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Authentic and Extra Creamy Puerto Rican Coquito Recipe

A creamy glass of homemade coquito topped generously with ground cinnamon.

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Make the best Coquito ever with this easy recipe for the traditional Puerto Rican holiday cocktail. This version focuses on achieving a thick and creamy coconut rum drink perfect for Christmas gatherings.

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
  • 1.5 cups white rum (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground cloves

Instructions

  1. Combine the coconut milk, cream of coconut, sweetened condensed milk, and evaporated milk in a blender. Blend until completely smooth.
  2. Add the vanilla extract, ground cinnamon, ground nutmeg, and ground cloves to the blender. Pulse briefly to combine the spices.
  3. Pour in the white rum. Blend on low speed for about 30 seconds until everything is incorporated. Do not over-blend once the rum is added.
  4. Taste the mixture. If you prefer a stronger rum flavor, add more rum now and pulse quickly.
  5. Pour the Coquito mixture into clean, airtight glass bottles or jars.
  6. Seal the containers tightly and refrigerate for at least 4 hours, or preferably overnight. Chilling allows the flavors to meld and the drink to thicken.
  7. Before serving, shake the bottle well to recombine any separated ingredients.
  8. Serve chilled in small glasses, garnished with a sprinkle of ground cinnamon or nutmeg.

Notes

  • For an extra thick and creamy texture, ensure you use full-fat coconut milk and high-quality cream of coconut.
  • You can substitute some of the white rum with dark rum for a deeper flavor profile.
  • This homemade Coquito keeps well in the refrigerator for up to two weeks.
  • If you want a variation, substitute 1/2 cup of the coconut milk with pistachio pudding mix for a Pistachio Coquito.

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