Chocolate Coquito (Coquito de Chocolate)
A decadent, ultra-creamy holiday coquito made with dark chocolate, coconut milk, warm spices, and light rum. Chill, shake, and serve in small glasses.
Servings: 16 small drinks
Calories: 361kcal
Ingredients
- 1 can 13.5 oz (400 ml), coconut milk
- 3.5 oz 100 g bittersweet dark chocolate (around 71% cacao), broken into pieces
- 1 can 15 oz ( 425 ml), coconut cream
- 1 can 14 oz (395 g) sweetened condensed milk
- 1/2 cup 120 ml evaporated milk
- 2 teaspoons 10 ml vanilla extract
- 1/2 teaspoon 1 g ground cinnamon
- 1/2 teaspoon 1 g ground nutmeg
- 2 cups 480 ml light rum
Instructions
- Melt the chocolate: Break the dark chocolate into pieces and place in a heatproof bowl. Warm the coconut milk in a small saucepan over medium heat until steaming (do not boil). Pour over the chocolate, let sit 1 minute, then whisk until completely smooth.
- Blend the base: Transfer the chocolate mixture to a blender. Add the coconut cream, sweetened condensed milk, and evaporated milk; blend until silky and well combined. Add the vanilla, cinnamon, and nutmeg; blend 5–10 seconds to incorporate.
- Add the rum: Pour in the light rum and pulse just until combined (avoid over-blending).
- Chill: Funnel into clean glass bottles, seal, and refrigerate until very cold (at least 2 hours).
- Serve: Shake well, pour into small glasses, and garnish with shaved chocolate or a light dusting of cinnamon.
Notes
- Coquito thickens in the fridge; let sit 10–15 minutes at room temperature and shake to loosen before serving.
- Make in two blender batches if needed.
- Use canned coconut products for the best body and flavor.
- Stored properly, keeps for about 1–2 weeks in the refrigerator.
Nutrition
Calories: 361kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 11mg | Sodium: 58mg | Potassium: 213mg | Fiber: 2g | Sugar: 34g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg