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Coquito – Puerto Rican Coconut Holiday Drink

Coquito, sometimes called Puerto Rican eggnog, is a delicious and creamy Puerto Rican coconut holiday drink mixed with alcohol and spices.  This recipe is based on my husband’s family’s recipe that they make every holiday season. 

This recipe is strong, so I suggest serving it in small glasses (think the size of a shot glass).  This is typically a drink that you sip as an after dinner dessert drink, although I have been guilty of enjoying it throughout an entire holiday party. 

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Ingredients for Coquito

Equipment

Making Coquito

Place all ingredients in a blender and mix to combine.  It is literally that simple. 

If the drink is too thick, you can add up to an additional ¼ cup (57g) of coconut milk to thin it out.  Keep in mind the drink will thicken slightly in the fridge as it cools. 

Serving Coquito

This drink is best served cold.  If you are serving it immediately after making it, add 1-2 ice cubes to the cup. 

I also tend to serve it in small cups (e.g., a shot glass or small drinking cup) since the drink is pretty strong.  Coquito is intended to be sipped as an after-dinner dessert drink.  For those of you who know me, I tend to like sweet drinks that hide the flavor of alcohol.  While this coquito recipe contains a fair bit of alcohol, the sweetness and richness of the ingredients tempers the alcohol flavor and it’s really a joy to drink. 

Some people like to grate a small amount of nutmeg over the top or to rim the glass with toasted coconut.  I personally don’t use these options because I only like a hint of nutmeg in my food and I dislike the texture of coconut, but you can absolutely add them for a garnish. 

Storing Coquito

Pour the coquito into a pitcher or an airtight container.  We like to use an old bottle of Bacardi that we took the plastic top out of.  If you use a bottle with a small opening, I advise using a funnel to make the transfer easier between the blender and the bottle. 

Store the bottle in the fridge for up to 4 months.  Make sure to shake the mixture before drinking because the spices tend to sink to the bottom. 

Non-Alcoholic Coquito

If you are looking for a virgin coquito recipe, you can absolutely make this recipe but replace the rum and brandy with an equal amount of coconut milk.  It will still be rich and delicious. 

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Coquito – Puerto Rican Coconut Holiday Drink

Prep Time5 minutes
Servings: 1.75 liters

Equipment

  • Digital scale (or liquid measuring cups and measuring spoons)
  • Blender
  • Can opener
  • Pitcher
  • Funnel (optional)

Ingredients

  • 1 can (12 oz, 354mL) evaporated milk
  • 1 can (14 oz, 396mL) sweetened condensed milk
  • 1 can (15 oz, 425g) cream of coconut
  • ¼ cup (57g) coconut milk
  • cup (237g) Rum (I typically use Bacardi Superior)
  • ½ cup (118g) Brandy (I typically use Cognac)
  • 2 tsp (2.76g) ground cinnamon
  • ¼ tsp (0.5g) ground nutmeg

Instructions

Making Coquito

  • Place all ingredients in a blender and mix to combine. It is literally that simple.
  • If the drink is too thick, you can add up to an additional ¼ cup (57g) of coconut milk to thin it out. Keep in mind the drink will thicken slightly in the fridge as it cools.

Serving Coquito

  • This drink is best served cold. If you are serving it immediately after making it, add 1-2 ice cubes to the cup.
  • I also tend to serve it in small cups (e.g., a shot glass or small drinking cup) since the drink is pretty strong. Coquito is intended to be sipped as an after-dinner dessert drink. While this coquito recipe contains a fair bit of alcohol, the sweetness and richness of the ingredients tempers the alcohol flavor and it’s really a joy to drink.
  • Some people like to grate a small amount of nutmeg over the top or to rim the glass with toasted coconut. I personally don’t use these options because I only like a hint of nutmeg in my food and I dislike the texture of coconut, but you can absolutely add them for a garnish.

Storing Coquito

  • Pour the coquito into a pitcher or an airtight container. We like to use an old bottle of Bacardi that we took the plastic top out of. If you use a bottle with a small opening, I advise using a funnel to make the transfer easier between the blender and the bottle.
  • Store the bottle in the fridge for up to 4 months. Make sure to shake the mixture before drinking because the spices tend to sink to the bottom.

Non-Alcoholic Coquito

  • If you are looking for a virgin coquito recipe, you can absolutely make this recipe but replace the rum and brandy with an equal amount of coconut milk. It will still be rich and delicious.

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