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Authentic Puerto Rican Coquito: Creamy Coconut Rum Drink

A glass of creamy, frothy coquito topped generously with ground cinnamon, sitting in bright sunlight.
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Make this traditional Puerto Rican Coquito, a rich and creamy coconut rum beverage often called Puerto Rican eggnog. This recipe is simple to prepare for your holiday gatherings.

Ingredients

Scale
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1 can (15 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) cream of coconut (like Coco Lopez)
  • 1 1/2 cups white rum (Puerto Rican rum preferred)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

Instructions

  1. Gather all your ingredients. You will need a blender for this recipe.
  2. Pour the coconut milk, sweetened condensed milk, evaporated milk, and cream of coconut into the blender jar.
  3. Add the vanilla extract, ground cinnamon, ground nutmeg, and salt to the blender.
  4. Add the white rum to the mixture. Start with 1 1/2 cups, but you can adjust this amount later based on your preference.
  5. Secure the lid on the blender. Blend on high speed until the mixture is completely smooth and creamy, about 1 to 2 minutes. Stop and scrape down the sides if necessary.
  6. Taste the Coquito. If you prefer a stronger rum flavor, add a small amount more rum and blend briefly.
  7. Pour the finished Coquito into glass bottles or a large pitcher. Seal tightly.
  8. Refrigerate the Coquito for at least 4 hours, or preferably overnight, to allow the flavors to fully meld.
  9. Serve chilled, garnished with a sprinkle of ground cinnamon on top.

Notes

  • For the best flavor, make this Puerto Rican eggnog a day ahead of serving.
  • If you want a thicker texture, use 1 cup of coconut cream instead of 1 cup of the full-fat coconut milk.
  • Store homemade Coquito in the refrigerator for up to two weeks.

Nutrition

Find it online: https://mistyplate.com/easy-10-minute-coquito-recipe/