Also known as Puerto Rican eggnog, this vegan coquito is a coconut-flavoured cocktail spiked with rum and infused with all kinds of cozy spices. Enjoy it for the holidays, or make it all year long!
Even if you’re not vegan, you might like this vegan coquito if the idea of drinking raw eggs in a cocktail doesn’t appeal to you! Coquito without eggs is just as rich, thick, and creamy as the original—especially with a few simple plant-based tweaks.
What Is Coquito?
Coquito is a traditional Puerto Rican drink that is enjoyed during the Christmas season. It translates to “little coconut” in English and is often referred to as the island’s version of eggnog. Made with a blend of creamy coconut milk, sweetened condensed milk, egg yolks, spices like cinnamon and nutmeg, and rum, it’s a festive and decadent treat.
Omitting the egg yolks (which some say is the more traditional way of making coquito anyway!) and swapping the condensed dairy milk with coconut milk makes this coquito recipe suitable for vegans.
Why You’ll Love This Vegan Coquito Recipe
- Rich and indulgent. Vegan coquito is creamy and decadent, just like traditional coquito. You won’t miss the eggs or dairy!
- Familiar, cozy flavour. If you’ve had coquito before, this version has all the delicious flavors of the original, including coconut, cinnamon, and rum.
- Simple and customisable. Vegan coquito is easy to make and it can be customised to your taste preferences, which makes it perfect for all your holiday parties!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Coconut condensed milk – The key ingredient in this vegan coquito recipe! It gives the drink its creamy, sweet base. If you can’t find it at your local grocery store, you can buy it online.
- Cream of coconut – Also known as coco lopez, this adds even more coconut flavor and creaminess to the coquito. It can usually be found in the international foods section of most grocery stores.
- Unsweetened coconut milk – Use full-fat coconut milk for maximum richness.
- White rum or spiced rum – To spike our coquito!
- Non-dairy milk – Use your favorite non-dairy milk, whether it’s almond, soy, or something else.
- Vanilla extract – For a hint of warmth and sweetness. If you use a vanilla flavoured non-dairy milk, you can use less vanilla extract or skip it.
- Cinnamon and nutmeg – These spices add cozy flavour.
- Cinnamon sticks and toasted shredded coconut – For garnishing.
What Is the Difference Between White Rum and Spiced Rum?
White rum is a clear, unaged spirit made from sugar cane juice or molasses. It has a light, clean flavor and pairs well with fruity or citrus flavors. Spiced rum, on the other hand, is infused with spices like cinnamon, nutmeg, and cloves, which gives it a warmer flavor profile. Either option will work in this vegan coquito recipe.
How to Make Vegan Coquito
- Combine. Blend of the ingredients in a blender until smooth.
- Infuse. Pour the mixture into a glass bottle with one or two cinnamon sticks; leave some head room for shaking the bottle later. Seal and chill overnight, or up to 2 weeks.
- Serve. Remove the bottle from the refrigerator. Shake vigourously, then serve with toasted coconut and a cinnamon stick.
To Make a Toasted Coconut Rim:
- Toast the coconut. Spread sweetened shredded coconut on a baking sheet lined with aluminum foil. Bake at 350ºF for about 7 minutes, once or twice during the baking time.
- Cool. Remove the pan from oven and allow the coconut to cool until it is comfortable to handle.
- Crush. Use your fingers to crush the coconut into pieces, then transfer it to a shallow plate.
- Rim the glass. Brush the edge of your glass with brown rice syrup or maple syrup, then dip the rim in the toasted coconut.
Tips and Variations
- Adjust the consistency and strength. Once you pour the vegan coquito, you can add more non-dairy milk for a thinner consistency or add more rum to make it stronger. You can also adjust the spices if you’d like!
- Make it kid-friendly. For a non-alcoholic version of coquito, omit the rum and add in some extra non-dairy milk or coconut milk.
- Try chocolate vegan coquito. Add cocoa powder to make chocolate coquito for a simple twist on the classic!
Serving Suggestions
Pair this vegan coquito with traditional Puerto Rican dishes like arroz con gandules, or serve it as part of your holiday celebration with treats like pumpkin pie cheesecake bars, bon bons, and vegan chocolate chess pie.
How to Store Leftovers
Store this vegan coquito an airtight container in the refrigerator for up to 2 weeks. Shake the bottle before serving.
Can I Freeze This Recipe?
You can freeze this vegan coquito recipe for up to 3 months. Thaw in the refrigerator before serving and give it a good shake before enjoying!
More Drinks for a Party
- Sorrel Drink
- Sherbet Punch
- Hot Toddy Apple Cider
- Classic Homemade Lemonade Recipe
- Jamaican Rum Punch Recipe
Vegan Coquito
Ingredients
- 1 can coconut condensed milk 11.25 ounce / 320 grams
- 1 can cream of coconut (coco lopez) 15 ounces/ 425 grams
- 1 can unsweetened coconut milk 13.5 ounces / 400 ml
- 1 cup white rum or spiced rum 240 ml
- 1/2 cup non-dairy milk 120 ml
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Cinnamon sticks & Toasted shredded coconut for garnish
Instructions
- Combine all of the ingredients in a blender. Blend until smooth.
- Pour the mixture into a glass bottle. Leave some head room for shaking the bottle later. Drop 1-2 cinnamon sticks in the bottle. Seal and chill overnight (or up to 2 weeks).
- Remove from the refrigerator. It will be very thick and almost appear solid. Shake vigorously. Garnish with toasted coconut and a cinnamon stick.
Notes
- Spread sweetened shredded coconut on a baking sheet lined with aluminum foil. Bake at 350ºF for about 7 minutes, stirring every couple of minutes.
- Remove from oven and allow to cool until it is comfortable to handle.
- Use your fingers to crush the coconut into pieces.
- Spread on a shallow plate.
- Brush the edge of your glass with brown rice syrup or maple syrup.
- Dip the glass rim in the toasted coconut.