Description
A recipe for traditional, creamy, egg-free Coquito, the classic Puerto Rican holiday coconut rum beverage.
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 rum (or more, to taste)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon, plus extra for garnish
- Pinch of ground cloves
- Pinch of ground nutmeg
Instructions
- Combine the coconut milk, cream of coconut, evaporated milk, and sweetened condensed milk in a blender. Blend until completely smooth.
- Add the vanilla extract, ground cinnamon, ground cloves, and ground nutmeg to the blender. Pulse briefly to combine the spices.
- Pour the rum into the mixture. Blend on low speed until fully incorporated. Do not over-blend after adding the rum.
- Taste the mixture. Add more rum if you prefer a stronger drink, blending briefly after each addition.
- Pour the Coquito into glass bottles or jars. Seal tightly.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the drink to chill thoroughly.
- Shake well before serving. Pour into small glasses and garnish each serving with a sprinkle of ground cinnamon.
Notes
- For a thicker drink, reduce the amount of evaporated milk slightly.
- You can make this drink up to one week ahead of time. Store it in the refrigerator.
- If you prefer a smoother texture, strain the mixture through a fine-mesh sieve after blending.
- Use high-quality white rum for the best flavor.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Dessert Drink
- Method: Blending
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 65
- Sodium: 150
- Fat: 25
- Saturated Fat: 20
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 1
- Protein: 8
- Cholesterol: 50