Print

Authentic, Creamy Classic Puerto Rican Coquito (No-Egg)

A glass of creamy, light-colored coquito topped generously with ground cinnamon.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, traditional Puerto Rican holiday drink using coconut cream, sweet milk, and warm spices. This recipe requires no eggs and is simple to prepare.

Ingredients

Scale
  • 1 (13.5 oz) can full-fat coconut cream
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 1 cup white rum (or more to taste)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground cloves
  • 1 cinnamon stick (for garnish/infusion)

Instructions

  1. Combine the coconut cream, condensed milk, evaporated milk, vanilla extract, cinnamon, nutmeg, and cloves in a blender.
  2. Blend the mixture until completely smooth.
  3. With the blender running on low speed, slowly pour in the white rum. Blend briefly to combine.
  4. Taste the mixture. Add more rum if you prefer a stronger drink, blending briefly after each addition.
  5. Pour the Coquito into clean glass bottles, discarding the cinnamon stick if you used one for infusion.
  6. Seal the bottles and 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

  • For a thicker drink, use only coconut cream and skip the evaporated milk.
  • You can make this drink up to one week ahead of time.
  • Shake the bottle well before serving, as separation may occur during chilling.
  • If you prefer a non-alcoholic version, omit the rum and add 1/2 cup of water or extra evaporated milk.

Nutrition

Find it online: https://delishdreams.com/amazing-10-minute-coquito-recipe/