Puerto Rican Coquito {Coconut Milk Eggnog}

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For a festive holiday cocktail with tropical flair, look no further than this Puerto Rican Coquito recipe! This coconut milk eggnog contains no raw egg. You can easily adapt the recipe for the whole family to enjoy!

Puerto Rican Coquito is a traditional drink with a creamy texture and is made with warm spices, coconut milk, cream of coconut, and rum. If you’re a coconut lover, enjoy a glass of cold coquito during this holiday season! This easy recipe is brought to a simmer and then chilled in this Puerto Rican version of eggnog.

What is Puerto Rican coquito? 

This traditional Christmas drink is one of the best things to look forward to during the holidays. It keeps fresh in the fridge for up to a month which means you may make it well ahead of Christmas. Take a bottle of coquito to give out to your favorite friends and family. They’ll love you for it!

Puerto Rican coquito is (usually) an alcoholic beverage with notes of coconut and spice and a creamy texture. If this is your first time making it, don’t worry, it’s foolproof! What I like about this is that – similar to eggnog – the alcohol is optional. When I make it, I only add liquor to some of the batch, leaving most of it as a tasty zero-proof option everyone can enjoy.

You’ll want to add this to your list of traditional holiday drinks that you make every year.

Ingredients: 

You should be able to find these ingredients at the grocery store. If not, you can order them online.

• Sweetened condensed milk 
• Cream of coconut: different than coconut milk or coconut water; this is already sweetened. If you can’t find cream of coconut with the other canned coconut milk, check the section with the mixers. Because cream of coconut is used in pina coladas and other cocktail recipes, I sometimes find it with juices.
• Coconut milk: There is more variation in the size of coconut milk cans than other cans. The ones I had in my pantry (Thai Kitchen brand) were 13.66 ounces. It doesn’t matter in this recipe. Close but not exact is okay.
• Evaporated milk 
• Salt: I use kosher salt. If you’re using table salt, reduce the amount slightly. This helps balance the sweetness in the recipe.
• Vanilla bean: You can use a vanilla bean or vanilla bean pastefor pretty flecks or one tablespoon of vanilla extract.
• Cinnamon sticks: Use ground cinnamon if you don’t have cinnamon sticks.  
• Nutmeg: The nutmeg is optional. It gives the coquito more of an eggnog flavor. This recipe is delicious with just cinnamon and vanilla, but adding a little nutmeg is also good. I add only a little because our house is divided on nutmeg or not. The amount in the recipe is a happy medium everyone agreed on! 
• Rum: For an extra coconut punch, use coconut rum! Brandy also works, but rum is traditional in this recipe.  

How to make coconut milk eggnog: 

Here’s a brief overview of how to make the best coquito. See the recipe card below for the specific recipe instructions. 

Combine the condensed milk, cream of coconut, coconut milk, evaporated milk, a pinch of salt, nutmeg (if using), and cinnamon sticks in a medium saucepan. Stir to combine. If you are using a vanilla bean, add it at this time. If you are using vanilla extract or bean paste, stir it in once you remove the mixture from the heat in the next step.

Place the mixture over medium-low heat and stir until the ingredients are well combined and start to simmer. Once you can see a few tiny bubbles rising to the surface, remove the coquito base from the heat, cover it, and allow all the ingredients to steep for 30- 45 minutes.

Once the coquito base has steeped, remove the cinnamon stick and vanilla bean (if used). Add the rum, starting with a cup, then adjusting to suit your preference.

Pour the coquito into a pitcher or serving container, then refrigerate for at least 2 hours until well chilled. You can make this up to 3 days in advance. The flavor will develop with time, making the flavors feel bolder the next day! Serve chilled neat or over ice. Enjoy! 

Tips for success: 

Here are a few tips for success and variations you can try to make this the best Puerto Rican coquito you’ve ever had.

• Be sure to buy cream of coconut, which is different from coconut cream. It’s thicker and made with shredded coconut.
• Remember to shake well before serving this creamy coconut drink, as coconut fat may clump while in the fridge.  
• If you prefer your drink smooth and creamy, pour it into a blender when it’s cooled slightly and blend. This will get rid of any leftover clumps or shredded coconut.

Can coquito be made without alcohol?   

Yes!

While adding rum makes this boozy drink go down nice and smooth, you can make a virgin coquito.

This is perfect for serving people who prefer not to drink or kids.

It may even be a nice gesture to make one jar of each when taking it to a party so everyone can enjoy this creamy coquito recipe.

Are there eggs in coquito? 

Do you put eggs in your coquito?

This is a long-held debate for Puerto Ricans and anyone who loves this drink.

With the confusing term “Puerto Rican eggnog” labeling coquito, it’s not clear.

It’s been said that authentic coquito was made without adding raw eggs, which were only added later when American eggnog became popular. Of course, you’ll also find people who swear adding egg yolks makes a better final product.

It comes down to a matter of preference. This recipe doesn’t use raw egg yolks, but if you prefer them, go for it!

How to serve  

Traditional coquito is saved in glass bottles or mason jars and served in small shot glasses to guests during the holiday season and for dessert on Christmas Eve.

This drink pairs wonderfully with other holiday dishes like Pellet Grill Turkey Breast, Coca-Cola Slow Cooker Ham, or Baked Brie with Cranberries.

How to store:

One of the best parts of this traditional recipe is that it can stay fresh in an airtight container in the fridge for up to one month! Don’t count on it staying there that long, though. This is one seriously tasty drink!

It’s not recommended that you freeze coquito, however. The coconut milk and cream will be chunky when thawed. You can try to blend it to bring it back to life, but this may still leave a gritty texture. Plus, there’s no need to freeze it when you can keep it in the refrigerator for a month.

Some of the fat in the coconut milk will solidify in the fridge, so you do want to give this a good shake before serving and maybe let it sit out for a minute or two.

FAQs: 

What kind of alcohol goes in coquito? 

The best kind of alcohol for this drink is rum. You can use white rum, dark rum, or coconut flavor rum.

What’s the difference between coquito and eggnog? 

Eggnog is a classic American drink made with milk, heavy cream, egg yolks, and brandy. Coquito is a traditional Puerto Rican drink made with coconut milk, cream of coconut, and rum.

How can I make pistachio coquito? {A fun flavor variation}

Pistachio coquito is a Puerto Rican favorite. You can make it by placing a cup of the cooled coquito in a blender with some pistachios and blending. Pour the mixture back into the drink container and stir to combine. Serve!

I hope you enjoy this recipe, darlings! Cheers!