Coquito is a traditional Puerto Rican holiday drink made with coconut milk, cream of coconut, rum, and warm spices. Similar to eggnog but with a delicious coconut flavor, this creamy cocktail is especially popular during Christmas celebrations.
One of my favorite holiday traditions is Nochebuena (Christmas Eve), when families come together for a night filled with food, drinks, music, and dancing. Coquito is the perfect drink for those gatherings, and this easy homemade version comes together in just five minutes.
For more Latin Christmas recipes, be sure to check out my Pasteles en Hoja and Roasted Pork Shoulder!
What is Coquito?
Coquito is a Puerto Rican eggnog-like drink prepared with coconut milk that is traditionally served on Nochebuena. There are many variations to this drink, but the base ingredients are always the same: Coconut milk, coconut cream, sweetened condensed milk, cinnamon, nutmeg, and Caribbean Rum.
For this recipe, I use evaporated milk, sweetened condensed milk, coconut milk, cream of coconut, and light rum. I also add cinnamon, nutmeg, and a little vanilla extract for extra flavor.
A quick note about cream of coconut: Make sure to use sweetened cream of coconut, such as Coco López, not unsweetened coconut cream. They’re two different products, and using the right one makes a difference in the sweetness and consistency of your coquito.
I did not use eggs because I wanted to keep the recipe light and simple.
Why You’ll Love This Recipe
There are so many reasons to love this homemade coquito recipe!
- Easy to customize: Adjust the rum and spices to your preference, or leave out the rum for a nonalcoholic version.
- Quick and easy: No cooking required! Just blend the ingredients together in five minutes and refrigerate until chilled.
- Rich and creamy: Coconut milk, cream of coconut, and sweetened condensed milk give this drink its smooth, creamy texture.
- Perfect for making ahead: Prepare it in advance and keep it refrigerated until you’re ready to serve.
How to make this coquito drink
In a blender, combine condensed milk, evaporated milk, coconut milk, and coconut cream. Add the cinnamon, nutmeg, and vanilla. Finally, add the rum. Blend until all is well combined.
Pour into glass bottles, seal tightly, and refrigerate. Shake the mixture well before serving. Serve cold in small drink glasses and garnish with a sprinkle of cinnamon or nutmeg, or place cinnamon sticks into glasses.
Serving Coquito
Serve your coquito cold in small drink glasses, add a sprinkle of cinnamon or nutmeg on the top, and enjoy. I prefer not to add ice as it dilutes the drink. If you are serving a larger crowd, you can pour it into a pitcher and let everyone help themselves!
Coquito Variations
You can easily make different-flavored coquitos. Make my chocolate coquito by adding in some dark chocolate, or try making different flavors like pistachio or strawberry! This is a great base recipe to add your own twist! I prefer not to add cloves to my coquito recipe, but add a little pinch if you like the flavor.
Storage Tips
Once your coquito is blended, transfer it to clean glass bottles or mason jars with airtight lids. Refrigerate until well chilled and keep it refrigerated until ready to serve. The coconut ingredients may naturally separate as the drink sits, so give the bottle a good shake before pouring.
Frequently Asked Questions
Some traditional coquito recipes include eggs, but many versions are made without them. My coquito recipe is completely egg-free, so there’s no need to cook or temper eggs. Just blend everything together, refrigerate until chilled, and enjoy!
Coquito is a traditional Puerto Rican holiday drink made with coconut milk, cream of coconut, rum, and warm spices. While both coquito and eggnog are rich, creamy holiday drinks, traditional eggnog is typically made with milk, cream, and eggs. Coquito gets its signature coconut flavor and creamy texture from coconut-based ingredients, and many versions, including mine, are made without eggs.
Light rum, also known as silver or white rum, is ideal for this coquito recipe. It is filtered several times and is very light in color and flavor, so it doesn’t overpower the flavor of the coconut and spices.
Yes! You can make a nonalcoholic coquito by simply leaving out the rum. You’ll still get a rich, creamy coconut drink with all the delicious flavors of cinnamon, nutmeg, and vanilla. Serve it chilled, just like the original.
Store homemade coquito in clean, airtight glass bottles or jars in the refrigerator. For best quality, enjoy it within about a week, keeping it refrigerated between servings. Give the bottle a good shake before pouring, as the coconut ingredients may naturally separate during storage.
Recipe Notes and Tips
- If your blender is a regular-sized blender like mine, you will have to separate it into two batches and pour it into a large pitcher as you go.
- Leftovers can be kept refrigerated for about a week.
- Use light rum in this recipe, not dark.
More Drinks Recipes
- Pomegranate Holiday Sangria
- Cranberry Mojito
- Grapefruit Lime Margaritas
- Black and White Bourbon Milkshake
Coquito (Coconut Eggnog)
Author:Equipment
- 1 Blender
Ingredients
- 14 oz (1 can) sweet condensed milk
- 12 oz (1 can) evaporated milk
- 13.5 oz (1 can), unsweetened, coconut milk
- 15 oz (1 can) cream of coconut
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons vanilla extract
- 2 1/2 cups light rum
Instructions
- In a blender, combine condensed milk, evaporated milk, coconut milk, and cream of coconut.
- Add the cinnamon, nutmeg, and vanilla.
- Finally, add the rum. Blend until all is well combined.
- Pour into glass bottles, seal tightly, and refrigerate.
- Serve cold in small drink glasses and garnish with a sprinkle of cinnamon or nutmeg. Shake well before serving.
Video
Notes
- Blender size: If your blender isn’t large enough to hold all the ingredients, blend the coquito in two batches and combine them in a large pitcher.
- Storage: Store in clean, airtight bottles or jars in the refrigerator for up to one week. Shake well before serving, as the ingredients may naturally separate.
- Rum: I use 2½ cups of light rum because that’s how I like my coquito, but you can adjust the amount to your taste. If you prefer a milder drink, start with less rum and gradually add more until you reach your desired flavor. I recommend using light rum rather than dark rum for this recipe.
- Serving: Serve chilled in small glasses, with a sprinkle of cinnamon or nutmeg if desired.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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Sondra says
I’m drinker and this is what I’d call a stiff drink. I just ruined $35 of ingredients and now I have nothing to bring to the party. Even with a whole cup of milk added it’s too strong. I’d go with 1-1.5 C rum.
My Dominican Kitchen says
I’m sorry it came out too strong for your taste, I know that’s frustrating, especially before a party. You can definitely adjust the rum to your preference, 1 to 1½ cups is a great range for a lighter version. You can also add a bit more milk or coconut milk to balance it out. I appreciate you sharing your experience!
Heather says
Delicious recipe!
Since it’s just my husband and I drinking it (plus a small rum free serving for our toddler), we probably won’t finish it all. I’m thinking the leftovers would make an amazing ice cream flavor… do you know if that would work out in our ice cream maker?
My Dominican Kitchen says
That sounds like such a fun idea!
It can work, but since coquito has alcohol, it may not freeze as firmly in an ice cream maker. You might want to reduce the rum a bit or mix it with a simple custard base to help it set better.
I love that idea though, it would make such a delicious ice cream 😊
Nancy says
What appetizer would go well with this ?
My Dominican Kitchen says
Great question!
Since coquito is rich and creamy, I like to pair it with something light or a little salty like tostones, plantain chips, or even kipes. They balance it out really nicely.
AJ says
Just made this….it’s chilling now. I’ve never had Coquito before but it sounds delightful! I followed the recipe and put 2.5 cups rum. Other recipes call for a lot less rum, so I’m curious if this will have to much rum for me? I don’t mind strong drinks, but I don’t like to taste the alcohol…lol!
My Dominican Kitchen says
Totally understand, everyone’s preference is a little different!
This recipe does lean a bit stronger, so if you find the rum flavor too noticeable after chilling, you can always stir in a bit more milk or coconut milk to balance it out. It mellows nicely as it sits too, so hopefully it turns out just right for you 😊
Leslie says
Absolutely perfect coquito! Huge hit amongst everyone that tries it.
Annie says
I have made Coquito before, but you recipe is easy and makes just enough to Enjoy! It was very tasty I addd fresh nutmeg since I had it on hand. Will share with my Family on Christmas Eve.
Vanessa says
Thank you!
Karen E. Guzman says
I made this just now. I added a little more vanilla, nutmeg, and cinammon for my taste. This is delicious! Even with no egg. Thank you for this wonderful recipe that was so easy! Hat off from one Latina to the next!! 💃🏻
Vanessa says
Hi Karen, thank you so much for your comment. I’m so happy to know you enjoyed this recipe. Cheers!
Mildred says
Just made this coquito recipe. It’s delicioso!!
Abrouss says
I get that this is traditionally served cold, but it sounds like it would be delicious served warm or even hot! I can’t to try this.
Maria d Torres says
Thanks you
Carmen Ruperto says
Can you use spiced rum?
Vanessa says
yes, you can.
Dora L Stone says
I’ve heard about coquito, but I’ve never tried it. I’ll have to make this for Noche Buena
Silvia Martinez says
I love coquito! Getting all the ingredients to make it soon!
Ale says
OMG!!!!! This recipe looks amazing! I will have to try it soon. I have never tried a coquito.
Stephanie Payamps says
Great recipe! Can’t wait to try it
Vanessa says
Please do, it’s delicious!
Rebecca says
How many fluid ounces does this make? I would like to purchase some bottles before I try this recipe.
My Dominican Kitchen says
Great question!
It makes roughly about 32–40 fluid ounces, depending on the exact amounts and any adjustments. That’s usually enough to fill about 2 to 3 standard bottles.