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Authentic Puerto Rican Coquito: Creamy Coconut Rum Holiday Drink

A close-up of a glass filled with creamy, frothy coquito, topped generously with ground cinnamon.
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Make this traditional Puerto Rican Coquito, a creamy coconut rum cocktail often called Puerto Rican eggnog. This easy recipe delivers rich, festive flavor perfect for Christmas and Nochebuena celebrations.

Ingredients

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

Instructions

  1. Gather all your ingredients. You will need a high-speed blender for the best texture.
  2. Pour the coconut milk, sweetened condensed milk, evaporated milk, and coconut cream into the blender jar.
  3. Add the vanilla extract, ground cinnamon, ground nutmeg, and salt to the blender.
  4. Measure and add the white rum to the mixture.
  5. Secure the lid and blend on high speed for 1 to 2 minutes until the mixture is completely smooth and creamy.
  6. Taste the coquito and adjust spices or rum if desired.
  7. Pour the finished coquito into clean glass bottles or jars, leaving some space at the top.
  8. Seal the bottles tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully meld.
  9. Serve chilled. Shake well before pouring, as separation may occur.

Notes

  • You can substitute the white rum with dark rum for a deeper flavor, or omit it entirely to make a virgin coquito option.
  • For a richer, thicker drink, use only coconut cream and omit the evaporated milk.
  • This homemade holiday liqueur keeps well in the refrigerator for up to two weeks.
  • Garnish servings with a sprinkle of ground cinnamon or a toasted coconut flake.

Nutrition

Find it online: https://frostedfancies.com/easy-coquito-recipe-puerto-rican-holiday-drink/