Coquito is a favorite from Puerto Rico. This eggnog-like drink, prepared with coconut milk, is traditionally served on Nochebuena (Christmas Eve). It’s easy and quick to make, wonderfully creamy, and perfectly festive.
The festivities run all the way up to New Year, but my favorite of all is Nochebuena (Christmas Eve). On this day, families get together for a big home gathering with lots of food, drinks, music, dancing, and overall fun. This is one delicious sip with its creamy texture, warming flavors from the spices, and delicate coconut flavor. 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 used evaporated milk, sweet condensed milk, coconut milk, coconut cream, and Bacardi light rum. For the spices, I used cinnamon and nutmeg and added a little vanilla extract for some extra flavor.
I did not use eggs because I wanted to keep the recipe light and simple.
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Why You’ll Love This Recipe?
It’s incredibly easy to make, no cooking required, and comes together in just minutes, making it a hassle-free addition to your holiday festivities. This Puerto Rican coconut eggnog combines the tropical sweetness of coconut with aromatic spices and the warmth of rum, creating a luxurious beverage perfect for festive gatherings.
Its velvety texture and rich flavor make it an instant favorite, and you can easily tailor it to your taste, whether you prefer it extra creamy, spicier, or alcohol-free. With its ability to be prepared ahead of time, Coquito is a stress-free crowd-pleaser that will elevate your holiday celebrations while introducing a delicious piece of Puerto Rican culture to your home.
Ingredients
- Sweetened Condensed Milk: Adds sweetness and creaminess to the base.
- Evaporated Milk: Creates a smooth and rich consistency.
- Coconut Milk: Brings a light tropical flavor.
- Cream of Coconut: Intensifies the coconut sweetness, and makes this delicious cocktail creamier.
- Cinnamon: Infuses warm, holiday spices.
- Nutmeg: Adds a touch of earthy spice.
- Vanilla Extract: Enhances the overall flavor.
- Light Rum: Provides a festive kick; optional for a non-alcoholic version.
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 you have blended together all your ingredients, pour the drink into sealable mason jars or bottles. Close the lid and keep it refrigerated until ready to serve.
Frequently Asked Questions
Some coquitos do use egg, though I prefer it without. Omitting the eggs means that the drink also has a longer shelf life, so it’s perfect to enjoy across the holiday season.
Coquito doesn’t contain any sugar as you get the sweetness from the condensed milk and coconut cream. It’s similar in many ways but has more of a tropical flavor.
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.
To make a virgin coquito, you can leave out the rum to make a kid-friendly holiday drink. It will still taste creamy and delicious, but without the alcohol.
Because my Puerto Rican coconut eggnog is made without eggs, it has a longer shelf life and is a great make-ahead holiday drink. It will keep well in the fridge for up to a week, so it’s a great make-ahead drink to enjoy throughout the holidays.
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: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 condense 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.
- Serve cold in small drink glasses and garnish with a sprinkle of cinnamon or nutmeg. Shake well before serving.
Notes
- If your blender is a regular size blender like mine, you will have to separate in two batches and pour into a large pitcher as you go.
- Leftovers can be kept refrigerated for about a week.
- Use light rum in this recipe, not dark.
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.
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!