Coquito
Puerto Rico's gift to Christmas
If eggnog had a tropical vacation, fell in love with coconut, and decided never to come back, you'd have Coquito. This Puerto Rican treasure is creamy, coconutty, spiked with rum, and dangerously easy to drink. Every family guards their recipe like a state secret—now you have one worth guarding too.
recipe.ingredients
- 1 can (15 oz) cream of coconutCoco López or similar
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 1 cup evaporated milk
- 1½ cups white rumPuerto Rican rum preferred
- 1 tsp vanilla extract
- 1 tsp ground cinnamonPlus more for garnish
- ½ tsp ground nutmeg
- Cinnamon sticks for serving
recipe.preparation
- 1
Add the cream of coconut, sweetened condensed milk, coconut milk, and evaporated milk to a blender.
- 2
Blend on high for 1-2 minutes until completely smooth and combined.
- 3
Add the rum, vanilla, cinnamon, and nutmeg. Blend again for 30 seconds.
- 4
Taste and adjust: more rum for boozy, more condensed milk for sweeter, more cinnamon for spice.
- 5
Transfer to glass bottles. Refrigerate for at least 4 hours, preferably overnight. The flavors need time to marry.
- 6
Shake well before serving—the mixture will separate naturally.
- 7
Serve very cold in small glasses with a cinnamon stick and a sprinkle of cinnamon.
recipe.modeChef
The Abuela Secrets
Every Puerto Rican grandmother has her version, and they're all 'the best.' Here's what separates good coquito from legendary coquito.
- Use Don Q or Bacardí white rum for authenticity
- Some families add egg yolks for richness—if you do, use pasteurized eggs
- Fresh coconut instead of canned takes it to another level
- A splash of coconut rum adds extra tropical punch
recipe.tips
- •Freeze some in ice cube trays for a boozy dessert that doesn't dilute
- •Add a shot of espresso for 'Coquito Latte'—trust us
- •It keeps for 4-6 months in the fridge—make extra for gifts
recipe.specialTrick
The secret ingredient nobody talks about: toast your cinnamon sticks in a dry pan until fragrant, then let them steep in the rum for 24 hours before making the coquito. This infuses the rum with warm, intense cinnamon notes that powder alone can't achieve. Your coquito will have a depth of flavor that makes people ask 'what's different about this?' You'll just smile and say 'family secret.'