Puerto Rican Coquito is the perfect holiday drink, as there are no strict rules about what can and cannot be added, which makes it much more interesting and versatile.
It is prepared based on coconut cream, coconut milk, condensed milk, and rum, but if you prefer, you can add another liquor or make it without alcohol.
Coquito, much like Eggnog, is traditionally consumed during the holidays as an aperitif, after-dinner drink, or given as a gift and shared among friends and family —although we drink it all year.🤭
How to Make Coquito
Note: The full instructions are provided in the recipe card below.
Place unsweetened coconut milk, evaporated milk, sweetened condensed milk, cream of coconut, vanilla, nutmeg, ground cinnamon, Bacardi, and shredded coconut into the blender and blend until smooth and frothy, about 2 minutes.
Add the cinnamon sticks and whole star anise to a (2) 1 liter pre-sterilized bottle or an airtight container. Then, pour in the coquito mixture and store in the refrigerator for at least 2 to 4 hours or overnight for the best flavor.
When you're ready to serve, shake or stir the eggless coquito to combine, as the mixture may separate slightly as it sits. Pour the mixture into a cordial glass and dust it with nutmeg or cinnamon powder.
If desired, garnish each glass with a cinnamon stick and star anise.
Related Recipes:
📖 Recipe
Easy Coquito
Ingredients
- 1 (13.5 oz) can unsweetened coconut milk such as Coco Lopez or Goya Brand , full fat
- 1 (12 oz) can evaporated milk , full fat
- 1 (14 oz) can sweetened condensed milk or 1 (11.6 oz) sweetened condensed coconut milk
- 1 (15 oz) can sweetened cream of coconut such as Coco Lopez or Goya Brand
- 1 tablespoon pure vanilla extract
- ½ tablespoon freshly grated nutmeg or 1 teaspoon store-bought pre-grated one
- 1 teaspoon ground cinnamon , adjust to taste
- 1 cup Bacardi Black , Golden, or Spiced Rum such as Captain Morgan or other Rum of your choice
- ⅓ cup unsweetened shredded coconut plus for garnish (optional)
- 3 Cinnamon sticks , plus for garnish
- 3 whole Star anise , plus for garnish
Instructions
- Place unsweetened coconut milk, evaporated milk, sweetened condensed milk, cream of coconut, vanilla, nutmeg, ground cinnamon, Bacardi, and shredded coconut into the blender and blend until smooth and frothy, about 2 minutes.
- In a pre-sterilized bottle or an airtight container, add the cinnamon sticks and whole star anise, then pour in the coquito mixture and store in the refrigerator for at least 2 to 4 hours or overnight for best flavor.
- When you're ready to serve, shake or stir the eggless coquito to combine, as the mixture may separate slightly as it sits. Pour in a cordial glass, and dust it with nutmeg or cinnamon powder. Garnish with cinnamon stick and star anise in each glass, if desired.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
