Coquito Boricua (Puerto Rican coquito) is a creamy, coconut-based alcoholic beverage traditionally served during the holidays and often called "Puerto Rican eggnog" because of its similar consistency, though it does not contain eggs.
It is made with a blend of coconut milk, cream of coconut, and condensed milk, combined with rum and warming spices like cinnamon and nutmeg.
This coquito cocktail recipe is the ultimate holiday drink-rich, creamy, and full of authentic Caribbean flavor.
Made with coconut cream, coconut milk, condensed milk, and rum, it's smooth, festive, and easy to customize. You can also make it alcohol-free for the whole family to enjoy.
Much like traditional eggnog, this Puerto Rican Coquito is served during Christmas as an aperitif, after-dinner drink, or homemade gift to share with loved ones.
How to Make Coquito Boricua
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 it 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.
Watch Recipe Video
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Recipe
Coquito Boricua
Equipment
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
- 1¼ cups 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.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
