Puerto Rican coquito is a creamy holiday drink made with coconut milk, spices and rum. It is served chilled and is absolutely delicious. Along with a plate of arroz con gandules, pernil and pasteles, coquito is a staple during the holidays!

Last year I got a little fancy and made the viral Christmas ornament cocktail (but with coquito) and they turned out FABULOUS! Check out my viral video to see how I made this festive holiday ornament cocktail! So many people have requested links to the items I used in the video! Here is the link to the cocktail glasses and ornaments.

This year I wanted to kick things up a notch and I made the viral Christmas ornament cocktail with four different flavors of coquito! Coconut, pistachio, Nutella, and strawberry.

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.

It is believed that coquito originated in the 19th century after condensed milk was introduced in Puerto Rico. It is not clear who made the first coquito but the first published coquito recipes were in the Puerto Rican cookbooks “Cocine a Gusto” and “The Puerto Rican Cookbook,” between the years 1950 and 1970. After this, coquito’s popularity took off.

Ingredients for making Puerto Rican coquito:

The ingredients for coquito may vary by recipe but the main components are coconut milk, spices and rum. Making coquito is quite similar to making limber de coco, another popular Puerto Rican treat! P.S. I’m convinced I have the BEST limber de coco recipe in the world, be sure to check it out.

• Coconut milk
• Cream of coconut
• Evaporated coconut milk
• Condensed coconut milk
• Almond extract
• Cinnamon
• Cloves
• Star anise
• Allspice
• Nutmeg
• Rum

How to make Puerto Rican coquito?

Traditional coquito is infused with spices and you can do this a number of ways. You can steep the spices in the coquito mixture, in the rum or make a tea with the spices in 1 cup of water. I prefer to steep the spices in the coquito mixture. However, if you prefer a stronger taste of spices I recommend making a tea with the spices.

To steep the spices in the coquito, add all of the ingredients (except the rum) in a large saucepan. Warm over medium-high heat until it begins to simmer. Remove from heat, cover and allow the coquito to become infused with the spices for 15 minutes. If you prefer a stronger taste, steep for longer until you reach desired taste. Also, keep the whole spices in the bottle you use to store your coquito to infuse with more flavor. 

Allow the coquito to cool before adding the rum. Strain the coquito and pour into a glass, airtight container. Store in the refrigerator for up to 6 weeks. The coquito will thicken over time. Be sure to shake vigorously before serving, as there may be chunks in the coquito. Chunks can form when the coconut cream solidifies in the refrigerator. Sometimes shaking the coquito will make it smooth again, but if your coquito is still lumpy, try blending it in a blender again or let it sit at room temperature for a few minutes and then shake vigorously. 

Serve coquito in a glass rimmed with coconut flakes, a cinnamon stick and a sprinkle of nutmeg or cinnamon on top. Enjoy!

What is the best rum for coquito?

You can use whichever type of rum you like. Some prefer light or dark. Others enjoy spiced rum, because it enhances the flavors of the spices in the coquito. You can also add vanilla or coconut rum! When choosing the right rum, it is really up to your preference!

You can also choose the quantity of rum to add to your coquito. If you like it light on the alcohol, start with 1/2 cup and build from there. Some people add 1-2 cups of rum. Again, it’s all up to you.

You could also omit the rum if you want to make virgin or non-alcoholic coquito. I always save a bottle of virgin coquito for my kids to enjoy. They feel happy when they can participate in the festivities too!

Can you make coquito vegan?

Yes, absolutely! In fact, my recipe is completely dairy-free and vegan. It does not contain eggs or milk products and it’s just as delicious as traditional coquito! If you are vegan or lactose intolerant, this recipe is for you.

I like to use Nature’s Charm brand evaporated and condensed coconut milk. Also, my favorite coconut milk is the Whole Foods 365 brand. It tastes delicious and has no weird aftertaste like Goya’s coconut milk. IYKYK. The best cream of coconut, in my opinion, is the Coco López brand. Using the best quality ingredients will result in the BEST tasting coquito, so it is worth spending a little extra!

If you want to make the traditional coquito recipe (non-vegan) just swap out the evaporated and condensed coconut milk for regular evaporated and condensed milk.

How to make homemade evaporated coconut milk?

If you can’t find evaporated coconut milk, you can make it at home with regular coconut milk! Just place coconut milk in a saucepan over low heat for 45 minutes to 1 hour, stirring occasionally. Heat until it reduces by half. Store in a glass jar in the refrigerator for up to 2 weeks.

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Puerto Rican Coquito (Vegan Coconut Eggnog)

Puerto Rican coquito is a creamy holiday drink made with coconut milk, spices and rum. It is served chilled and is absolutely delicious. Along with a plate of arroz con gandules, pernil and pasteles, coquito is a staple during the holidays!

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Steep Time 15 minutes mins

Total Time 20 minutes mins

Servings 8 people

Ingredients

  

Spices

• 3 cinnamon sticks
• 10 cloves whole
• 3 star anise whole
• 1/4 tsp allspice whole
• 1/4 tsp nutmeg grated or ground
• 1/2 tbsp fresh ginger optional

Coquito

• 1 can coconut milk 13 oz
• 1 can cream of coconut 15 oz
• 2 cans evaporated coconut milk 12 oz each
• 1 can condensed coconut milk, sweetened 11 oz
• 1 tsp almond extract can sub with vanilla extract
• 1 cup light, dark or spiced rum or to taste

Instructions

 

• Add all of the ingredients (except the rum) in a large saucepan. Warm over medium-high heat until it begins to simmer.
• Remove from heat, cover and allow the coquito to become infused with the spices for at least 15 minutes. If you prefer a stronger taste of spices, steep for longer.
• Allow the coquito to cool before adding the rum.
• Strain the coquito and pour into a glass airtight container. Store in the refrigerator for up to 6 weeks.
• The coquito will thicken over time. Shake vigorously before serving.
• Serve chilled coquito in a glass rimmed with coconut flakes, a cinnamon stick and a sprinkle of nutmeg or cinnamon on top. Enjoy!

Video

Notes

Steeping the spices:

You can steep the spices in the coquito mixture, the rum or make a tea in 1 cup of water. I prefer to steep the spices in the coquito mixture because I don’t want to water it down with tea. But if you want a stronger taste of spices in your coquito, I recommend making a tea with the spices. 

Also, you can add the whole spices to the bottle you use to store your coquito to further infuse with flavor.

 

Substitutions:

If you can’t find whole spices, you can use ground spices instead. If you can’t find star anise, cloves or allspice, you can omit from the recipe. Cinnamon and nutmeg will do the trick.

If you can’t find condensed coconut milk, you can use condensed oat milk instead.

If you can’t find evaporated coconut milk, you can make it at home with regular coconut milk! Just heat coconut milk for 45 minutes to 1 hour until it reduces by half.

One ingredient you cannot substitute is the cream of coconut, not to be confused with coconut cream. Cream of coconut is sweetened and its texture is like syrup. I like Goya or Coco Lopez brand.

Garnish:

Make your coquito cocktail extra fancy by rimming your glass with strawberry syrup or condensed coconut milk, and coconut flakes. Garnish with cinnamon sticks and star anise. ¡Buen provecho!

Rum:

You can use whichever type of rum you like. Some prefer light or dark. Others enjoy spiced rum, because it enhances the flavors of the spices in the coquito. You can also add vanilla or coconut rum!

Store:

Store in an airtight container in the fridge for up to 6 weeks. Shake vigorously each time before serving!

Shop my Amazon Favorites for this recipe:

 

I love using my Ninja Foodi Power Blender for making coquito, juice, smoothies, dough, even masa for pasteles and alcapurrias! It’s my favorite kitchen appliance ever! Shop my other favorite amazon items that I used for this recipe.

Ninja Foodi Blender

 

Here is the link to the cocktail glasses and ornaments I used in the photos and video!

Keyword coquito, Puerto Rican recipes

Also check out more Latin recipes!

Puerto Rican Sofrito

Pastel al Horno

Pastelón: Plantain Lasagna Recipe

Puerto Rican Meatballs In Sofrito Sauce

Pollo Guisado

Puerto Rican Beans (Habichuelas Guisadas)

Sancocho (Puerto Rican Soup)

Pollo al Horno (Baked Chicken)

Puerto Rican Bacalaitos

Jibarito Recipe (Plantain Sandwich) 

Puerto Rican Picadillo

Limber de Coco (Coconut Popsicles)