How to Make Traditional Puerto Rican Coquito

Blending Balance

Achieve perfect integration of the thick coconut products with the liquid ingredients for smooth consistency.

Spice Calibration

Master the delicate balance of cinnamon, nutmeg, and cloves that defines authentic coquito flavor.

Chilling Method

Allow proper resting time for flavors to meld and thicken to traditional drinking consistency.

Rum Selection

Choose quality Puerto Rican rum that complements rather than overwhelms the coconut flavor.

Baking Tips

Make sure to use cream of coconut (like Coco López), not coconut cream. They are different products with varying sweetness levels.

For a non-alcoholic version, substitute the rum with coconut water or additional coconut milk and a teaspoon of rum extract.

Coquito will keep in the refrigerator for up to 2 weeks. The alcohol helps preserve it.

The flavor improves with time, so making it 2-3 days ahead is ideal.

For a thicker consistency, blend in 1-2 egg yolks (traditional in some recipes) or 1/4 cup coconut cream.

Adjust spices to your preference - some Puerto Rican families use less cinnamon and more nutmeg, or vice versa.

Serve in small portions as coquito is quite rich and potent.

For gift-giving, pour into decorative bottles with colorful ribbon and include serving instructions.

Traditional Puerto Rican Coquito

Name: Traditional Puerto Rican Coquito
Prep time: 15 min
Total time: 8 h 15 min
Yield: 12 servings (about 1 liter)
Cuisine: Puerto Rican, Caribbean
Ingredients: 1 can (15 oz) cream of coconut (such as Coco López); 1 can (14 oz) sweetened condensed milk; 1 can (12 oz) evaporated milk; 1 cup white rum (preferably Puerto Rican, like Don Q or Bacardi); 1 cup coconut milk; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; Pinch of salt; For garnish:; Ground cinnamon for sprinkling; Cinnamon sticks; Grated nutmeg (optional); Toasted coconut flakes (optional)

This creamy Puerto Rican holiday drink blends coconut cream, rum, and warm spices for a festive tropical version of eggnog. Rich and sweet with a kick of Caribbean rum, it's perfect for Christmas celebrations and winter gatherings.

Prep Time

15 Minutes

Cook Time

0 Minutes

Total Time

8H15 Minutes

Chef

JUE

Ingredients

Custard Cream

1 can (15 oz) cream of coconut (such as Coco López)

1 can (14 oz) sweetened condensed milk

1 can (12 oz) evaporated milk

1 cup white rum (preferably Puerto Rican, like Don Q or Bacardi)

1 cup coconut milk

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

Pinch of salt

For garnish:

Ground cinnamon for sprinkling

Cinnamon sticks

Grated nutmeg (optional)

Toasted coconut flakes (optional)

Instructions

In a blender, combine cream of coconut, sweetened condensed milk, evaporated milk, coconut milk, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and salt.

Blend on high speed for 1-2 minutes until completely smooth and well combined.

Add the rum and pulse a few times to incorporate. For a stronger version, add up to 1/2 cup more rum, according to taste.

Pour the mixture into a glass bottle or container with a tight-fitting lid.

Refrigerate for at least 8 hours or overnight to allow flavors to meld and mixture to thicken.

Before serving, shake the bottle well as separation may occur during refrigeration.

Serve cold in small glasses (like shot glasses or small tumblers).

Garnish each serving with a sprinkle of ground cinnamon, a cinnamon stick, freshly grated nutmeg, or toasted coconut flakes if desired.

Traditional Puerto Rican Coquito

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Traditional Puerto Rican Coquito

Traditional Puerto Rican Coquito

Ingredients

Instructions