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Coquito Recipe

Want to know how to make coquito? Try this thick and creamy coquito recipe with lots of coconut and rum! Lightly spiced with cinnamon and nutmeg, this coquito will warm you right through. The holidays aren’t complete without this Puerto Rican coquito drink!

Learn how to make coquito with this Puerto Rican coquito recipe!

Coquito Recipe

I have so many recipes I want to share and this coquito recipe has been on my list for a long time!

I knew I had to get it out before the holidays hit, so here it is!

For those that aren’t familiar with coquito, it’s a Puerto Rican coconut rum cocktail.

It’s especially popular around the holidays.

It’s thick and creamy, spiced with cinnamon and oh so delicioso!

It’s also known as “Puerto Rican eggnog” although my version does not have eggs in it. (More on that later.)

Coquito recipe: how to make Puerto Rican coquito with coconut milk and rum!

Many cultures have some type of creamy Christmas drink — boiled custard in the south (USA), rompope in Mexico, ponche crema in Venezuela and the list goes on.

The Puerto Rican coquito is special because it uses coconut milk. Coquito means little coconut.

There are so many ways to make coquito! I think every person must have their own special way.

I love the personal touches we all add or how we carry on tradition.

This here is a basic coquito recipe. It’s fantastic, but please feel free to use this as a starting point for your own tastes!

I’ve noted different variations below and the final recipe is at the end.

COQUITO INGREDIENTS

To start, you’ll need coconut milk, cream of coconut, evaporated milk and sweetened condensed milk.

Coquito recipe ingredients for Puerto Rican coquito: rum, evaporated milk, coconut milk, cream of coconut, sweetened condensed milk

COCONUT MILK

Originally coquito is made with fresh coconut milk squeezed from grated coconut.

Kudos to la gente who still do that! For the rest of us, canned coconut milk is what we use.

CREAM OF COCONUT

Cream of coconut adds lots of coconut flavor, plus it’s thick and sweet.

It’s the main ingredient in Piña Coladas and you might know it by the popular brand name Coco Lopez.

I’m not a huge fan of this ingredient since it tastes like candy to me. 😂

However, most people like coquito with the cream of coconut and I aim to please so I always include it.

For myself, I prefer to use an extra can of coconut milk instead of the cream of coconut.

Or, you could skip the coconut milk and just use 1 or 2 cans of cream of coconut!

Are you beginning to see how many different ways there are on how to make coquito?

Have fun and experiment!

Get all the tips to make easy, traditional Puerto Rican coquito (no eggs, non alcoholic option coquito recipe) #drinks #cocktails

CANNED MILK

Sweetened condensed milk – this stuff is so good! It adds sweetness and thickens the coquito.

If you want to reduce the amount to half a can, it will still be sweet enough with the cream of coconut.

Evaporated milk – does anyone make their coquito recipe without this?

I think it’s needed to balance all the other ingredients without diluting the creaminess.

Mix the ingredients very well in a blender. Coconut milk and cream of coconut separate and solidify so it needs to be blended well!

RUM

I stir the rum into the mix lastly after the other ingredients have been blended. (See other ingredients below).

Part of the reason I add it last is that my blender just isn’t big enough (you might need to work in batches).

And the other reason is so that I can set some aside without alcohol for my pregnant friends and kids to drink.

I start off with 1 1/2 cups which equals 1 shot per 1 cup serving.

Coquito recipe with lots of coconut flavor and rum! Learn how to make coquito for the holidays!

WHAT KIND OF RUM SHOULD YOU USE IN COQUITO?

Puerto Rican rum of course!!!

Don Q is the most popular brand in Puerto Rico.

We’re currently stationed in Japan and can’t get that, so I went with Bacardi which is available just about everywhere (and made in Puerto Rico).

Whether you prefer white or dark is up to you. 🙂

OTHER COQUITO INGREDIENTS

  • Cinnamon
  • Nutmeg
  • Vanilla

These ingredients are more “to taste.”

I like my coquito recipe with cinnamon and nutmeg, but not too much.

And I’m a stickler about grating my own nutmeg! I never cared for nutmeg until I had it fresh.

If you like all the spices of Fall or spiced rum, go for it!

Just start slowly since you can always add more!


I typically don’t add vanilla for some reason, but when I do I always use pure Mexican vanilla. It’s the best hands down.

My favorite brand is Gaya brand (not Goya) from Mexico if you can get it. I also like Nielsen-Massey vanilla and they’re from my hometown Waukegan, IL!

If you have any other ingredients you like to include, please share them with us in the comments below!

Classic Puerto Rican coquito recipe with lots of coconut flavor and rum for the holidays!

ARE THERE EGGS IN COQUITO?

In all my classic Puerto Rican cookbooks, yes eggs are used in coquito.

But some people argue it is most definitely NOT coquito if eggs are used.

Maybe raw eggs fell out of use due to salmonella awareness.

I’m not sure, but personally I do not use eggs in coquito even though I have no problem with raw eggs.

(Try my pumpkin eggnog with eggs! It tastes better than any pumpkin milkshake or pumpkin spice latte you’ll ever have!)

The reason I don’t use eggs in coquito is because they add richness and thicken it up.

It’s already perfectly thick and creamy without!

But if you’d like to know how to safely cook them for coquito send me an email at kitchengidget@gmail.com or leave a comment below.

Coquito recipe: bottling homemade coquito

BOTTLING COQUITO PUERTORRIQUEñO

Save some bottles from earlier in the year to reuse. I prefer glass.

Or you can buy bottles from Amazon. I was also able to get some cute ones from the dollar store.

Last but not least, chill the coquito thoroughly and serve ice cold. The flavors get better if it chills overnight!

Shake well before serving since some of the coconut cream may rise to the top again.

Check out my other classic Puerto Rican Recipes:

SAVE THIS PIN FOR LATER!

How to make bottles of authentic Puerto Rican Coquito with no eggs! Coquito Recipe (receta) | #cocktails #drinks

Learn how to make coquito with this Puerto Rican coquito recipe!

Coquito Recipe

Yield: 8
Prep Time: 10 minutes
Total Time: 10 minutes

Thick and creamy coquito recipe with lots of coconut and rum! Lightly spiced with cinnamon and nutmeg, this coquito will warm you right through. The holidays aren't complete without this Puerto Rican coquito drink!

Ingredients

  • 1 can (15 oz) coconut milk
  • 1 can (15 oz) cream of coconut
  • 1 can (14 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 teaspoon ground cinnamon (or more to taste)
  • 1/4 teaspoon freshly ground nutmeg
  • 1 1/2 cups of rum

Instructions

  • In a blender mix the coconut milk, cream of coconut, evaporated milk, sweetened condensed milk, cinnamon and nutmeg.
  • Blend on high speed until well combined and no lumps remain, about 1-2 minutes.
  • Stir in rum (or blend with other ingredients if blender is large enough). Pour into bottles and seal.
  • Refrigerate until thoroughly chilled, at least 2 hours.
  • Before serving, shake bottle to re-blend if necessary. Serve cold.
  • Did you make this recipe?

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    DAMON

    Friday 13th of November 2020

    HI REBEKAH, I USE THE SAME INGREDIENTS IN MY COQUITO, EXCEPT I USE 151 RUM AND ALSO ZACKARIAH HARRIS EGGNOG THAT I BUY IN THE LIQUOR STORE. IT IS 30 PROOF AND ADDS AN EXTRA KICK AND FLAVOR.

    marlayne izzi

    Sunday 5th of January 2020

    I was always taught to boil cinnamon and ginger and to soak the raisins in 94 proof rum

    Rebekah

    Sunday 5th of January 2020

    I do that for arroz con dulce. I've never put raisins in my coquito though!

    Sissi

    Monday 30th of December 2019

    Hello. Thanks for this. I have a question.... why did my coquito solidify?! At least the top part did

    Rebekah

    Monday 30th of December 2019

    It's completely normal! Even if you blend really well the coconut cream/fat starts to separate when it's cold. Just give it a shake and you're good to go :-)

    Maria

    Wednesday 18th of December 2019

    Wow! This was absolutely delicious I’ve made three batches so far and they are all gone. I’m going for a 10 hour drive to visit relatives and was wondering if this will stay good without refrigeration for 10 hours, otherwise I will make it when I arrive at my destination. Thank you in advance.

    Rebekah

    Wednesday 18th of December 2019

    Thanks Maria! 10 hours is a long time so I think I would pack it in a cooler or make it when I get there.

    Omar Martinez

    Wednesday 27th of November 2019

    OK, so I am also in Tokyo, Japan right now and I can't find anything but the Asian versions of coconut milk. Where can I find Goya or Coco Lopez brands here? Or am I out of luck?

    Rebekah

    Wednesday 27th of November 2019

    I'm not 100% sure if they carry those brands, but I'd check Don Quijote, A-Price or another international grocery store if you have one near you. Kaldi Coffee also carries international ingredients but their stock always changes. I've used Thai coconut milk before and it's good. Haven't tried the Japanese cream of coconut however since I can get Coco Lopez on base. I hope that helps! If all else fails, add lots of rum!