Coquito - Authentic Puerto Rican Egg-Free Eggnog
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.
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Servings: 6
Calories: 604kcal
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 tsp vanilla
- ¼ tsp 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
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. 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.
How long can I store coquito?
You can store coquito in an air tight container or bottles in the refrigerator for 4-8 weeks. The coconut fat will separate slightly or form on the top so shake the container before serving.
Can I store coquito in my liquor cabinet?
No, this contains milk products and needs to be refrigerated.
Can I use the coconut milk that you buy in a carton that is sold in the milk cooler?
No, this recipe uses the canned coconut milk and cream of coconut. The main difference between the canned coconut milk and the type sold in the carton is it has been diluted with much more water. Coquito has a rich, thick creamy texture that the coconut milk imparts.
What brand of rum do I use?
The traditional rum is Bacardi white rum.
Can you make it without rum?
Of course! Coquito is a special holiday drink for the whole family to enjoy. This drink is typically made with a Puerto Rican rum but if you're serving to minors, almond extract will add just the right amount of tang. Add plenty of ice for the mocktail version as the coquito mixture is very sweet and thick if you're not diluting it down with booze.
Why does it separate and get lumpy in the refrigerator?
The fat from the coconut will solidify when it gets cold. You can shake vigorously or blend it before serving.
Can you make it vegan?
Yes, you can substitute almond milk for the sweetened condensed milk and add some agave nectar to get the desired sweetness.
Why doesn't it contain eggs?
Some versions of this recipe call for eggs but the shelf life is shorter so I prefer not to use eggs.
Nutrition
Calories: 604kcal | Carbohydrates: 39g | Protein: 7g | Fat: 32g | Saturated Fat: 27g | Cholesterol: 22mg | Sodium: 108mg | Potassium: 526mg | Sugar: 36g | Vitamin A: 175IU | Vitamin C: 3mg | Calcium: 211mg | Iron: 4.3mg