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Authentic Puerto Rican Coquito Recipe

A tall, textured glass filled with creamy, frothy coquito topped generously with ground cinnamon.
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Make a creamy, traditional Puerto Rican Coquito, a spiced coconut rum drink perfect for the holidays.

Ingredients

Scale
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 (15 oz) can cream of coconut (like Coco Lopez)
  • 1 (12 oz) can evaporated milk
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup white Puerto Rican rum (or more, to taste)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon, plus extra for garnish
  • Pinch of ground cloves
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Combine the coconut milk, cream of coconut, evaporated milk, and sweetened condensed milk in a blender.
  2. Add the vanilla extract, ground cinnamon, ground cloves, and ground nutmeg to the blender.
  3. Blend the mixture until it is completely smooth.
  4. Pour in the rum. Blend briefly to incorporate the rum. Taste the mixture and add more rum if you prefer a stronger drink.
  5. Pour the Coquito into glass bottles or a large pitcher.
  6. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
  7. Serve chilled, garnished with a sprinkle of ground cinnamon on top.

Notes

  • You can make this recipe up to one week ahead of time. Store it tightly sealed in the refrigerator.
  • For a thicker texture, reduce the amount of evaporated milk slightly.
  • If you prefer a non-alcoholic version, omit the rum and add 1/2 cup of water or extra coconut milk.
  • Shake the bottle well before serving, as the mixture may separate slightly during chilling.

Nutrition

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