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
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 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