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Authentic and Extra Creamy Puerto Rican Coquito Recipe

A glass of creamy, light-colored coquito topped generously with ground cinnamon, sitting on a white counter.
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Make the best Coquito ever with this easy recipe for the classic creamy coconut rum drink, perfect for your Christmas holiday celebrations.

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 1/2 cups white rum (Puerto Rican rum recommended)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon, plus extra for garnish
  • 1/4 teaspoon ground nutmeg, plus extra for garnish
  • Pinch of ground cloves (optional)

Instructions

  1. Gather all your ingredients. You will need a high-speed blender to achieve the thickest texture.
  2. Pour the coconut milk, cream of coconut, sweetened condensed milk, and evaporated milk into the blender pitcher.
  3. Add the vanilla extract, ground cinnamon, ground nutmeg, and the pinch of ground cloves, if you are using them.
  4. Secure the lid and blend on high speed for about 30 seconds until the mixture is completely smooth and creamy.
  5. With the blender running on low speed, slowly pour in the white rum. Blend for another 15 seconds to incorporate the rum fully. Do not over-blend once the alcohol is added.
  6. Taste the mixture. If you prefer a stronger rum flavor, add more rum, one quarter cup at a time, blending briefly after each addition.
  7. Pour the Coquito mixture into clean glass bottles or jars. This recipe makes a large batch, so use multiple containers if needed.
  8. 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 further.
  9. Before serving this festive winter cocktail, shake the bottle well to recombine any settled ingredients.
  10. Serve chilled in small glasses, garnished with a light dusting of ground cinnamon or nutmeg.

Notes

  • For an extra thick Coquito recipe, reduce the amount of evaporated milk by half a cup.
  • You can make this ahead of time; Coquito keeps well in the refrigerator for up to two weeks.
  • If you prefer a non-alcoholic version, omit the rum and add 1/2 cup of extra evaporated milk or water.
  • Use a good quality white rum for the best flavor in this Puerto Rican Cocktail Recipe.

Nutrition

Find it online: https://kingscook.com/coquito-recipe-puerto-rican-cocktail/