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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Ana says
This is the real deal! Just like PR!
Jermaine says
I have made this twice. Each time it comes out chunky. The first time i didnt think i blended it enough. so the second time i blended it for longer. The taste is on point. Just dont know if it is supposed to have a little bit of a chunk texture. How long should i blend for?
My Dominican Kitchen says
So glad the flavor is on point!
Coquito should be smooth and creamy, not chunky, so it sounds like it may need a bit more blending or straining. I’d blend for about 1–2 minutes until fully smooth, and if you still notice texture, you can strain it to get that silky finish.
Jillien says
Today, I tried this recipe, and it was absolutely amazing! It’s incredibly delicious. I usually taste-test to ensure there’s enough liquor, cinnamon, or vanilla, but this recipe is simply perfect! If anyone is hesitant about using this recipe, don’t be. It’s exactly what coquito should taste like.
My Dominican Kitchen says
Thank you so much for sharing this, it truly means a lot!
I love that you trusted the recipe and enjoyed it just as is. So happy it turned out exactly how you hoped 😊
Valerie says
Came out so so soooo good! Was very popular at our Xmas party!😁
Lorraine says
Your recipe is simple and delicious. I used it to make my first ever batch of coquito for Thanksgiving in 2023. It was such a hit! I’m making it again this year.
cristina jimenez says
coquito is done with puertorrican rum bacardi
they make this more on this island in the caribbean
to make fronzen ice add a can of coconut juice
to make it pink add maroshino cherries
to make pinacolada add pineapples insteaD
HAVE FUN we use coquito as a substitute to the eggnog
in recipes
I am from the first island in the caribbean, we all have
different recipies on each island.
My Dominican Kitchen says
I love this—thank you so much for sharing! You’re absolutely right, every island has its own twist on coquito, and those variations sound delicious (especially the piña colada version 😍). Such a fun and festive tradition!
Christine says
How many oz do you consider a serving please?
My Dominican Kitchen says
For the coquito, I usually consider a serving to be about 2 to 4 ounces since it’s rich and meant to be sipped. Of course, you can adjust depending on how you like to serve it, especially during the holidays.