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Authentic Creamy Coquito: Traditional Puerto Rican Coconut Rum Drink

A glass of creamy coquito topped with a generous dusting of ground cinnamon, sitting on a wooden surface.
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Make the best traditional Puerto Rican Coquito, a rich, creamy coconut and rum holiday drink often called Puerto Rican eggnog. This recipe is smooth, spiced, and perfect for celebrations.

Ingredients

Scale
  • 1 (15 ounce) can coconut cream
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 1/2 cups white rum (Puerto Rican rum preferred)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

Instructions

  1. Combine the coconut cream, sweetened condensed milk, evaporated milk, and coconut milk in a blender.
  2. Add the vanilla extract, ground cinnamon, ground nutmeg, and salt to the blender.
  3. Blend the mixture on medium speed until completely smooth, about 30 seconds.
  4. With the blender running on low speed, slowly pour in the white rum. Blend briefly to combine. Do not over-blend after adding the rum.
  5. Pour the Coquito mixture into clean glass bottles or jars.
  6. Seal the containers tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
  7. Serve the Coquito well-chilled. Shake the bottle before pouring each serving.

Notes

  • For the creamiest texture, use full-fat canned coconut milk and coconut cream.
  • You can make this Puerto Rican Coquito recipe up to one week ahead of time. Store it sealed in the refrigerator.
  • If you prefer a thicker drink, reduce the amount of regular coconut milk slightly.
  • Garnish each serving with a light dusting of ground cinnamon or a whole cinnamon stick.

Nutrition

Find it online: https://cookingbymia.com/authentic-creamy-coquito-recipe/