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Coquito is a rich and creamy Puerto Rican holiday drink made with coconut milk, cream of coconut, warm cinnamon, and rum. It’s incredibly easy to make! Just blend everything together and chill until cold. If you love creamy drinks, this is one you’ll want to make all holiday season long!

Love coquito? Check out this chocolate coquito and coquito cake!

This recipe comes from my Puerto Rican aunt Miriam, who has been making coquito for our family for years. It’s one of those recipes that always makes an appearance around the holidays, and for me, it wouldn’t feel like Christmas without it.

What Is Coquito?

Coquito is a traditional Puerto Rican holiday drink that’s similar to eggnog but has a delicious coconut flavor. It’s typically made with a combination of coconut milk, cream of coconut, condensed milk, evaporated milk, rum, and warm spices.

Unlike traditional eggnog, my version doesn’t contain eggs, so there’s no cooking required. Simply blend everything together, refrigerate, and enjoy!

Ingredient Notes

See the recipe card below for ingredient quantities and complete instructions.

• Coconut milk: Gives the coquito its delicious coconut flavor and creamy consistency. I recommend using full-fat canned coconut milk.
• Cream of coconut: Adds sweetness and enhances the coconut flavor. Make sure to use sweetened cream of coconut, not unsweetened coconut cream.
• Sweetened condensed milk: Adds sweetness and gives the coquito its rich, velvety texture.
• Evaporated milk: Balances the sweetness and helps create a smooth, creamy consistency.
• Rum: White rum works beautifully, but you can use your favorite rum.
• Vanilla extract: Adds a subtle sweetness and enhances the overall flavor.
• Ground cinnamon: Adds flavor and gives the coquito its classic holiday flavor.

Tips For The Ultimate Coquito  

• Adjust the alcohol content – I usually add a cup and a half of Bacardi to start with and then adjust based on taste. I suggest you do the same. Everyone likes it at different levels. I know some who add the entire bottle, while some like it to be a lighter taste.
• Add more spices – If you want to go beyond cinnamon, you can add other spices as well. Some great ones are nutmeg, ginger, allspice, etc.
• Garnish ideas – You can add a cinnamon stick to the glass, add a sprinkle of nutmeg or cinnamon, or you could add a dollop of whipped cream even. Honestly, I just drink mine plain because there’s no time to garnish when you’re craving it.
• Add rum-soaked raisins – These aren’t normally a traditional addition, but I have found that they are a delicious addition nonetheless. Soak raisins in some of the rum for a couple of hours before serving. Drop some in the bottom of the glass and pour the coquito over the top.
• Shake well before serving – The ingredients can naturally separate as they sit in the refrigerator, so give your coquito a good shake before pouring.

FAQs

Can I make coquito without alcohol?

Absolutely! Simply omit the rum for a delicious nonalcoholic version. It’s just as creamy and flavorful and perfect for guests who prefer not to drink alcohol.

Can I make coquito ahead of time?

Yes! In fact, I highly recommend it. Preparing coquito the night before allows the flavors to develop, and it tastes even better when served nice and cold.

Why is my coquito so thick?

Coquito naturally thickens as it sits in the refrigerator, especially when made with full-fat coconut milk and cream of coconut. If it’s too thick for your liking, simply stir in a splash of evaporated milk until it reaches your desired consistency.

Do you need eggs to make coquito?

No! While some traditional Puerto Rican families prepare coquito with eggs, plenty of recipes, including mine, don’t require them. This version is incredibly easy because there’s no cooking involved.

Can I use coconut cream instead of cream of coconut?

I don’t recommend it. Coconut cream is typically unsweetened, while cream of coconut contains added sugar. Substituting one for the other will significantly change the sweetness and overall flavor.

Storage

• Fridge – Store in a sealed container or pitcher for up to 4 days.
• I don’t recommend freezing coquito because freezing and thawing can affect its creamy texture and flavor.

If you love Puerto Rican recipes then you will love this pernil. This arroz con gandules is another Puerto Rican classic. You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.