Coquito de Fresa (Vegan Strawberry Coquito Recipe)
Coquito de fresa is a creamy holiday drink made with coconut milk, strawberries, and rum. It is served chilled and is absolutely delicious. Puerto Rican coquito is a staple during the holidays, and this strawberry version does not disappoint!
Equipment
- 1 Blender see notes for links
Ingredients
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 cup light or dark rum or to taste
Strawberry mixture
- 2 1/2 cups strawberries, sliced fresh or frozen
- 3 chunks frozen pink dragon fruit optional
- 1 cup freeze-dried strawberries
- 2 tsp strawberry extract
- 1 cup water
Instructions
Coquito
- Add all of the ingredients to a blender. Blend for about 30 seconds or until smooth.
- Tip: If your blender is full to the brim, remove half of the coquito mixture and set aside. You can blend it with the rest later in a large bowl or pitcher.
Strawberry mixture
- Add fresh or frozen strawberries, freeze-dried strawberries, strawberry extract, and water to the blender.
- I like to throw in a few chunks of frozen pitaya (pink dragon fruit) to brighten the pink color, but that is completely optional.
- Blend until smooth.
- Strain the coquito with a nut milk bag to remove any seeds left behind and pour into a glass, airtight container.
- Store in the refrigerator for up to 2 weeks. The alcohol will help preserve the coquito, but because we added fresh fruit, the shelf life will be less than that of traditional coquito.
- The coquito will thicken over time. Shake vigorously before serving.
- Serve coquito in a glass rimmed with strawberry syrup or condensed coconut milk, and crushed freeze-dried strawberries. Garnish with fresh strawberries. ¡Buen provecho!
Video
Notes
Substitutions:
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 crushed freeze-dried strawberries. Garnish with fresh strawberries.Rum:
You can use whichever type of rum you like. Some prefer light or dark. You can also add vanilla or coconut rum!Store:
Store in an airtight container in the fridge for up to 2 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.Here is the link to the cocktail glasses and ornaments I used in the photos and video!