Coquito is a creamy coconut milk beverage native to Puerto Rico. Literally translated it means “little coconut,” however there is nothing little about this drink. Its taste is rich, creamy and accented with a hint of vanilla and cinnamon.
Coquito is traditionally served at Christmas time, but in my opinion it should be enjoyed at other times of the year as well. Variations abound and every family boasts to have the BEST recipe.
Although I am not Puerto Rican, through trial and error I have come up with my own coquito concoction which, if I may say so myself, is not so bad. This is like drinking your dessert!!!
What makes coquito so rich and creamy is the mixture of sweetened condensed milk and coconut milk. How can anything with sweetened condensed milk not be good?
One very important note: 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 stir it before you serve it.
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.
Coquito is easy to make since all you need to do is put all the ingredients together and blend! For the vanilla make sure you use pure vanilla extract, it does make a difference.
If you are making this for your Christmas parties let me know how you like it, I’d love to hear! If you are still shopping for your foodie friends and family checkout my foodie gift guide too!
Here are a couple more of my favorite Latin cocktails you have to try for your next happy hour.
Grapefruit rosemary mojito is a fusion drink with such a nice herbal note of flavors you will love it!
The coconut mojito is a tasty tropical twist on classic mojito but you put da lime in da coconut and drink it all up!
You have to try the blue margarita that is so easy to make and reminds me of the blue waters of the Caribbean.
Coquito
Here is an authentic recipe for Puerto Rican coquito. This recipe has no eggs and is uses coconut milk. This is very popular during the holidays and sometime it is called egg-free eggnog.
Ingredients
- 1/2 cup water
- 14 oz sweetened condensed milk
- 1 1/2 cups Bacardi rum
- 27 oz Coconut milk (2 13.5 oz cans)
- 1 pinch pinch of salt
- 1 tsp vanilla
- 1/4 tsp cinnamon for sprinkling
Instructions
- Place all ingredients except the cinnamon in a blender and blend thoroughly. Chill in the fridge for up to 6 hours before serving.
- Pour into small 6 oz. glasses and sprinkle with a little cinnamon. Enjoy!
Thank You. I hope you enjoy making coquito!!! It is delicious.
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.
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:)
Yes, definitely a trip to Puerto Rico would be awesome!!
Thanks for commenting.
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
Thanks Kim. Have a great week too!!
I am not much for anything with alcohol but I must say this sounds delicious!
You don’t have to use alcohol! And yes, it is delicious.
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.
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.
How long can it last in the refrigerator after being made?
Hi Raquel! I think about two days maximum. Thanks for asking.
I’ve kept my coquito year after year for about a month in the refrigerator
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. 🙂
Can i add sugar to it?
Tiffany, I think you can, but I suggest trying it out first.
Thank you! They the recipe came out great! Very sweet and no need for sugar.
Tiffany, so glad it turned out good for you! 🙂
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 . 🙂
Yes, it is addicting, and like you said: “drinking dessert.” 🙂
I am glad you like it.
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.
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. 🙂
How many servings does it make?
Jillian, you should be able to get about 8 7 oz servings.
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.
A. I will have to make a lot. Normally I just make a small batch to consume at home.
How necessary is the water?
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.
If I use coconut rum should I still use coconut milk? Wondering if that may make it too sweet?
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.