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Authentic, Creamy Puerto Rican Coquito Recipe

A chilled glass of creamy, pale yellow coquito topped generously with ground cinnamon.
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Make a rich and creamy traditional Puerto Rican Coquito, the classic coconut rum holiday 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
  • 2 cups white rum (adjust 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, condensed milk, and evaporated milk in a blender. Blend until completely smooth.
  2. Add the vanilla extract, cinnamon, nutmeg, and cloves to the blender. Pulse briefly to mix the spices.
  3. Pour the rum into the blender. Blend on medium speed for about 30 seconds until fully incorporated. Do not over-blend after adding alcohol.
  4. Taste the mixture. Add more rum if you prefer a stronger drink, or more spices for flavor. Blend briefly after any additions.
  5. Pour the Coquito into clean glass bottles or jars. Seal tightly.
  6. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the drink to chill thoroughly.
  7. Shake well before serving, as separation may occur. Serve chilled in small glasses, garnished with a sprinkle of cinnamon or nutmeg.

Notes

  • For a thicker texture, reduce the amount of evaporated milk slightly.
  • You can make this recipe ahead of time; it keeps well in the refrigerator for up to two weeks.
  • If you prefer a less alcoholic drink, reduce the rum to 1 cup and substitute the remaining liquid with water or extra evaporated milk.
  • Use high-quality cream of coconut for the best flavor and texture.

Nutrition

Find it online: https://eatableempress.com/coquito-authentic-creamy-puerto-rican-recipe/