Coquito is a traditional Puerto Rican Christmas drink made with coconut, sweetened condensed milk, rum, vanilla, and cinnamon. Rich, creamy, and served ice cold, it's sometimes described as Puerto Rican eggnog, although the coconut and rum give coquito a flavor all its own.
My version is completely egg-free and combines coconut milk with cream of coconut for a rich coconut flavor. It takes only about 10 minutes to blend together, then goes into the refrigerator to chill so the flavors can develop.
Serve coquito in small glasses with a sprinkle of cinnamon during Christmas parties, family gatherings, and other holiday celebrations.
- 🥥 What is it? Coquito is a creamy Puerto Rican Christmas drink made with coconut milk, cream of coconut, sweetened condensed milk, rum, vanilla, and cinnamon. This version is completely egg-free.
- ❤️ Why you'll love it? It takes about 10 minutes to make, can be prepared ahead, and has a rich coconut flavor with warming notes of rum, vanilla, and cinnamon.
- 👩🍳 How do you make it? Blend the coconut milk, cream of coconut, sweetened condensed milk, rum, vanilla, and a pinch of salt until smooth. Chill for several hours, shake or blend again if needed, then serve cold with a sprinkle of cinnamon.
Jump to:
- Why You'll Love This Coquito Recipe
- What is coquito?
- Key ingredients for Puerto Rican coquito
- Origins of Coquito in Puerto Rico
- Does coquito have eggs?
- Coquito history
- How to make coquito
- Equipment You'll Need
- Ingredients and Variations
- Storage and Make Ahead Tips
- Frequently Asked Questions
- More Puerto Rican and Christmas recipes
- 📖 Recipe
Why You'll Love This Coquito Recipe
- Takes only about 10 minutes to prepare
- Rich and creamy with plenty of coconut flavor
- Completely egg-free
- Easy to make ahead for Christmas parties
- Adjust the amount of rum to suit your taste
- Serve it straight from the refrigerator with a sprinkle of cinnamon
- Easy to bottle and share as a homemade holiday gift
What is coquito?
Coquito is a creamy coconut and rum drink traditionally enjoyed in Puerto Rico during the Christmas season. The name means "little coconut" in Spanish, which is fitting because coconut gives the drink its distinctive tropical flavor and rich texture.
Coquito is sometimes called Puerto Rican eggnog because both are rich, creamy holiday drinks, but they're not the same thing. Coquito is built around coconut and Puerto Rican rum, while traditional eggnog is made with milk, cream, and eggs.
There isn't one single coquito recipe. Puerto Rican families often have their own versions, adjusting the amount of rum, coconut, sweetness, and spices to suit their tastes. Some recipes include eggs, while many-including this one-do not.
Coquito is typically served very cold in small glasses during Christmas celebrations, parrandas, and family gatherings.
Key ingredients for Puerto Rican coquito
- Coconut milk: Coconut milk provides the base coconut flavor and helps give coquito its creamy texture. Be sure to use canned coconut milk rather than coconut water.
- Cream of coconut: Sweetened cream of coconut makes the drink rich and sweet. I use Coco López. Cream of coconut is not the same as unsweetened coconut cream.
- Sweetened condensed milk: This adds sweetness and another layer of creamy richness.
- Puerto Rican white rum: I use Bacardi white rum. You can adjust the amount depending on how strong you like your coquito.
- Vanilla: Vanilla rounds out the coconut and rum flavors.
- Cinnamon: A sprinkle of cinnamon gives coquito its familiar warm Christmas aroma and flavor.
- Salt: Just a pinch helps balance the sweetness and bring out the coconut flavor.
Origins of Coquito in Puerto Rico
The word Coquito means "little coconut," and this drink has been a part of Puerto Rican Christmas celebrations for generations. Every family has its own version - some use eggs, some don't, but all feature coconut, cinnamon, and love.
Does coquito have eggs?
Traditional Coquito sometimes includes egg yolks, but this version skips them for a lighter texture and longer shelf life - plus, it's perfect for anyone avoiding eggs. Coquito is rich and creamy because of the mixture of sweetened condensed milk, cream of coconut and coconut milk. No raw eggs! How can anything with sweetened condensed milk not be good?
Tip: Coquito tastes much better cold, so make sure you allow plenty of time between preparation and serving. I normally like to allow 4-6 hours. Make sure you shake it up before you serve it.
Coquito history
Coquito is a very close cousin of eggnog, enjoyed by many throughout the English-speaking world. Eggnog comes to us from England, where it was enjoyed in the manorial estates, which had plenty of eggs and milk, the main ingredients in this delicious libation.
Similar beverages date back to the Middle Ages. In those times, a beverage called "posset" was also popular in country manors. Posset's main ingredients were also eggs and milk, accented with spices and "spiked" with whatever alcohol was on hand ( most likely a brandy of sorts).
When the settlers came to America, they brought along eggnog, of course. Along the way, rum made its way into the drink due to the abundance of sugarcane, the raw material for rum. For the vanilla, make sure you use pure vanilla extract; it does make a difference.
How to make coquito
- Step 1: Be sure you have a 6-cup blender
. This recipe will make a 6-cup batch, but here are some key items since all the ingredients add up to 57 ounces but the blender holds 48. Don't worry about scraping every last drop from the cans.
- Step 2: Get your ingredients together: vanilla, sweetened condensed milk, water, rum, cream of coconut, and coconut milk.
- Step 3: Add all the ingredients, but add the coconut milk last, just up to the 6 cup line. ( You can go a little over.)
- Step 4: Pop on the lid and hold it down with your hand, and gently blend it. Chill it in the refrigerator and stir it before serving. You can store it in bottles, mason jars, or an airtight container once blended. Note: It will separate when stored in the fridge, so give it a good shake before serving and top with ground cinnamon. Enjoy!
Equipment You'll Need
- High-speed blender
- Large pitcher or bottle for storage
- Funnel for easy pouring
- Serving glasses
Ingredients and Variations
- Rum: Use a light rum, also known as silver, carta blanca, or white. You can also vary the amount of rum to your liking. Coquito is traditionally made with Puerto Rican rum. I use Bacardi white rum, but Don Q is another popular choice.
- Cream of coconut: Sweetened cream of coconut gives coquito its rich coconut flavor and sweetness. I use Coco López. Don't confuse cream of coconut with unsweetened coconut cream-they are different products.
- Coconut milk: This is easily found at most stores and is typically one part shredded coconut and two parts water. This is not the same as coconut water, which is mostly water.
- Sweetened condensed milk: There are many brands of this, and they are all the same. If you want a coquito that is a bit less sweet, use evaporated milk instead and add agave nectar until you get the desired sweetness.
- Vegan: Swap out the sweetened condensed milk for almond milk, soy milk, or coconut milk, and add agave nectar or maple syrup for sweetness.
- Spices: Add some warm spices. Sprinkle on some ground cinnamon, nutmeg, or even a little ground cloves on top, and drop in a cinnamon stick. Some like to coat the rim of the glass with ground cinnamon.
- Chocolate Coquito: add 2 tablespoon cocoa powder.
- Spiced Pumpkin Coquito: blend in 3 tablespoon pumpkin purée and a pinch of nutmeg.
- Café Coquito: stir in ½ cup cooled espresso for a coffee-rum twist.
Storage and Make Ahead Tips
- Keep homemade coquito refrigerated in a clean, tightly sealed bottle or container. For the best quality, enjoy it within about a week.
- Shake the bottle well before serving. Some separation is normal as the coconut fat firms up in the refrigerator.
- Serve coquito well chilled. If it becomes very thick or lumpy, let it sit briefly at room temperature, then shake vigorously or blend again until smooth.
Frequently Asked Questions
Keep homemade coquito refrigerated in a clean, tightly sealed bottle or container. For the best quality, I recommend enjoying it within about a week. Shake the bottle well before serving because some separation is normal as it chills.
No, this contains milk products and needs to be refrigerated.
No, this recipe uses canned coconut milk and cream of coconut. The main difference between the canned coconut milk and the type sold in the carton is that it has been diluted with much more water. Coquito has a rich, thick, creamy texture that the coconut milk imparts.
The traditional rum is Bacardi or Don Q white rum, but any light rum is fine. Light rum is also sold as silver, white or carta blanca. If you like dark rum or spiced rum, feel free to experiment but traditional recipes call for light rum.
Yes. For an alcohol-free coquito, simply leave out the rum. Because the rum normally thins the mixture, you can add a little extra coconut milk or evaporated milk until the coquito reaches the consistency you like. Chill thoroughly and serve it ice cold.
Separation is normal. Coconut milk and cream of coconut contain coconut fat that can firm up when chilled, causing the coquito to look separated or slightly lumpy. Shake the bottle vigorously before serving, or pour the coquito back into the blender for a few seconds until it's smooth and creamy again.
Yes, you can substitute almond milk or soy milk for the sweetened condensed milk and add some agave nectar to get the desired sweetness.
Some versions of this recipe call for raw eggs or raw egg yolks, but the shelf life is shorter, so I prefer not to use eggs.
More Puerto Rican and Christmas recipes
If you're planning a Puerto Rican Christmas meal, serve coquito alongside pernil, the slow-roasted pork that's a centerpiece of many Puerto Rican holiday celebrations. Arroz con gandules is another classic Puerto Rican dish that pairs beautifully with pernil.
For more Christmas treats from around the world, try Greek melomakarona soaked in honey syrup, German lebkuchen filled with warm spices, Italian panforte packed with nuts and dried fruit, or Lithuanian tinginys, an easy no-bake chocolate dessert that's perfect for making ahead.
📖 Recipe
Coquito Recipe - Puerto Rican Christmas Coconut Drink
Ingredients
- ½ cup water
- 14 oz sweetened condensed milk
- 1 ½ cups Bacardi rum (light, white aka carta blanca)
- 15 oz cream of coconut Coco lopez
- 13.5 oz Coconut milk
- 1 pinch pinch of salt
- 1 teaspoon vanilla
- ¼ teaspoon cinnamon for sprinkling
Instructions
- Place the water, sweetened condensed milk, rum, vanilla in the blender. Add the coconut milk last just up to the 6 cup line. Hold the lid tightly and gently blend. Chill in the fridge for up to 5 hours before serving. Stir again before serving.
- Shake vigorously before serving.
- Pour into small 6 oz. glasses and sprinkle with a little cinnamon. Enjoy!
Notes
- Rum: Use a light rum also known as silver, carta blanca or white. You can also vary the amount of rum to your liking. Puerto Rican coquito always uses Puerto Rican rum.
- Cream of coconut: This is a mixture of coconut water, sugar, coconut flesh or meat. It is not the same as coconut cream which is thicker, unsweetened and is a blend of less coconut water and the meat. Some popular brands of cream of coconut are Goya and Coco López.
- Coconut milk: This is easy found at most stores and is typically one part shredded coconut and two parts water. This not the same as coconut water which is mostly water.
- Sweetened condensed milk: There are many brands of this and they are all the same. If you want coquito that is a bit less sweet use evaporated milk instead and add agave nectar until you get the desired sweetness.
- Vegan: Swap out the sweetened condensed milk for almond milk, soy milk or coconut milk and add agave nectar or maple syrup for sweetness.
- Spices: Add some warm spices. Sprinkle on some ground cinnamon, nutmeg or even a little ground cloves on top and drop in a cinnamon stick. Some like coat the rim of the glass with ground cinnamon.
Analida says
Thank You. I hope you enjoy making coquito!!! It is delicious.
Julie says
OK, so no access to coconut milk here in The Sticks. SO this is what I did:
I ordered coconut liquid flavouring to add to the milk or water. It took a month to arrive (coming from China)
I used water instead of coconut milk.
I tasted it and it tasted SUPERB. I don't want to change a thing as it tastes GREAT.
After a couple of sips, I realized I forgot to add the coconut flavouring.
Oh well. I don't want to ruin it. So A+ without the coconut.
Laura @MotherWouldKnow says
I'm not a huge fan of eggnog, but this sounds just wonderful. The thought of drinking this cold drink in the chilly fall or winter does't appeal as much as a trip to Puerto Rico to try it there:)
Analida says
Yes, definitely a trip to Puerto Rico would be awesome!!
Thanks for commenting.
Kim~madeinaday says
I am not a fan of eggnog but this sounds great! Thanks for linking up to Merry Monday! Sharing on Twitter! Have a great week!
Kim
Analida says
Thanks Kim. Have a great week too!!
Manila Spoon says
I am not much for anything with alcohol but I must say this sounds delicious!
Analida says
You don't have to use alcohol! And yes, it is delicious.
Germaine Dolmage says
Do you know where I may purchase some coquito?
I lived many years of my life in Puerto Rico and I really enjoyed the island and its culture. This is a good beverage.
Analida says
Germaine, how interesting to have lived in Puerto Rico; my best friend is Puerto Rican.
I honestly don't know where you can purchase it.
I would try googling it. Sorry I don't have an answer for you.
Raquel Pérez says
How long can it last in the refrigerator after being made?
Analida says
Hi Raquel! I think about two days maximum. Thanks for asking.
Wajana says
I've kept my coquito year after year for about a month in the refrigerator
Analida says
Oh Wow! I wish I could say that I kept mine for a month LOL! It usually don't get leftovers. Maybe I just need to make more. 🙂
Tiffany Diane says
Can i add sugar to it?
Analida says
Tiffany, I think you can, but I suggest trying it out first.
Tiffany Diane says
Thank you! They the recipe came out great! Very sweet and no need for sugar.
Analida says
Tiffany, so glad it turned out good for you! 🙂
Nina says
Thanks so much for posting this recipe -- it's delicious! Perfect texture, and an addictive flavor (both with and without rum). It really is like drinking dessert . 🙂
Analida says
Yes, it is addicting, and like you said: "drinking dessert." 🙂
I am glad you like it.
Iselsharisse says
Thanks for the recipe. Does anyone have a recipe for how your grandmother, or great grand mother made coquito? I'm looking for a no cans version of the drink. Kinda like when someone makes pastellas they old fashioned way, maybe more authentic way.
Analida says
Let me check with my Puerto Rican friend. You might have to use fresh coconuts. Making something the old fashioned way can be so much fun. 🙂
Nancy says
My friend Rosa made Coquito with the fresh coconut and it was delicious, of course, you cooked in the stove and we put it outside to cool it, so we can drink it! The neighbors were trying to figure out what we were doing in a snowy day outside with a big pit. It was out of this world, I wish I had save the info😋
Analida says
That sounds luscious! This recipe is easy and quick with no cooking required. Cheers!
Mandy says
Look up Carmen Aboy Valldejuli ‘Cocina Criolla’. She’s as authentic as you can get and a staple/bible in boricua kitchens. But be warned, her recipes are complicated, everything from scratch.
Jillian says
How many servings does it make?
Analida says
Jillian, you should be able to get about 8 7 oz servings.
A says
The Rum will keep it fresh for months so make a lot and bottle it. I dont use eggs in my recipe. IF you add eggs then it may not keep as well. I bottle it and give it to all my friends that love it. My Puerto Rican friend got me hooked on it years ago.
Analida says
A. I will have to make a lot. Normally I just make a small batch to consume at home.
Mary Jarvis says
How necessary is the water?
Analida says
Mary, thanks for asking!
I only used the water to lessen the thickness of the drink a bit. If you prefer, you don't have to use it. Perhaps just add more coconut milk, or Bacardi in its place.
Heather says
If I use coconut rum should I still use coconut milk? Wondering if that may make it too sweet?
Analida says
Heather, I have never used coconut rum. However, I do think it would make it too sweet. I probably would stick to the traditional recipe.
Catherine says
Really great egg free nog recipe Analida and all your recipes are great. I like your website a lot! Have a great Christmas 🎅🏼
Analida says
Thanks Catherine! Merry Christmas to you and your family!
Elaine Benoit says
How fun! I've never heard of coquito! I love eggnog so I bet I'm going to love this. Your photos are beautiful and this looks so delicious!
Pam Greer says
Oh my goodness, this sounds delicious! I don't really like eggnog that much, but I bet I would love this! Definitely trying it this weekend!
Analida says
Make a blender batch and share with friends! Cheers!
Aleta says
Oh yes, this recipe has definitely been saved for my holiday festivities this year! Your instructions were great, easy to follow. Thanks for sharing 🙂
Analida says
Thanks so much! Let me know how you like it.
Veena Azmanov says
I love coquito and have not made one in ages. I do make eggnog every Christmas so this egg-free nog sounds perfect. Saving for later
Analida says
I hope you enjoy it! Bring some tropical flavors to the party!
Veronika's Kitchen says
Love your recipe idea! I don't really like eggnog, but yours sounds so yummy! Saving it)))
Andrea says
I love eggnog, I never actually tried an egg free version but this looks and sounds delicious!
Anne Lawton says
This looks like the perfect beverage to sip on during the holiday season. Thanks for sharing.
Anne Murphy says
What a wonderful creamy drink! LOL The whole coconut rum thing going - beautifully tropical!
Tammy says
I've never had this before but it sounds amazing!! Definitely, a drink to try this season!
Jagruti Dhanecha says
OH MY GOODNESS! I really want to have this coquito, sounds so delicious, Can I omit rum totally? or any alternative which is alcohol-free?
Jyothi (Jo) says
No egg eggnog!? Wow that's brilliant. I have never tried it before but it sounds amazing. Absolute treat for vegans.
Natalie says
Eggnog is like ultimate Holiday drink. I love it because it always gets me into the cheerful Holiday mood. I need to give your recipe a try. Sounds really delicious.
Kim says
Turned out great the first time. So yummy! I didn't use as much Rum as the recipe called for but still turned out great.
Kim Scott says
Looking to make this. Doesn't a traditional coquito have nutmeg in it?
Analida says
It is typically just cinnamon. If you like nutmeg then sprinkle some on top. Enjoy!
Lee says
This looks like an amazing recipe! For the coconut milk, donyou recommend using the cartons of coconut milk like Silk or So Delicious? Or should I use the cans of coconut milk that is used for cooking things like curry and Thai food??
Analida says
Hi Lee, That is a great question! You definitely want to use the coconut milk on the can and not the carton for the right flavor and consistency.
Genisi Manzanarez says
I love this recipe. I felt super weird about have raw eggs in the drink so I found this through google. I’m pretty happy with my results following this exact recipe. I super love that I could adjust the servings through this website. I’m so excited to gift coquito to my employers instead of getting them a costly gift. This is hopefully gonna be a hit. I love coquito!! Thank you so much for having it available here 😊
Analida says
Thank you so much! My husband had a co-worker who used to borrow his wine bottle corker at Christmas to bottle up his coquito gifts! Cheers!
Sandra says
Made a few batches yesterday and it's sooo delicious and simple! I like the fact you didn't use evaporated milk, just kept it simple and easy. I only used 1 cup white rum and it was still delicious without being overpowering. This recipe easily makes a maximum of 3 - 16 oz. bottles worth. I did add a cinnamon stick to each bottle and added a Tb of Maple Syrup to the blender just because Lol. The consistency was on point, thick enough to be a nog and thin enough to pour and enjoy. All my friends & family I've gifted them to love it! Thank you!
Analida says
Thank you so much Sandra! I love the cinnamon stick and maple syrup idea!
Gwynn Galvin says
My family loved this recipe and even the kids enjoyed some without the rum! Will be serving this again during the holidays.
Analida says
Thanks Gwynn! We all love coquito at Christmas parties!
Amy Liu Dong says
Nice recipe! I love discovering new unique recipes! The eggnog makes it even better!
Analida says
This recipe can be made for a crowd for sure! Enjoy!
Jamie says
Oh my, this Puerto Rican Coquito looks so delicious and very tasty! I'll definitely make this for the family, especially for the kids! Loved it! Thanks!
Analida says
Thanks Jamie! The non-alcohol version is great for kids!