Sweetly spiced and creamy with hints of cinnamon, vanilla, and coconut, this Puerto Rican coquito blends cream of coconut, evaporated milk, rum, and spices into one festive bottle. Think of it like eggnog’s cooler cousin—but make it tropical.
If you’re the kind of person who likes their drinks milky, boozy, coconutty, and dressed up for the holidays, coquito is about to become your new favorite friend. It’s like sipping velvet. Except the velvet tastes like vanilla and cinnamon and coconut cream and rum. (So… not like actual velvet. You get it.)
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Puerto Rican Coquito
Coquito isn’t just for Christmas anymore. I mean, it used to be. But that creamy, dreamy coconut vibe works anytime you want a little sparkle in your glass.
- Ridiculously simple to make: You just whisk, stir, blend, and chill. That’s it. Minimal clean-up, maximum reward.
- Make-ahead magic: It needs to chill overnight anyway, so it’s practically begging to be prepped in advance.
- Velvety smooth texture: Thanks to cream of coconut and sweetened condensed milk, it’s rich and luscious in all the right ways.
- Customizable spice level: Like it clove-heavy or leaning more toward cinnamon? Tweak it, taste it, make it yours.
- It tastes like a holiday in a glass: Coconut, vanilla, rum, and spice—it’s giving cozy-tropical.
Ingredient Notes
Only a few pantry staples here, but each one puts in work. Let’s break it down so you can shop (or raid your shelves) like a pro.
- Evaporated milk: This gives the coquito some backbone without weighing it down. It’s like richness without the cream bomb effect.
- Egg yolks: They add body and make the whole thing just a little extra… luxurious. Gently cooking them is part of the velvety magic.
- Cream of coconut: NOT coconut cream (they are different beasts). This one’s sweetened and silky, and totally key to that tropical flavor.
- Sweetened condensed milk: It smooths everything out and adds that signature sweet slurp. Yes, the syrupy kind in the can.
- White rum: The subtle bite against all the creamy sweetness? It balances things out. But you control the pour, my friend.
- Water (or coconut milk): Use water for a lighter sip or coconut milk if you want to lean heavy on the coconut vibe.
- Vanilla extract: Just a splash wakes things up and ties the sweetness together.
- Ground cinnamon: Provides warmth and shine. Sprinkle a little extra on top if you’re feeling fancy.
- Ground cloves: A small amount goes a long way—earthy, spicy, and perfectly moody.
How To Make This Puerto Rican Coquito
This is one of those recipes that feels fancier than it is. There’s a little stovetop action, a little blending, and then you let the fridge do the rest.
- Gently cook the yolks and milk: Combine the egg yolks and evaporated milk in a double boiler and set it over low heat. Stir it constantly—yes, constantly—until it thickens just slightly. Cook gently so the eggs don’t scramble. Think custard vibes, not breakfast eggs.
- Remove from heat right away: As soon as the mixture starts to thicken (just a touch), take it off the heat. You’ll be tempted to let it go longer, but trust me, it can go too far real quick.
- Toss everything in the blender: Pour that custardy goodness into a blender with the cream of coconut, sweetened condensed milk, white rum, water (or coconut milk), vanilla, cinnamon, and cloves. Hit blend until it’s smooth-as-silk.
- Chill it overnight: Pour the coquito into a sealed jar or bottle, and let it sit in the fridge overnight. Don’t skip this part—everything mellows out, the spices bloom, and the texture thickens up beautifully.
- Shake and serve: Give the bottle a good shake before serving since things can settle a bit. Then pour it into small glasses, maybe add a cinnamon stick or a tiny sprinkle of cinnamon on top. Sip, smile, repeat.
Storage Options
Coquito is one of those drinks that gets better as it sits, which makes it feel like it’s doing you a favor.
In the fridge, it’ll stay good for about 4 to 6 days, maybe even a bit longer if you used fresh ingredients and didn’t double dip (yep, hygiene matters when you’re dealing with dairy and eggs). Just keep it tightly sealed, and always give it a little sniff and stir before pouring.
Now, can you freeze coquito? You technically can, but the texture might change a bit. When frozen, the dairy can separate slightly, and you’ll have to re-blend or whisk it like your life depends on it. That said, if you freeze it in ice cube trays and pop it into coffee (or…an evening iced chai, no judgment), it’s kinda magical. Not traditional, but we’re living a little.
There’s no reheating here—just thawing if needed, and always chilling before sipping. Room-temp coquito? That’s a texture crime.
Variations and Substitutions
You can absolutely stick with the original, but coquito’s the kind of thing that loves a remix—feel free to get playful.
- Spiced rum instead of white rum: This bumps up the warmth and adds subtle caramel and vanilla notes. Just know it makes the whole drink a bit darker in flavor (and color).
- No eggs version: If you want to skip the yolks, just leave them out and blend the rest. You’ll lose some creaminess, but it’s still dreamy—just more streamlined.
- Swap water for more coconut milk: For folks who like their coquito super coconut-forward (you know who you are), use full-fat coconut milk instead of water.
- Alcohol-free option: Skip the rum completely and you’ve got yourself a family-friendly treat that still tastes like a holiday hug.
- Add nutmeg or star anise: Want to take the spices up a notch? A small pinch of nutmeg or a dash of star anise adds more holiday sparkle.
What to Serve with Puerto Rican Coquito
Okay, so you’ve got your coquito all chilled and dreamy. What’s next? Something sweet, or maybe salty, or both. Let’s pair it up.
- Warm, garlicky breadsticks might sound like an odd match, but hear me out. The salty-savory contrast actually balances the rich sweetness of coquito really nicely, like caramel and sea salt had a party.
- A little sweet-on-sweet never hurt. Something like this chocolate poke cake with oozy filling? Yes. Yes to all of it. Chocolaty desserts work surprisingly well here, especially when chilled.
- Got a bowl of spiced nuts or candied pecans? Toss those on the table. The crunch cuts the silky sip of the coquito perfectly and adds a warm note without going full dessert.
- Even crackers with a smear of soft cheese and a drizzle of honey can sneak into a coquito spread. Call it a fancy snack board. Bonus points if the cheese is creamy and tangy like goat or brie.
- And, obviously, coquito pairs with more coquito. Serve shots with different spice tweaks and have some fun with it.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make Puerto Rican coquito without eggs?
Yes, you totally can skip the eggs if you’re not into the whole tempering thing or just want a lighter version. The egg yolks add that extra creamy, custardy depth, but if you blend everything else (the coconut cream, milks, rum, spices), you’ll still end up with a deliciously smooth drink. Just give it a good whirl in the blender to help that milky-fatty goodness emulsify well, and chill it overnight for best flavor.
How long does homemade coquito last in the fridge?
Realistically, it’ll keep in the fridge for 4 to 6 days—sometimes even up to a week if you didn’t use eggs, kept everything super clean, and sealed it up tight. You might notice it thickens more over time, which is great. Just shake or stir before pouring. If it smells funky or looks separated beyond repair, it’s time to let it go (cue Elsa).
Does coquito always have alcohol?
Traditionally, yes—rum is part of coquito culture. But these days, folks often make alcohol-free versions so kids or those avoiding booze can still enjoy it. Just leave out the rum, and maybe up the vanilla a little. You could even add a splash of rum extract if you’re feeling clever.
Can I freeze coquito?
You can, but heads up—the texture may change a bit after thawing. Dairy and coconut fats can separate once frozen, so if you do freeze it, let it thaw fully in the fridge, then give it a long, vigorous stir or a trip through the blender to bring it back to life. Or freeze it in cubes and pop one into your coffee for a sneaky holiday twist.
Puerto Rican Coquito
Ingredients
- 1 can (12 oz) (354 ml) evaporated milk
- 2 egg yolks large
- 1 can (15 oz) (425 g) cream of coconut like Coco Lopez, not coconut cream
- 1 can (14 oz) (396 g) sweetened condensed milk
- 1 cup (240 ml) white rum or to taste
- 1 cup (240 ml) water or coconut milk use coconut milk for stronger coconut flavor
- 1 tsp (5 ml) vanilla extract
- 1 tsp (2 g) ground cinnamon plus more for garnish
- 1/8 tsp (0.5 g) ground cloves
Equipment
- Double Boiler or Heatproof Bowl
- Blender
- Jar or Bottle (for chilling)
- Whisk
Instructions
- In a double boiler or heatproof bowl set over a pan of simmering water, whisk together the egg yolks and evaporated milk. Stir constantly over low heat until the mixture thickens just slightly and coats the back of a spoon. Do not let it boil or scramble.
- Immediately remove from heat once thickened. Let it cool for a couple of minutes.
- Pour the cooled egg and milk mixture into a blender. Add the cream of coconut, sweetened condensed milk, white rum, water (or coconut milk), vanilla extract, ground cinnamon, and ground cloves.
- Blend until smooth and fully combined.
- Pour the coquito into a large sealed jar or bottle. Chill overnight in the refrigerator to allow the flavors to meld and the texture to thicken.
- Before serving, shake well. Pour into small glasses and garnish with a pinch of cinnamon or a cinnamon stick if desired.
