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!
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.)
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.
To start, you’ll need coconut milk, cream of coconut, evaporated milk and sweetened condensed 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!
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!
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.
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
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!
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 firstname.lastname@example.org or leave a comment below.
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:
- Puerto Rican Beans (Habichuelas Guisadas) <–the most popular recipe!
- Puerto Rican Rice (Arroz con Gandules)
- Pernil (Roast Pork Shoulder)
- Flan de Queso (Cream Cheese Flan)
SAVE THIS PIN FOR LATER!
- 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
If you read this whole post, gracias!!
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