Coquito bites are made with coconut cookies, rum and are coated in coconut flakes. They taste just like coquito and make the perfect holiday treat! These no-bake coconut rum balls are also great for gifting, so keep this recipe handy during the holiday season!

What is coquito?

Coquito literally translates to “Little Coconut” in Spanish. It is a traditional holiday drink that originated in Puerto Rico. It is served from Thanksgiving through Christmas and sometimes up until Three Kings Day in January. This coconut cocktail is similar to eggnog and is often referred to as “Puerto Rican Eggnog” even though it doesn’t contain eggs.

My coquito recipe is TOP NOTCH! It’s dairy-free and vegan and a must during the holiday season. Thousands of people have requested my coquito recipe after it went viral on social media and have raved about how delicious it is. Check out my viral coquito video here!

Ingredients for coquito bites:

Coquito bites are made with many of the same ingredients used for making coquito. Spices like cinnamon, nutmeg and cloves give these Caribbean coconut rum balls that distinct flavor found in Puerto Rican coquito. DELICIOUS!

Sometimes I use Pumpkin Pie Spice Blend which combines cinnamon, nutmeg, cloves and ginger. The perfect combination of flavors to make these coquito bites!

• Coconut flakes
• Powdered sugar
• Coconut Cookies
• White chocolate
• Cinnamon
• Nutmeg
• Cloves
• Rum
• Almond extract
• Condensed coconut milk 

If you want to make these treats for children, you can just omit the rum. I make them for my kids during the holidays and they LOVE them!

How to make coquito rum balls?

Coquito rum balls are easy to make! Be sure to have a food processor handy, as you’ll have to process the coconut flakes and the cookies. Start by placing the coconut flakes in the food processor and pulse until finely chopped, but be careful not to process into powder. You’ll want some coconut flakes still visible. Transfer to a bowl and mix with 1/2 cup of powdered sugar. Set aside.

Place coconut cookies in a food processor and pulse until they become fine crumbs. I like to use Belvita coconut biscuits but you can use coconut gems cookies or coconut macaroons. Measure 2 1/2 cups of cookie crumbs and pour them into a large mixing bowl.

Add remaining 1/2 cup powdered sugar, white chocolate shavings and spices to the bowl. Mix with cookie crumbs until well combined.

In a small measuring cup, mix rum and sweetened condensed coconut milk until smooth. Pour into the cookie crumb mixture, a little at a time. The consistency should be somewhat dry but moist enough to hold its shape. Stir until well combined.

Use your hands to form cookie dough into about 24 balls, 1 inch each. Roll each ball in the shredded coconut-sugar mixture until well coated. Place them in mini dessert liners. I love these gold ones! Store in an airtight container in the refrigerator until ready to serve. Enjoy!

Coquito Bites (Coconut Rum Balls)

Coquito bites are made with coconut cookies, rum and are coated in coconut flakes. They taste just like coquito and make the perfect holiday treat! These no-bake coconut rum balls are also great for gifting, so keep this recipe handy during the holiday season!

5 from 8 votes

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings 24 coconut bites

Equipment

• 1 Food processor

Ingredients

  

• 1 1/2 cups coconut flakes
• 1 cup powdered sugar
• 1 package Belvita Coconut Biscuit Cookies 8.8 oz
• 1/4 cup white chocolate shaved
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp ground cloves
• 1/4 cup rum
• 1 tsp almond extract can sub with vanilla extract
• 4 tbsp condensed coconut milk sweetened

Instructions

 

• Place coconut flakes in a food processor and pulse until finely chopped. Be careful not to process to a powdered consistency. Transfer to a bowl and mix with 1/2 cup of powdered sugar. Set aside.
• Place coconut biscuit cookies in a food processor and pulse until they become fine crumbs. Measure 2 1/2 cups of cookie crumbs and pour them into a large mixing bowl.
• Add remaining 1/2 cup powdered sugar, white chocolate shavings and spices to the bowl. Mix with cookie crumbs until well combined.
• In a small measuring cup, mix rum and sweetened condensed coconut milk until smooth. Pour into the cookie crumb mixture, a little at a time. The consistency should be somewhat dry but moist enough to hold its shape. Stir until well combined.
• Use your hands to form cookie dough into about 24 balls, 1 inch each. Roll each ball in the shredded coconut-sugar mixture until well coated. Store in an airtight container in the refrigerator until ready to serve. Enjoy!

Video

Notes

TIPS:

The cookie dough consistency should be somewhat dry but moist enough to hold its shape. Be sure to add rum mixture a little at a time. If it’s too wet, it will be too sticky to roll into balls.

I recommend tossing each ball in the coconut-sugar mixture right after you roll it. That will ensure the coconut flakes stick well. If you roll all of the balls first and then begin to coat them in the coconut-sugar, the topping will not stick.

Here is the link to the gold dessert liners I use!

Keyword coconut rum balls, coquito balls