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Simple Coquito: Puerto Rican Coconut Rum Drink

A glass filled with creamy Coquito, garnished generously with ground cinnamon on top.
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Make this rich, creamy Coquito, a traditional Puerto Rican coconut holiday cocktail, perfect for serving cold at celebrations.

Ingredients

Scale
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 (15 oz) can cream of coconut (like Coco Lopez)
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 1 1/2 cups white rum (or to taste)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 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 completely smooth.
  2. Add the vanilla extract, cinnamon, nutmeg, and cloves to the blender. Pulse briefly to combine the spices.
  3. Pour in the white rum. Blend on low speed until just incorporated. Do not over-blend after adding the alcohol.
  4. Taste the mixture. If you prefer a stronger rum flavor, add more rum now and pulse once or twice.
  5. Pour the Coquito into an airtight bottle or jar.
  6. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
  7. Serve chilled, garnished with a sprinkle of cinnamon on top.

Notes

  • This drink tastes better after chilling for 24 hours.
  • You can substitute the rum with vodka or omit it for a non-alcoholic version.
  • For a smoother texture, chill all canned ingredients before blending.
  • This recipe keeps well in the refrigerator for up to two weeks.
  • If you are looking for simple recipes for everyday meals, this drink is a great addition to your holiday rotation.

Nutrition

Find it online: https://carlacooking.com/coquito-recipe-puerto-rican-eggnog-coconut-drink/