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Authentic Puerto Rican Coquito: Creamy Coconut Rum Cocktail

A glass of creamy, white coquito topped generously with ground cinnamon, sitting on a wooden table near a window.

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Make the best Coquito, a traditional Puerto Rican holiday drink often called homemade Puerto Rican eggnog. This easy recipe uses a blender for a rich, creamy coconut rum cocktail perfect for Nochebuena celebrations.

Ingredients

Scale
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1 can (15 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (13.5 ounces) coconut cream
  • 1 1/2 cups white rum (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

Instructions

  1. Gather all your ingredients. You will need a blender for this easy Coquito recipe.
  2. Pour the coconut milk, evaporated milk, sweetened condensed milk, and coconut cream into the blender jar.
  3. Add the vanilla extract, ground cinnamon, ground nutmeg, and salt to the blender.
  4. Add the white rum. Start with 1 1/2 cups, but you can add more if you prefer a stronger drink.
  5. Secure the lid on the blender and blend on high speed for about 30 to 60 seconds until the mixture is completely smooth and creamy.
  6. Taste the mixture and adjust the rum or spices if needed.
  7. Pour the Coquito into glass bottles or a large pitcher.
  8. Seal the containers and refrigerate for at least 4 hours, or preferably overnight. Chilling allows the flavors to fully combine.
  9. Serve your Coquito cold. Pour into small glasses and garnish with a sprinkle of ground cinnamon or a whole cinnamon stick.

Notes

  • This recipe makes a large batch, perfect for holiday parties or gifting homemade liqueurs.
  • For a richer flavor, use high-quality white rum. You can also use spiced rum for a different profile.
  • If you want a thicker drink, reduce the amount of evaporated milk slightly.
  • This drink keeps well in the refrigerator for up to two weeks.

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