blends perfectly with the warm, homey cinnamon flavor.
If you’re also a fan of eggnog, you will absolutely fall in love with this Coquito, like I did the first time I had it all those years ago at my first Puerto Rican Christmas. Coquito is sometimes called Puerto Rican Eggnog, but I personally think it tastes way better than the American version of eggnog!
What is a Coquito?
Coquito, or “little coconut,” is essentially a sweet and creamy rum drink mixed with cream of coconut, coconut milk and a heavy dose of cinnamon. It’s a big staple in Puerto Rican culture and a traditional drink that you will see at almost any holiday celebration.
This Puerto Rican holiday drink can easily be influenced with many other flavors, but pumpkin seems fitting for the upcoming month!
Here’s what you’ll need to make this Pumpkin Coquito:
- Dark Rum
- Cinnamon Sticks
- Sweetened Condensed Milk: to create the creamy consistency!
- Coco Lopez: aka cream of coconut (this is not the same thing as coconut cream or coconut milk!)
- Coconut Milk
- Pumpkin Puree
- Evaporated Milk
- Spices: Ground Cinnamon, Nutmeg and Cloves
- Vanilla Extract
- Shredded Coconut: this is optional but offers additional flavor and a little added thickness to your coquito.
Pumpkin Puree: you want to make sure you purchase pure pumpkin puree, not pumpkin pie filling. Pumpkin puree is made with 100% pumpkin and the back of the can should show the ingredients as being pumpkin only.
How to Make Pumpkin Coquito
Mix: In a very large pitcher with a lid (or two large jars with lids – this will make about 70 oz of liquid) add rum and cinnamon sticks.
Soak: Let rum and cinnamon sticks sit for 1 hour or for a couple of days! This is an optional step, but really adds to the overall cinnamon flavor!
Puree: In a blender, puree all the other ingredients. Pour into the bottle and shake well to combine with rum and cinnamon sticks.
Refrigerate: Chill for at least 4 hours and store in an airtight container in the refrigerator for up to 2 weeks. (It never lasts that long at my house!)
Serve: You will need to shake vigorously before pouring.
Tips for the Best Coquito
Here are some tips to make the Best Coquito:
- Shake Before Serving: The drink can separate while it is stored in the fridge, so remember to shake it before serving again.
- Use A Powerful Blender: You want to make sure your coquito is pureed until completely smooth and the shredded coconut is smooth!
- Add Pumpkin Pie Spice: If you’re a big pumpkin fan, this will add more of that rich flavor!
- Cream Of Coconut: This ingredient can be a little confusing if you aren’t used to purchasing it. You want to make sure you are buying Cream of Coconut — not coconut cream. Cream of coconut is also commonly called Coco Lopez (a popular brand that makes it). You will often find it in the drink/cocktail section of a store. It is sweetened with sugar and has flakes of real coconut in it.
How to Store Leftovers
You can store leftover coquito in an air tight container in the fridge for up to two weeks — if it lasts that long!
The drink will separate in the fridge, but that is totally normal! Just give it a vigorous shake, or stir well with a spoon, then serve as usual.
You can also always pour this Pumpkin Coquito into large mason jars and add a gorgeous orange bow on it to make an amazing gift for your friends/neighbors!
This Pumpkin Coquito is absolutely divine and addicting! The smooth flavors of coconut, pumpkin and cinnamon combine to make the perfect Fall treat. I know adding pumpkin makes this a non-traditional coquito, but it’s outrageously delicious for any pumpkin lover!
If you would prefer not to use pumpkin, check out my classic Coquito recipe!
- 1 ½ cups dark rum
- 2 cinnamon sticks
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can Coco Lopez, cream of coconut – not coconut cream
- 1 (13.5 oz) can coconut milk
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- pinch of cloves
- 1 teaspoon vanilla extract
- 4 tablespoons shredded coconut, optional
- In a very large pitcher with a lid (or two large jars with lids – this will make about 70 oz of liquid) add rum and cinnamon sticks. Let sit for 1 hour or for up to 24 hours.
- In a blender, puree all the other ingredients. Pour into the bottle and shake well to combine with rum and cinnamon sticks.
- Chill for at least 4 hours and store in an airtight container in the refrigerator for up to 2 weeks.
- You will need to shake vigorously before pouring as the ingredients can settle.
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