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Authentic & Creamy Puerto Rican Coquito Recipe

A glass of creamy, pale yellow coquito topped generously with ground cinnamon.
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Make a thick, creamy batch of traditional Puerto Rican Coquito, the essential holiday coconut rum cocktail.

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 Puerto Rican rum (or more, to taste)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon, plus extra for garnish
  • 1/4 teaspoon ground nutmeg, plus extra for garnish
  • 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 rum, vanilla extract, cinnamon, nutmeg, and cloves to the blender. Blend again until fully incorporated.
  3. Taste the mixture. Add more rum if you prefer a stronger drink.
  4. Pour the Coquito into glass bottles or jars. Seal tightly.
  5. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the drink to thicken.
  6. Shake well before serving. Pour into small glasses, chilled. Garnish each serving with a sprinkle of ground cinnamon or nutmeg.

Notes

  • 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 evaporated milk.
  • This drink keeps well in the refrigerator for up to two weeks.
  • For Pistachio Coquito, blend in 1/2 cup of shelled, unsalted pistachios with the milks.

Nutrition

Find it online: https://tastytipster.com/coquito-recipe-puerto-rican-holiday-cocktail/