Coquito is Puerto Rico’s creamy coconut holiday drink, warmly spiced with cinnamon and nutmeg and often enriched with rum.
Everything blends together in minutes, then a long chill lets the coconut, vanilla, and spices round into a smooth drink.
Shake or stir the bottle well before serving because the coconut cream naturally settles as it chills.
Serving Suggestions
Serve cold in small glasses with grated nutmeg, cinnamon, and toasted coconut around the rim.
Recipe Notes
Keep coquito refrigerated for up to one week. Do not freeze, as the dairy and coconut can separate.
Puerto Rican Coquito
A creamy Puerto Rican coconut rum drink with cinnamon, nutmeg, vanilla, evaporated milk, and condensed milk.
Equipment
- Blender
- Large pitcher
- Funnel
- Small glasses
Ingredients
Coquito
- 1 can full-fat coconut milk 13.5-ounce can
- 1 can coconut cream 15-ounce can
- 1 can evaporated milk 12-ounce can
- 1 can sweetened condensed milk 14-ounce can
- 1 1/2 cups white rum adjust to taste
- 2 sticks cinnamon plus more for serving
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/8 tsp fine salt
- 6 pieces cinnamon sticks for serving if desired
Instructions
Blend:
- Add the coconut milk, coconut cream, evaporated milk, condensed milk, rum, vanilla, nutmeg, and salt to a blender.
- Blend until completely smooth, then pour into a pitcher or clean bottles.
Chill:
- Add the cinnamon sticks, cover, and refrigerate for at least two hours so the flavors meld.
Serve:
- Shake or stir well. Pour into small chilled glasses and garnish with grated nutmeg or a cinnamon stick.
Notes
- Use less rum for a softer drink or omit it for a non-alcoholic coconut punch.
- Serve in small portions because coquito is rich.
Nutrition
Calories: 360kcalCarbohydrates: 37gProtein: 5gFat: 16gSaturated Fat: 14gCholesterol: 20mgSodium: 115mgFiber: 1gSugar: 34g