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Coquito Recipe (Puerto Rican Eggnog)

This Coquito Recipe is a rich and creamy coconut drink popular around the Holidays. Originating in Puerto Rico, this coconut and rum drink is enjoyed by many worldwide. 

coquito in a glass with nutmeg sprinkled on top and a cinnamon stick on side

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

I love a good, rich, and creamy drink, and Coquito happens to be one of my favorites. Luckily, my Puerto Rican neighbor showed me how to make it in his kitchen.

Like many elders I get recipes from, he didn’t give me a written recipe. Therefore, I’ve had to figure out the actual written measurements on my own lol. But his recipe is simple, straightforward, and delicious. 

People often refer to coquito as eggnog, but, it does not contain eggs. I’ve heard some coquito recipes have eggs, but I haven’t had those versions. This recipe, without eggs, results in a rich, creamy, coconut-flavored rum punch that comes together in a jiffy.

If you’re a fan of rum punches, try our Vegan Coquito recipe or this Jamaican Rum Punch.

Ingredients for Coquito

  • Milks – Evaporated milk and Condensed milk. 
  • Cream of Coconut – a cream made from the meat of coconut and sugar. I use the Coco Lopez brand. 
  • Spices – cinnamon, nutmeg, vanilla extract.
  • Rum – I use white Puerto Rican Rum, specifically Don Q Cristal.
ingredients to make coquito on a kitchen island

Tools Needed

  • A blender
  • A glass jar for storage
  • Funnel

How to make Coquito

Add the sweetened condensed milk, evaporated milk, cream of coconut, vanilla extract, ground cinnamon, nutmeg, and white rum in a large blender. Blend everything together at medium speed until the mixture is smooth and evenly combined, about 1-2 minutes.

Transfer the mixture from the blender into a large pitcher or bottle. Refrigerate it for at least 2 hours, but overnight is best.

coquito being poured into funnel into glass jar

Once chilled, give the Coquito a good stir or shake. Serve it in small glasses or cups. Garnish each serving with a sprinkle of ground nutmeg and a cinnamon stick. Serve and enjoy.

coquito in a glass cup

How to Store

  • Refrigerator – Store Coquito in the fridge. Because of the addition of rum and sugars, it can last in the fridge for months. 
  • Freezer: You can also store the coquito in a freezer-safe container. It will also last for months in the freezer. 

Variations

  • Use different alcohol – Feel free to modify your alcohol choices. Try adding less rum or even dark rum instead. 
  • Add a bit of chocolate syrup and make a chocolate-flavored coquito. 
  • Non-Alcoholic Coquito: Simply omit the rum for a family-friendly version. You can replace the rum with additional coconut milk or non-dairy milk to maintain the creamy consistency.
  • Vegan Coquito: Use coconut condensed milk and evaporated milk instead of their dairy counterparts. Ensure all other ingredients are vegan-friendly, and use a rum that is certified vegan.

Should I strain Coquito?

Coquito will be a little chunky thanks to the cream of coconut. If you prefer a smooth coquito, strain the mixture before bottling and serving.

Expert Tips

  • Allow the coquito to chill in the fridge before serving for a minimum of 2 hours. Overnight is best to allow the flavors to meld together.
  • Ensure you are adding cream of coconut and not coconut milk. They are not the same. Cream of coconut has added sugar while coconut milk does not.
  • Blend until smooth, at least 1-2 minutes, to allow the ground spices and milk to mix together thoroughly.

I hope you enjoy this coquito recipe as much as we do. If you’re looking for other drink recipes, try these out:

coquito in a glass with nutmeg sprinkled on top and a cinnamon stick on side
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5 from 1 vote

Coquito Recipe

This Coquito Recipe is a rich and creamy coconut drink popular around the Holidays. Originating in Puerto Rico, this coconut and rum drink is enjoyed by many worldwide. 
Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 people
Calories 165kcal

Ingredients

  • 1 14 oz can sweetened condensed milk
  • 1 12 oz can evaporated milk
  • 1 15 oz can cream of coconut (Coco Lopez)
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 3/4 cup White Rum Puerto Rican white Rum preferred
  • Ground Nutmeg and Cinnamon stick for garnish

Instructions

  • Add the sweetened condensed milk, evaporated milk, cream of coconut, vanilla extract, ground cinnamon, nutmeg, and white rum in a large blender. Blend on medium speed until the mixture is smooth and evenly combined, about 1-2 minutes.
  • Transfer the mixture from the blender into a large glass pitcher or bottle. Cover and refrigerate it for at least 2 hours, but overnight is best.
  • Once chilled, give the Coquito a good stir or shake. Serve it in small glasses or cups. Garnish each serving with a sprinkle of ground nutmeg and a cinnamon stick. Serve and enjoy.

Notes

  • Allow the coquito to chill in the fridge before serving for a minimum of 2 hours. Overnight is best to allow the flavors to meld together.
  • Ensure you are adding cream of coconut and not coconut milk. They are not the same. Cream of coconut has added sugar while coconut milk does not.
  • Blend until smooth, at least 1-2 minutes, to allow the ground spices and milk to mix together thoroughly.

Nutrition

Calories: 165kcal | Carbohydrates: 0.4g | Protein: 0.04g | Fat: 0.1g | Saturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 1mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 3mg | Iron: 0.05mg
Recipe Rating