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Authentic & Creamy Puerto Rican Coquito Recipe (The Ultimate Holiday Drink)

A glass of creamy coquito recipe topped generously with ground cinnamon, sitting on a wooden surface.
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Make the best Coquito ever with this simple, foolproof recipe for the traditional Puerto Rican coconut rum drink. This creamy holiday favorite tastes like homemade eggnog and is perfect for festive gatherings.

Ingredients

Scale
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 (15 ounce) can cream of coconut (like Coco Lopez)
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 1 1/2 cups white rum (Don Q is recommended)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon, plus extra for garnish
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground cloves

Instructions

  1. Combine the coconut milk, cream of coconut, sweetened condensed milk, and evaporated milk in a blender. Blend until the mixture is completely smooth.
  2. Add the vanilla extract, ground cinnamon, nutmeg, and cloves to the blender. Pulse a few times to mix the spices in.
  3. Pour the rum into the blender. Blend briefly, just until combined. Do not over-blend once the rum is added.
  4. Pour the Coquito mixture into clean glass bottles or jars. This recipe yields about two 750ml bottles.
  5. Seal the bottles tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
  6. Before serving, shake the bottles well to recombine the ingredients. Serve chilled in small glasses, garnished with a sprinkle of ground cinnamon.

Notes

  • For a non-alcoholic version, omit the rum and add 1/2 cup of extra evaporated milk or water.
  • If you prefer a thicker texture, reduce the amount of evaporated milk slightly.
  • You can make this creamy coconut rum drink up to one week ahead of your party.

Nutrition

Find it online: https://tastethisplate.com/coquito-recipe-authentic-creamy-holiday-drink/