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Authentic Creamy Puerto Rican Coquito

A glass of creamy coquito topped generously with ground cinnamon powder, sitting in sunlight.
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Make a rich, traditional Puerto Rican holiday cocktail using cream of coconut, evaporated milk, and spiced rum.

Ingredients

Scale
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 (15 oz) can cream of coconut (like Coco Lopez)
  • 1 (12 oz) can evaporated milk
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup white rum (or more, to taste)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon, plus extra for garnish
  • 1/4 teaspoon ground nutmeg, plus extra for garnish

Instructions

  1. Combine the coconut milk, cream of coconut, evaporated milk, and sweetened condensed milk in a blender. Blend until completely smooth.
  2. Add the vanilla extract, cinnamon, and nutmeg to the blender. Pulse briefly to combine.
  3. Pour the mixture into a large pitcher or container.
  4. Stir in the white rum. Taste the mixture and add more rum if you prefer a stronger drink.
  5. Cover the container and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully meld.
  6. Before serving, shake or stir the Coquito well, as separation may occur.
  7. Pour into small glasses. Garnish each serving with a light dusting of ground cinnamon or nutmeg.

Notes

  • For the thickest texture, use only full-fat canned ingredients. Do not use light coconut milk.
  • If you prefer a thicker drink without eggs, do not substitute the condensed milk.
  • Store sealed Coquito in the refrigerator for up to two weeks.
  • You can substitute the white rum with spiced rum for a warmer flavor profile.

Nutrition

Find it online: https://kitchnkudos.com/coquito-recipe-authentic-creamy-puerto-rican/