Coquito is a creamy Puerto Rican holiday cocktail made with coconut, rum, cinnamon, nutmeg, and more. This easy family recipe has been passed down through the generations. It’s so good you won’t want to share!
What Is Coquito?
Coquito means “little coconut” in Spanish. It’s a Puerto Rican cocktail that is made of coconut milk and rum, plus a few warming spices like cinnamon and nutmeg. It is thick and creamy with tons of coconut flavor. A Coquito is served chilled and is popular during the holidays. People start making it for Thanksgiving, then serve it throughout the holiday season until Three Kings Day in January.
Watch How To Make It
Want to see how to make a coquito from start to finish? Here’s a step-by-step video:
Eggnog vs. Coquito
While often compared to American Eggnog, there are quite a few differences:
- Flavor. The biggest difference is that a coquito is coconut flavored. Coquito is made with a combination of rum, creamy coconut milk, sweetened condensed milk, and warm spices.
- Usually, no eggs. Occasionally coquito is made with eggs, but most recipes – like this one – are made without eggs. Eggnog, as its name implies, is made using eggs along with milk or heavy cream.
- Kind of liquor. A Coquito can use rum, but more often is made with brandy, bourbon, or whiskey. Eggnog is traditionally made with rum or bourbon. So in this sense, a Coquito is more flexible in terms of what kind of alcohol you can use.
A Puerto Rican Family Recipe
Growing up in Puerto Rico, it never felt like the holidays until a batch of Coquito was in the fridge! This recipe is from our friend Christina’s dad in Puerto Rico. You can see some of his original recipe cards above. The recipe has evolved over time, which makes sense because everyone makes coquito differently. We have tried coquito made with spiced tea bags, with eggs, and without eggs. My cousin even makes his with melted ice cream! There is no right or wrong way, just follow your tastebuds. To us, this version really is the BEST.
Coquito Ingredients
Here’s a quick look at what you’ll need to make this coquito recipe. For the full ingredient amounts, scroll to the printable recipe card at the bottom of this post.
- Rum: A light rum, like Bacardi Superior or Don Q Cristal is the traditional choice. However, if you like a dark aged rum, it is also delicious and will boost the flavors of vanilla, cinnamon, and nutmeg. You can even use coconut rum if you prefer.
- Cinnamon: You’ll need both cinnamon sticks and ground cinnamon.
- Sweetened Condensed Milk
- Cream of Coconut: Cream of coconut is sold under a few different names. Goya makes one, but we prefer Coco Lopez.
- Coconut Milk: Get canned coconut milk with a thick layer of cream on top. I prefer the Badia brand of coconut milk as it almost always has a thick layer.
- Evaporated Milk: You can also use extra coconut milk instead, but we like the final flavor we get when we use evaporated milk.
- Ground Nutmeg: Freshly grated nutmeg will add the most flavor. I use a microplane grater to grate whole nutmeg.
- Vanilla Extract
- Shredded Coconut: While not traditional, a little shredded coconut adds more coconut flavor. You can use sweetened or unsweetened coconut.
Add Some Rum Soaked Raisins
These are optional but they are so delicious. When we first heard about soaking the raisins in rum to add to Coquito, we weren’t sure how we felt about it. But after our first glass, we realized how much we love finding those little rum-soaked raisins at the bottom. They are like an after-cocktail snack!
Can I Make a Non-Alcoholic Coquito?
Absolutely! You can completely skip the rum and it will still be delicious. We do this every year so our kiddos can also enjoy some with us!
How To Make Coquito
Are you ready to see how to make Coquito? Let’s get started:
- Flavor your rum with cinnamon (do this in advance). To start, we like to soak our rum with cinnamon sticks and raisins (if you are using them) for 24 hours (or up to a week). This is optional but really helps to give your coquito a great depth of flavor.
- Blend everything together. Then we gather all the rest of our ingredients and puree them all together in a blender. So you’ll add the coconut milk, sweetened condensed milk, evaporated milk, cream of coconut, vanilla extract, shredded coconut (optional), ground cinnamon, and nutmeg.
- Add the rum. Once everything is pureed, pour the coconut milk mixture into the bottle with the rum (and optional rum raisins) and shake well to combine.
- Chill. Chill the coquito for at least 4 hours before serving. This will help to thicken the coquito, but will also help the flavors meld together.
- Serve! Pour your chilled coquito into cocktail glasses. You can add a coconut rim before pouring your coquito if you like. Sprinkle some extra ground cinnamon or nutmeg on top, then start sipping.
Tips for Success
- Want to make your coquito thinner? In the blending step, skip the optional shredded coconut and add a little extra evaporated milk. You can also add less of the thick coconut cream from the top of the coconut milk, or leave it out altogether.
- Want to make it thicker? As your coquito chills in the fridge, it will thicken. If you have already let it chill in the fridge and it is still too thin that usually means the coconut milk you used was one without the thick coconut cream on top. The best way to fix this is to buy a can of coconut cream (not coconut milk) and only add the thick cream from the top (not the water below) to a blender with the coquito. Puree and then return to the fridge to chill again.
- Garnish. Want a festive shredded coconut rim like in the photos? Coat the rim of the glass in honey and them press it into shredded coconut! You can also sprinkle a little cinnamon or freshly grated nutmeg on top!
Variation Ideas
If you have visited Puerto Rico in the last decade, you will have noticed a renaissance of Coquito. There are so many flavors! Here’s how to make three of my favorites:
- Pumpkin. If you want to try an Autumn-y twist, I have a great recipe for Pumpkin Coquito.
- Nutella. If you want to add Nutella flavor, start with 1 cup of Nutella and add it to the blender. Give it a taste, and add more if desired.
- Pistachio. Puree 2 cups of pistachios in a food processor until they form a fine paste. Add the pistachio paste to the blender with the rest of the ingredients.
Serving Suggestions
Everything goes with a glass of this coco-nutty goodness! For the holidays, I highly recommend Pernil and a big batch of Arroz con Gandules. Maduros, Tostones, and Ensalada de Coditos make great holiday sides. Some desserts, like this easy Tres Leches Cake or a festive Roscón de Reyes, are also great ideas.
Can I Make This Ahead?
Absolutely! Coquito is best when you give it time to rest and allow the flavors to blend in the fridge, which is why we recommend letting it chill for at least 4 hours before you are going to serve it. You can certainly make it a few days or even a few weeks in advance though. (More on how long it will last below.)
How Long Does Coquito Last?
It depends! If made without eggs, Coquito can last up to 6 weeks in the fridge. Since this recipe is made without eggs and with canned milk, it can safely be stored in an airtight container in the fridge for up to 6 weeks. Just give it a good shake each time before serving.
Can I Freeze Coquito?
I don’t recommend it. The rum will prevent it from freezing solid and when it thaws the texture and flavor will be different.
Coquito Recipe
Ingredients
- 1 ½ cups rum
- 2 cinnamon sticks
- 4 oz raisins, optional
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can cream of coconut, Coco Lopez or Goya brand
- 1 (13.5 oz) can coconut milk
- 4 oz evaporated milk
- ½ teaspoon freshly ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 4 tablespoons shredded coconut, optional
Instructions
- OPTIONAL: In a large pitcher with a lid (or two large jars with lids – this will make about 56 oz of liquid total) add rum, cinnamon sticks, and optional raisins (if using). Let sit for at least 1 hour, or up to a week. (This will add an extra depth of flavor to your coquito.)
- In a blender, puree all the other ingredients. Pour into the bottle and shake well to combine with rum/raisins mixture.
- Chill for at least 4 hours before serving to allow flavors to meld and coquito to thicken. (The coconut cream will thicken as it chills.)
- Store in airtight container in refrigerator for up 6 weeks. Shake vigorously each time before serving!
Video
Notes
Nutrition
Categories:
More Festive Holiday Drinks
- Peppermint White Hot Chocolate
- Apple Cider Cocktail
- Instant Pot Pumpkin Apple Cider
- Red Velvet Hot Chocolate
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I’m not a huge fan of eggnog but have guests that are. This was sooo much better than eggnog in my opinion and everyone loved it. Without rum it was a bit too sweet for me, but extra evaporated milk helped with that. Thanks for a yummy recipe!!!
Do I add the whole can of cream of coconut?
Yes!
Looking forward to making this recipe! I am wondering if anyone used a plastic pitcher for soaking the cinnamon sticks and raisins. Does it have to be a glass container?
You can use plastic! Any container that seals (or you can cover with foil) is great!
In the first step when you allow it to marinate I placed it in the fridge by habit that won’t alter the drink in anyway when I finish making it right?
No it won’t hurt the rum/raisins to be refrigerated!
What should I do if I added to much star anise to my coquito
Hi! This recipe does not use star anise, so I assume you used another recipe? Once an ingredient is added, especially something strong like star anise, it is impossible to remove. You could add more other ingredients to try to balance it, but you can not take it out.
Can you provide the measurements or at least somewhere to start for the recipe?
Hi Dimitry! The recipe is posted in full at the bottom of the post. You can scroll through the post to the bottom or hit the “Jump To The Recipe” button at the top of the post. (The recipe is located right above the comments.) Hope this helps!
When you let it sit, is it on the counter or in the fridge? I was also wondering what kind of container you used? TIA!
Once the coquito is prepared, always store it in the fridge! You can use any kind of jar with a lid! A pitcher with a lid usually works well. Some people will also reuse orange juice cartons, etc.
4 oz evaporated milk or the entire 14 oz can?
Hi RL, just 4 oz!
Omg here we go with the raisins!? No no no. Not coquito reserve that for rum raisins ice cream but no matter what not in any island drinks like coquito or ponche none of them we don’t do that.
I left out the raisin part and it’s still fantastic! Yum!! Thank you so much for sharing!!
Hi! I made this and it’s delicious! The only trouble I’m having is after chilling the coconut fat formed a firm later at the top of the jar. Should this shake up? Or do i need to re blend it?
You should be able to shake it up! If it doesn’t, you can reblend it, but we have always been able to shake it back together before serving!
How mych rum do you add?
1.5 cups, so 12 oz rum.
Do you use sweetened shredded coconut or unsweetened?
You can use either, it’s a small amount and the little extra sugar doesn’t change the taste much either way!
Do you take the cinnamon sticks out of the rum after marinating, or leave them in?
I leave them in! You can take them out, it works either way. Just make sure you don’t blend them in the blender when you blend everything else!
I made this, it came out perfect. Added Nutella for the nephews. Then I made a Vegan version for my neighbor by making the condensed milk out of coconut milk & maple syrup, and the evaporated milk out of macadamia nut milk…cooked on medium heat until reduced in half, then added it to the mixture. It worked great!
YUM!!
I made this with Goslings dark rum (gasp! horror!) and it was amazing.
I made this exactly as directed and we loved it. The raisins are different from previous recipes and it was a great ingredient. My husband and I fought over them at the end :) Thank you!
Hi! How much does this recipe make? Want to make a few bottles or maybe 16oz mason jars for my kids’ teachers so would like to before hand to prep accordingly. Thanks!
Hi Michelle! It makes approximately 56oz!
How do you rim the glass with the coconut flakes?
I just rimmed the glass with a little corn syrup and then dipped the rim in shredded coconut!
Hi There! Just made and it tastes amazing (thanks for the recipe) mine came out a tad too thick for my liking. What is best way to thin it out just a bit without compromising the flavor?
Hey James! You can always add a little more evaporated milk or rum to thin it out!
I love this recipe… for all of you haters that want to change it and complain make your own blog! GEEZ
Say it louder for the complainers in the back! Made this and it was amazing. Some wanted it a little thinner and we had no problem adding a bit more alcohol to theirs.
How many 750 ml can I make with this recipe?
This recipe will make approximately 56 oz!
Mine came out very gritty. Where did I go wrong?
Hmm, nothing in the ingredients should cause anything gritty. I’m sorry, but I don’t have a guess as nothing should give you a gritty texture.
Did you leave the cinnamon sticks in and blend them? That might cause a grit.
Did you put the cinnamon sticks in the blender? That’s the only thing I can think of that would make it gritty lol.
Oh, that’s a good thought! I didn’t even think of that, but yes, that would definitely make it gritty.
Did you happen to put the cinnamon stick in the blender and grind it up? If so that’s where uour grit came from. Don’t blend the cinnamon stick.
Just tried your recipe completed it and put the bottle in the fridge. Now waiting for end results. There were a few extra soaked raisins in the bottom of a measuring cup. I am now a very happy camper. Just kidding, but they are good Feliz Navidad everybody.
I love the bottle! Do you have a link on where to purchase?
Sadly I don’t, I found it randomly at home goods a few years ago. Wish I had a link to share!
Hi!
I saw you mention, your cousin uses melted vanilla ice cream! Do you happen to know if it is just added in or if it’s a replacement for one of the liquids in the recipe? That idea sounded so good & I’d love to try it. Thank you in advance!
It’s used in place of the sweetened condensed milk! Just let it melt and add it in!
In step one of instructions it says “let it sit for one hour up to a week”. Would that be refrigerated or room temp “sitting”?
Room temperature while it lets the rum and cinnamon sticks (and optional raisins!) marinate. :-)
My husband is Puerto Rican so I decided to make coquito last Christmas as a treat. I had never made it so I searched online and found this. My husband said it was probably the best coquito he has EVER had (don’t tell his mom!). The addition of the rum soaked raisins was a huge hit, so much so, that he kept digging to the bottom of the jar with a spoon to get them. I even had some of the raisins set aside for my brother-in-law to put in his eggnog since he doesn’t like coconut. Needless to say, it has already been decided that this will be making a return this Christmas!
Try it with spiced dark rum!!! Yummy
How is this recipe take up this much room. Why must you put the history of each ingredient and the person who discovered it and their family history ? It’s so hard making a recipe when. It takes you 10 min to scroll to find the ingredients.
Hi James, is it so hard to hit the JUMP TO THE RECIPE button at the top of the post? It’s a lot easier to do that, and you get exactly what you want, than taking the time to write a complaint. ♀️
Well said, Jessica!
Great reply! Complaining is not necessary!
Ha awesome answer!
Thank you taking the time to explain everything. We are in the process of making it- husband is making two batches, one with rum and one with bourbon. We live in the Virgin Islands where we just went to a Coquito festival- your recipe is the one we chose to try- after tasting all the Coquitos. Thanks again for sharing!
You scroll to the bottom like every other recipe you find online. Probably took you longer to complain than if you’d just looked. It’s an awesome FREE recipe.
Do you blend the raisins in the coquito as well?
No! If you choose to include the raisins, leave them whole, don’t puree them. You can pour the rum, cinnamon sticks and raisins in after you puree it and just shake or stir to combine!
Do you have a recommendation when it comes to brand for the coconut milk? I’ve never bought coconut milk so I am not sure which one is considered good quality and has the thick layer on top.
I find the Thai kitchen coconut milk or Badia brand coconut milk have a nice thick layer of coconut cream on top!
Do you have to shake the coconut milk before putting in the blender? Also, WHAT is the best way to make it thick??? Sorry I want to make it perfect. Giving as gifts
No you do not need to shake the coconut milk, just add it to the blender. It should be plenty thick if you follow the directions and use a coconut milk with a thick coconut cream on top. If you want it extra thick, you can skip the evaporated milk. Remember, the coquito will thicken as it chills in the fridge after being pureed in the blender. Hope this helps!
What bottle is being shown to poor this into? I’m trying to find nice bottles as such but not really am.
Hi Brian! I wish I could link it, but I found it at Home Goods years ago.
I am confused – the photo of the recipe cards in Spanish are not at all the same as the recipe you have listed. Both cards have egg yolks listed and one specifies white rum. Are those the actual family recipes and then you modified them?
Hi Jen! Well yes and no. Those were some of the original recipes, but they were since modified over the years as they changed and perfected the recipe with influence from friends/family. You can use white rum, which is more traditional, but any rum is delicious!
How long should I soak raisins in rum ?
[…] that, I mean. Friday will be different. It’s New Year’s Eve so three will be cider and mead and Coquito. Thee probably won’t be a party still since the Omicron Variant is picking up pace here and most […]
Well, I’ll start with..this isn’t the traditional recipe…let’s forget for a moment that coquito is not eggnog. It contains no eggs, it is however a holiday drink. 2nd the recipe is so butchered. The correct recipe is 2 cans of Condensed milk, 2 cans of Evaporated milk, 2 cans of cream of Coconut, 1 tspn of cinnamon & never EVER use any rum other than white puerto rican rum (I use Don q coco..but traditionally it’s supposed to be bacardi)1.5 cups & this should make 3 bottles of 750 ml….if you want less coquito then you have to put half the amount of rum with half the amount of other ingredients,also there’s no rum raisins. Im imagining your recipe tastes nothing like our traditional coquito. Spiced rum?? Really??
Yup. This recipe made mine too watery, im gonna have to add more condensed milk to even it out. And spiced rum and raisins? Big no no.
You do realize that Bacardi is Caribbean rum, not Puerto Rican. Maybe your family is the one that “butchered” the drink, as you would say. Recipes evolve over time… Maybe you should too
The island produces over eighty percent of all rum consumed in the US. Puerto Rican rums are made by five major companies. These include: Don Q, Bacardí, Palo Viejo, Ron del Barrilito, and Ron Llave. These Puerto Rican rum brands have a reputation for high standards of production and consistent, high-quality products.
Hmm? Last time I visited PR I toured the Bacardi Rum factory.
Your comment is extremely unnecessary. If you don’t like the recipe, move on to another one. And like the other person commented, recipes change over time, so should you. Why don’t you make your own blog and then post your recipe so that strangers all over the world could tell you that you did it terribly? I have made this recipe multiple times with both plain rum and spiced rum and both are EXCELLENT. Dont listen to cranky Jacqui, she just thinks she can do it better but somehow ended up on a recipe blog searching for a guide on how to make it.
AGREE!! raisins? I do add a touch of vanilla but your spot on with everything else.
Hi! I accidentally put a can of 12oz of evaporated milk. Will that ruin the recipe?
It won’t ruin it, but it will make it thinner than it should be. It should still taste delicious!
Made this for Christmas without the raisins and coconut pulp and it was delicious! Rave reviews from family and friends!
It hasn’t even chilled yet and it’s so delicious!!
Kind of appalled you’re recommending Coco Lopez, it’s so artificial tasting. Make your own cream of coconut (it’s just simple syrup using coconut milk instead of water) and I guarantee it’ll be a huge upgrade.
Do you have a recipe for homeade cream of coconut? I’d love it
Ooh good tip! Thanks!
Am I using sweetened can of coconut milk or unsweetened? Thanks.
For the coconut milk, use unsweetened coconut milk (the kind with the thick cream on top). The sweetened condensed milk and cream of coconut (Coco Lopez) both have sugar in them.
Any success using Stevia or is there another way to reduce sugar? I prefer not to use artificial sweeteners like splenda, etc. Are there even products like that? I’m not sure it’s possible but lately, my husband’s sugar goes through the roof with coquito so I’m looking to modify it somehow.
Hi Maura! That’s a hard one because the ingredients traditionally used are already sweetened. You can use un-sweetened condensed milk and add stevia for that. But the cream of coconut (Coco Lopez) adds so much flavor, I think you would miss it if you skipped it. Maybe you can try skipping it and adding extra shaved coconut instead and a little coconut extract to get that flavor?? It’s worth a shot! Good luck!
Hi what brand of coconut milk?
Coconut milk – any – just pick one that has a thick layer of coconut milk on top. I sometimes even buy the Thai ones that say coconut cream. They are still a coconut milk, just with an extra thick layer of the coconut fat on top! Makes a deliciously creamy coquito!
I don’t know why so many people have to argue over a recipe, but I just made this and it’s delicious, even room temp. I did double the batch since it’s for a party and I filled a large pitcher nearly to the top. I’m sure it will taste even better tomorrow after it’s chilled. I made the recipe exactly as written although I may add a little rumchata tomorrow before serving.
Best I’ve had. I usually use Captain Morgan for the rum. yum.
In the original recipe it mentions 2 egg yolks but I see you did not include them in yours. I am not too fond of raw yolks in food but I am wondering what it would add to the Coquito… I am intrigued! Have you tried it with them?
Eggs in any cream based drink (like coquito or American eggnog) are used to thicken the drink. You are welcome to add them if you prefer the eggs, but they are definitely not needed!
Cannot coquito cookies be made with almond flour
Hi Jessica, I made this last year. It was such a big hit with friends and family. They said it was just as good as our Puerto Rican friend’s grandmothers version. That was a great complement.
I’m getting ready to make a batch now. Thanks for sharing this recipe.
Hey there!!
I wasn’t to make this for a vegan Puerto Rican friend.. the only issue is the sweetened condensed milk, can we add extra cream of coconut or add something else as a replacement?
Hi! An extra can of cream of coconut (the coco Lopez kind with sugar!) should work!
I’m sorry but raisins do not go in the coquito. I’ve never seen this.
Yes the do. We’re a traditional Puerto Rican household and our families have coquito competitions to see who’s is best, and raisins always make an appearance in several versions.
Absolutely there are coquito with raisins, you may not see it often but my aunties and In-laws definitely added the raisins.
LOL, Katie, “I’ve never seen this.” Precisely why you will never experience the truly out of the ordinary! Cooking would have never progressed to the level it has were all cooks like you, bless that little heart you seem not to have.
Experienced and highly creative cooks operate with open minds, not closed ones, and they certainly don’t go to someone’s home, listen to their story and then tell them it doesn’t work that way without having at least tried what they’ve told you…which is the electronic equivalent of what you’ve done here.
Oh, Katie! Feel free to share your Michelin star, James Beard award, or whatever other cooking awards you’ve won to give you this level of judgment! Wow!
And by the way, Jessica, I can’t wait to try the raisins, what a great idea! It sounds fabulous, like melted rum raisin ice cream! Happy holidays!!
Falta de respeto la de usted. Esta receta es una de las originales. Nacida y criada en la isla. Esta receta es muy parecida a la receta de mi familia que ha estado en mi familia por muchas (muchísimas) generaciones. Mucho antes de usted nacer! El irrespetuoso es usted. No todos los puertorriqueños hacemos el coquito igual al igual que el arroz con gandules o el pernil. Quien es usted para decir usted es más puertorriqueño que quien? Jessica you know your coquito. Your family knows their coquito. This one is so old, it’s actually one of the originals, of course plus or minus one or more ingredients. No less Puerto Rican!
Muchas familias en Puerto Rico así es que lo hacemos. De muchas generaciones.
so because you have never seen it then it don’t exist?
man you think A LOT of yourself
Hi thanks so much for this recipe! I just made it and hope it tastes good for my family on Christmas Day. I did not remove the cinnamon sticks was I supposed to. Please let me know my batches are in the fridge. Thanks again Happy Holidays !
Hi Laura! The cinnamon sticks can always stay in! Just make sure you don’t pour one into someones glass. ;-)
Hi Jessica! I made it the way you recommended and it was amazing. I am just wondering how do I get the coconut around the rim of the glass? I was able to do it with cinnamon but not coconut
I used a little corn syrup on the rim of the glass (you can also use honey, just something thick and sticky) and then dipped it in a plate of shredded coconut!
Let’s do organic makes a sweetend condensed coconut milk you could try. My local grocery keeps in the bakery section near the specialty items.
I recently found that they make sweetened coconut condensed milk. I believe it’s Vegan may depend on the brand.
Hello. I know I’m late, but a brand called Nature’s Charm makes a coconut sweetened condensed milk and it’s excellent. I usually buy on vitacost but have occasionally found it at Whole Foods and even once at a Walmart by me. I have also seen a video some time ago of someone making it at home and the consistency looked on point :)
I’m not sure if coconut condensed milk is available where you live, but it’s vegan and would definitely enhance the flavour of the drink while giving you a similar consistency that dairy condensed milk would impart.
Do you have the recipe/breakdown for a single serving (instead of a batch)?
Hi Christine! Sadly since it’s a recipe that uses a lot of canned items, a single serving just doesn’t make sense. You would have a lot of wasted ingredients only using a little out of each can.
Just make a whole batch and store the rest in the fridge. You won’t regret it
I used sweetened condensed coconut milk. Found it at Walmart.
Do you use sweetened Or unsweetened shredded coconut?
Hi! You can use either, both work great!
Loveddd this recipe! I made it following your recipe! The taste was perfect but it was chunks in it so I blended it until it was smooth and let it sit overnight and it has not thickened up….any suggestions on how I can get it a bit thicker?
It should definitely thicken up in the fridge. You can add extra shredded coconut and repuree it if it is too thin still. However, the coconut milk should thicken once chilled and give you the thicker coquito!
Hi Jessica! When you add the rum and raisins to the coconut mixture, do you remove the cinnamon sticks? Or put those in as well?
Thank you!!!
I keep the cinnamon sticks in, because I think it helps to marinate it all while it chills! But it’s good either way!
Made this today. I had a sip of the coconut mixture before I added it to the rum and it was so delicious!! Could definitely do a Virgin batch of this. I felt like my rum was too strong. I only could find Barcardi Dark where I was at – do you have a suggestion for another rum I could use? Oh – and so glad I found the coconut stuff – the coco loco – it was in the mixture isle (next to alcohol) at Walmart.
Hi Kristen! I like to use captain Morgan reserve spiced rum! It’s our personal favorite! But whatever rum you personally prefer will work, I just recommend using one that flavor matches the coconut. So either a plain white rum, spiced rum or even a coconut flavored rum will all work!
Your friend’s father knew his coquito very well. This is actually a very very old recipe. Mas vieja que el frío! Older than most of us on this thread. Not too many people today even know about it since it has been sadly changed/lost through the generations. This recipe is from even before our great great grandparents.
Don’t let these comments fool you!
This is very very close to the original!
Unfortunately considered not “traditional” today because its been altered to be a bit more like eggnog by the Puerto Ricans who left the island long ago to settle stateside. Raisins are actually one of the original ingredients in the original coquito from the island. I’d add star anise which is another original ingredient. Born and raised in the island. Both sets of my great great grandparents in the island approve of my comment.
Ive used Atlantico Rum reserva and its been super good
Do you blend the cinnamon sticks too? It said blend all other ingredients. Is that including the cinnamon sticks and raisins?
Hi Jenn, no you blend all other ingredients and then add them to the rum/raisins/cinnamon stick mixture and shake to combine.
Hi! I’m excited to try this even though holidays have passed. Question: can you tell me where you got the bottle in your picture? It’s beautiful!!!
Thanks! It was a thrift shop find! Sorry I can’t link it!
I made this recipe this year, never having tried coquito before. But I love coconut and I dislike eggnog so this sounded perfect for me. I made 2 batches; one with rum and one without. The first bath he came out of the blender perfectly. The second was all lumpy. I could t figure out why since I used the exact same ingredients only a few minutes apart. It was in the blender for slightly longer. Could over blending it made the lumps form? I put it into a pot and with low heat the chunks disappeared but when I refrigerated it, it went lumpy again. Do you have any suggestions for me??
Thank you for sharing! It’s delicious and I will be making this every Christmas now. ❤️
That is super strange! I wonder if one of your cans of coconut milk was different from the other? Coconut milk can solidify, but once pureed should be smooth! Glad you enjoyed it anyways Lesley!
Sometimes coconut milk has a thick topping so straining through a cheesecloth resolves this issue.
If I make non alcoholic do I need to substitute with anything?
Hi! Nope, you shouldn’t need to add anything. If it is a little too thick, you can add a little extra evaporated milk if needed!
Delicious!! I love this version of egg nog, creamy and just the right balance of nutmeg and cinnamon spice. I made a batch both on Christmas Eve and Christmas Day, To me, it’s a winter version of a Pina Colada (my favourite poolside drink!) I had a difficult time trying to find ‘Cream of Coconut’ however found a bartender on YouTube who makes his own, very easy.:
warm I can (14oz) of coconut milk over low heat, add a pitch of salt and 1 and half cups of white sugar. Stir until dissolved, you will see a colour change from bright white to a more translucent white. And that’s it!
I used your recipe and it was delicious! I replaced the rum with Crown Royal Vanilla (whisky) and it’s so good. Thank you so much for sharing this!! I will try another batch with the rum in the future.
Did you still add vanilla?
Well…this is just the most amazing recipe in the world! I had to make two batches just to be sure! I’m not a fan of egg nog, but I found out about Coquitos when I watched the Sugar Rush Christmas show. My interest was piqued, and so I did a Pinterest search and chose this recipe. Wow! I so LOVE this stuff! It will be my Christmas go to for a lovely boozy celebration drink! Thank you for sharing. By the way, mine has been in the fridge for a few days in a large mason jar. It separates, but as long as I give it a good shake, it goes smooth again.
I did not realize the cinnamon sticks would dissolve so I feel there is a little too much cinnamon in this recipe. When I tasted it after 5 hours, I thought I needed to remove them, but they were gone! Next time I will omit the additional cinnamon. Other than that, this is good. Also, the coconut flakes were not blended in so I will try blending again today to see if they can get a little more chopped up.
Please ignore the above post. When I was preparing the drink for the blender, I did find the cinnamon sticks. The drink is so thick that I wasn’t able to find them last night. It did not separate overnight and is very thick and creamy this morning. So good!!
Hi Jessica, I made this last night but I used an 11.5 oz can of condensed coconut milk and added about another 4 oz of regular condensed milk. I also used evaporated coconut milk instead of regular evaporated milk. I used about 2 cups of Bacardi black rum. All other ingredients were used as listed. It’s been in the fridge for about 10 hours. I taste tested it today and it’s not as thick as i thought it would be based on your description. Any feedback on what it could be? I just turned the fridge temp colder to see if that helps.
Hi Carmen! I wish I could help, but I have never seen or tried condensed coconut milk or evaporated coconut milk. I think those changes may be why it’s not as thick.
Sorry us Puerto Rican’s don’t put Raisins in our traditional coquito…
My husband just brought home some Coquito from work, one of his Puerto Rican coworkers made for him. My husband is also Puerto Rican. I had never heard of the raisins in it before but that is how his coworker made it. It was delicious.
Speak for yourself please.
I was wondering about that! It still sounds good though.
Soy puertorriqueña, in my family we use raisins. We all have a different version because we all try to compete against eachother in the family.. jaja
Correct! No raisins. My grandmother never used any canned milks, coconut or others! She would grind the meat of several dry coconuts, covered the resulting mash with water, and gently cooked it. Once cooled, she would extract the coconut milk using a piece of cheesecloth. She would then cream egg yolks with sugar until light in color, added the cooled coconut milk, rum, cinnamon and ginger. And the rum was Pitirre. It was incomparable to anything we prepare today in the modern kitchen. But I understand; needs must. Feliz Navidad!
Speak for yourself. My family and I do for many generations now. Born and raised in PR.
Also… I found “coconut sweetened condensed milk” at Walmart. It was a super addition.
I just made this after a friend suggested it. It was a super success for Holiday Gifts! The only thing I neglected to add was the nutmeg. Put them in Mason jars with some holiday stickers. Fantastic!! Going to make more.
Hello! Have you ever tried this dairy free? I’m wondering if I swap for dairy free options if it will still taste as good. Thanks!
Hi Candy! Sorry, I have not, but if you do try it dairy free — please come back and let us all know how it turns out!
Hi! Making this soon. How many servings would you say this makes?
Depending on your glass size I’d say 8 to 10 servings.
Absolutely amazing! I made a “trial run” batch for family the other day, incredible. Made 6 batches last night and filled 12 quart mason jars as gifts for my work friends. Thank you SO much for this.
Hello, I just made this and after pulling it out of the fridge (was in there for 4 hours) it was all chunky so I had to re-blend it. The flavor is out of this world but I’d like to figure out why this happened because the plan is to batch them in mason jars and keep them in the fridge!
Hmmm. Mine stays smooth, but a couple of people have commented this over the years. I wonder if it wasn’t pureed super smooth? I wish I had a better answer, but I have tried recreating it and haven’t had this happen!
Hi I’m excited to try this recipe! What do you do with cinnamon sticks after it’s blended together? Discard?
I keep them in the bottom of the jar in the fridge! I discard them after we drink all the coquito!
Hi there! Tastes delicious last night but it has frozen in my fridge! What do I do?!?
Just let it thaw! Should be totally fine!
I made this last year. My Puerto Rican “Papi” from work made it every year, and yes, he used raisins. I made a virgin version (hee!) for my friends who don’t drink, and the full onslaught for my booze-lovin’ friends. I used Bacardi Silver but have some Capn Morgan spiced rum this year that I just cant drink alone (I like my booze neat, for the most part. Yeah, no on Morgan) so I might try using it this year. Tis the season!
There was a recipe I used (I think by Goya) but after I refrigerated the drink, I had chunks of what seemed like hardened coconut oil. I decided not to make this drink; however, it was good. What did I do wrong? I did enjoy the drink a lot!
I’m a little confused. Did you have these issues with this recipe or the Goya recipe? To me it sounds like it wasn’t combined well – make sure to use a powerful blender!
I used the Goya recipe but I was thinking it was the Cream of Coconut that caused the chunks and hardness. Immediately after blending (I blended for over 2 min) the drink was good but after refrigeration I had about a 1/2 inch round thickness in my quart jars at the bottom. I didn’t think it should be that way. It was like hard coconut oil. I will try this recipe. I loved the drink but couldn’t stand the hard chunks. Thank you.
The Creme de Coco does harden like coconut oil does. When I want to fast melt it, I run the bottle that I have the Coquito in under hot water and then give it a good shake to reblend and it’s all good.
Coco Lopez can do this. Some people recommend microwaving it (in a microwave safe container) for 30 seconds or so before using it to “melt” any solidified chunks.
Did you forget the egg yolks in your recipe??? They are in all the handwritten ones….2 yemas de huevo. I think this was left out. Can’t have egg nog without egg
Your questions were answered above in the post, right under the photos of the hand written recipes. :-)
[…] rare upside of winter beginning is that it’s the time of year when bottles of coquito (a significant upgrade from traditional eggnog) get distributed by good-hearted Puerto Rican folks […]
I can’t find coco Lopez anywhere and I am unable to order it online, is there anything I can substitute it with?
That’s a hard one, because there is nothing quite like it! I would recommend using a little extra sweetened condensed milk, coconut flakes and coconut milk to replace it if you have to.
If you sub out the coconut cream for this extra sweetened coconut condensed milk and other items then there won’t be any chunks at all. It doesn’t matter how much you blend coconut cream the oil will eventually settle and harden.
Ella, there is a Goya version. It’s called Cream of Coconut / Crema de Coco.
The cream of coconut is found in the drink mixer section of the store.
Did you use sweetened coconut flakes or unsweetened?
You can use either! Both work just fine, there is no wrong choice. I usually use the sweetened coconut flakes because it’s what I usually have on hand.
Did you check WalMart? Our WalMart carries it. It is in the section with other mixers and the soft drinks.
Mine actually ended up being in the liquor section at the liquor store.
Goya makes cream of coconut as well. Some people prefer one to the other but they’re both pretty good.
Is it unsweetened shredded coconut? I am super excited to try this recipe!!!
You can use unsweetened or sweetened! Either way!
The best ever! Made one batch and had to double the next one!
Coquito
Thank you for posting and to your Puerto Rican friends for sharing. I’m excited to try this recipe! I’m noticing that this recipe calls for less evaporated milk than other recipes, which call for a 12oz can. Any distinguishing characteristics of using less evaporated milk? Perhaps not as sweet? and less calories ;)?
Evaporated milk is not sweetened, so no it doesn’t effect the sweetness. However, using less evaporated milk means the final product is thicker and creamier! The more evaporated milk, the thinner the final Coquito!
[…] thick and creamy Coquito recipe is a Puerto Rican […]
Wouldn’t this be called American style Coquito?
Why would it be American style? When it’s from my Puerto Rican family? (Check out that 1980’s hand written note card…in Spanish…sent to me from Puerto Rico on a cell phone.) ;-)
Because your recipe diverges from the original that comes from the island I was born and raised in. A lot of the callouts you have placed in your recipe take away the originality that this drink gives to my people, it is disrespectful to call your recipe Puerto Rican when the recipe itself is not traditional.
Many different families from PR have their own version of the drink. None of them are any less authentic than whatever mix you’re used to. We have lived in PR for generations and we have our own version too. It’s very similar to this. There is no disrespect in posting this recipe and I’m glad that PR is being shared and celebrated!
I’m pretty sure that different families make it differently. My dad is off the boat italian and our recipes differ from others from his home town it doesn’t make it not authentic. My aunt was born in Puerto Rico and plus eggs minus the shredded coconut this is the same recipe her family has always used. What a rude and ignorant comment to make.
Cry me a river. Adaptations can still be traditional, and are not a sign of disrespect. Plus, it’s a drink for christ sake.
I am looking at a 1979 recipe book Cocina Criolla by Carmen Aboy Valledejuli. This recipe diverges from the original that comes from the island because it calls for evaporated milk and coconut milk from a can (instead of buying coconuts, pulling/grinding the pulp, making the coconut milk by boiling water and straining the pulp). What is wrong with that convenience of a can? I am born and raised Puerto Rican and have seen several different versions of coquito.. all traditional with a personal touch. Traditional Puerto Rican recipes sometimes call for too much salt and cooking temperatures that are no longer the standard (i.e. calls for cooking pork way much longer than needed accordant to more contemporary recommendations). Changing recipes to taste or improve flavor is a good thing and is not disrespectful at all. Good job Jessica!
Will captain Morgan work for the rum?
Sure! You can really use any rum you would prefer!
Those “family recipe” cards list egg yolks in Spanish, but they are not in your recipe.
Hi Melissa! Yup it does, you can read the post and I talk about how we prefer it without the eggs and have been making it that way for a very long time now (the note card is originally from the 80’s). However, traditionally it does have eggs. You are welcome to use them if you would like, we just prefer not to use the eggs anymore.
I see the recipe card calls for 1-1/2 cups dark rum and 1/2 cup of coconut rum, is there a reason you left our the coconut rum? Flavor or just too strong? Thanks!
Hi Jessica, name twin! Over the last 40ish years it has changed up a little how we make it. We also skip the eggs now. You can use any type or flavor of rum you would prefer, there is no wrong choice when it comes to rum. ;-)
Just a question about the rum. In the description, you state to use dark spiced rum, but in the recipe itself it just says dark rum. I noted some people are using regular run. I would prefer the spiced if that is correct. Thank you.
You can use any that you would prefer, it doesn’t change the flavor all that much, it’s just a personal preference or what you have on hand! Some people even us coconut rum! It’s all up to you!
The original recipe cards in the photo posted call for white rum and coconut rum. Why is it that you’ve replaced it with dark spiced rum instead? Does this give it a better flavor? Also what dark spiced rum would you recommend?
From what i’ve seen most traditional coquito recipes use exclusively white rum so I do worry about it not being as authentic with the substitution.
The original recipe cards also call for either full eggs or egg yolks but I didn’t see that anywhere on the ingredients list. Should I not use any when I make mine?
It’s a bit confusing when neither of these recipes match up.
We have changed things over the years. The note card is from the 80’s and we have made some changes over 40ish years. ;-)
You can use coconut rum, dark rum, spiced rum or white rum. The flavor will not change all that much. I recommend using what you already have in your bar on hand.
Yes, originally it used eggs. I discussed it in the post, we prefer not to use the eggs these days. We don’t find them necessary to thicken it up and without them you don’t have to worry about finding pasteurized eggs OR a shorter shelf life. But you can feel free to use them if you would prefer.
[…] Coquito (Puerto Rican eggnog) is the choice holiday beverage for the adults in this family. We’ve been sipping on that a lot this year, and the kids were feeling a little left out. […]
I can only ever find Goya Cream of Coconut..is that still good enough to use? Isn’t it practically the same?
Yes! It will work too! I just prefer the flavor in Coco Lopez, but either brand will work!
[…] adapted this recipe from The Novice Chef. Her authentic Puerto Rican recipe was the one that sparked my interest most. Both Eleanor and I […]
Never made this before I like having it from friends. So I am planning to make for the holidays.
[…] The ingredients I used. Recipe adapted from The Novice Chef Recipe […]
[…] adapted this recipe from The Novice Chef. Her authentic Puerto Rican recipe was the one that sparked my interest most. Both Eleanor and I […]
I followed this recipe EXACTLY and didnt even get 48 ounces of liquid. Not sure what you added to get 56? Yes the ounces in the recipe add up but thick ingredients just dont work that way.
Hi Paul, an Imperial fluid ounce weighs exactly 1 oz., so I assume your discussing the conversion between volume and weight? This recipe adds up to actually make a little more than 56 ozs.
1 1/2 cups rum = 12 oz rum
14 oz sweetened condensed milk
15 oz cream of coconut
13.5 oz coconut milk
4 oz evaporated milk
= 58.5 oz total liquid.
Coco
[…] Drink Recipe: Coquito […]
This was the best Coquito recipe I have made. I normally have used white rum but did dark rum this time and it was so Gordon! I was also a bit apprehensive about the raisins but they were so good! This will be a Christmas staple going forward! Thank you!
It looks delicious…Yummy to drink!
I made this for the first time and it came out awesome,
Before this I used to have a friend and her mom would make this every year around Christmas OMG
ITS SO GOOD !
I had a friend give me a bottle she made around Dec 20th, forgot to drink it. It’s been in our refrigerator since she gave it us. Its January 2nd and wo dering if it’s still ok to drink.
I can’t guarantee it, but should be ok since it’s not made with any fresh dairy products.
I tried this recipe except I only used one small can of cream of coconut, (no raisins), it tasted amazing, everyone loved it! Have made it about 5 times since Christmas Eve!! Yummy! I’m using Don Q dark rum. Made a batch for the younger kids without the alcohol! We love it! Thanks for sharing!
OMG!!! I think I have died and went to coquito heaven!
Seriously though, I whipped up this concoction for Christmas and gave it away as gifts. Well, I didn’t give it ALL away, I have a couple mason jars full stashed away in the fridge for myself of course. Let me tell you, I recieved nothing short of rave reviews from all who imbibed. I will be making this every holiday season from now on. Thank you for sharing.
So glad to hear that Sharon!! Enjoy!!
Awesome recipe! Loved the rum raisins too! I soaked my raisins in white rum and 1 teaspoon of allspice because I didn’t have cinnamon sticks. Didn’t use the shredded coconut and stores the raisins in fridge for individual use. Family loved
Sounds so good, I’m making it for new year’s Eve. I was wondering if the shredded coconut is the sweetened kind that you bake with? And how much to blend in??
Omg the best coquito ever !!!!!! My husband is Puerto Rican and he is in love with tour recipe. Thank you so much for that.
Sounds delicious! -but is there any substitute for the rum, if one wants a non-alcoholic variation?
For a non alcohol version, I would add more coconut milk (equal to the amount of rum you are leaving out). The add a couple of teaspoons of rum extract, available in the baking aisle of most supermarkets.
Yes! You can use additional coconut milk or evaporated milk in it’s place!
Thanks for sharing! I doubled the recipe and loved it. I used Bacardi white rum instead. Thicket and creamy- and delicious frozen. I poured some in silicone popsicle molds to keep for later.
I see you’ve left out the egg yolks that were written on the recipe cards. What would be the way to incorporate those ?
If you would like to use the egg yolk, you will need to cook them in a double broiler with the evaporated milk. Then add them to the blender with the rest of the ingredients.
I’m making coqito…. My mother in law uses egg yolks in hers….. she’s from PR…. is it safe to use the egg yokes? I see you don’t have it in your recipe….
Yes it’s safe to use them if you prefer to add them!
I’m sorry but I have never ever made coquito with eggs, at least in my family recipe. When add yolk it is call a different name. Just saying.
Made this last night, and it came out very thin – not thick or creamy at all. The 1.5 cups of rum was a little too much for my taste, and I also went with white instead of dark. Noticed the photo of the Spanish recipe differs from what is written here on the blog, so I’ll try that next time instead and include eggs.
Responding to my original comment to say that although I wasn’t a big fan of this coquito, it was a HIT with my family. They drank all of the coquito and loved it, but agreed it could be a tad creamier.
I don’t think you add all the rum in, do you? I understood that you soak the raisins in it and then add it and the raisins to taste. Maybe then it will be thicker? If you add the eggs you probably want to lightly coddle them first
The recipe cards in the photo call for 2 egg yokes. Should I add them?
I made this for the first time, never had Coquito before and it turned out great! I even bought bottles to bring as gifts to our family Christmas dinner. Instead of dark rum, I accidentally purchased Malibu coconut rum, but still tastes excellent. Added extra nutmeg because I enjoy the flavor. I hope it thickens up in the fridge, seems more liquidy after pureeing & not sure if it should be thicker? I added rum with all other ingredients to blender. FYI, if you double the recipe, you will have enough to fill 3 – 33.75 oz. bottles. Thank you for turning me onto Coquito! Yumm.
The cinnamon stcks? Should they be removed before combining the cream and the rum portions or can they stay in?
They can stay in! We leave them floating at the bottom of the jar. ;-)
HI! Just finished making my batch for Christmas Eve and Christmas. The taste so far is amazing. I added the raisins. I think they are a special touch. Mine came out not as creamy. DOes it thicken up in the next 24? TIA
Yes it will thicken as it chills in the fridge!
Do you have a non alcoholic version?
Just leave the alcohol out!
Not every pr family makes it this way, many varieties.
Not every pr family makes it this way, many varieties.
Are you supposed to leave the cinnamon sticks in or take them out before serving?
This is my question also
I leave the cinnamon sticks in the bottom of the jar. I do not pour them into a glass, but keep them in the jar for added flavor. :-)
Great recipe but definitely TOO MUCH RUM! So overpowering.
As a Puerto Rican, born & bred…Coconut is the furthest thing from my mind, shocking I know! However; when the Navidad festivities begin, let the COQUITO flow! I’m very traditional, will try the addition of raisins for the added flavor! BTW, for my guests, I’ll add whipped cream with a sprinkle of cinnamon powder & toasted coconut flakes!
Love this recipe. I never did the shredded coconut or the raisins and both a wonderful addition! Feliz Navidad!
I’ve been making Coquito for many years,…. I like your recipe but I noticed you omitted the egg yolks from the hand written recipe given to you. Was this on purpose? Also the raisin in the rum is what i like to do also, it mellows out the Bacardi Silver. I also find that less is more ( the evaporated milk -using only 4oz. instead of like 2 cans all the time) I will be using this recipe from now on and will include the 2 yamas de huevos. Que sabor rica!
Omg amazing. Seriously, Honda down, the best coquito I’ve ever had or made!
I wanted to make a virgin version of this. What would I substitute for the room if I don’t want to use alcohol? Thanks so much!
I have the same question!
Rum extract. You get the similar flavor, without the alcohol.
Please do not keep calling coquito “eggnog”
Coquito is NOT eggnog
And does not have raisins!!!!
I have family from Puerto Rico that use raisin in the rum to add flavor to the rum (also it seems to mellow it out, I use only Bacardi Silver). So it is a preference of taste for everyone.
Everyone has their preference and their own way of making it. Don’t be so negativeZ
its picture says white rum but youre saying dark rum.. is it a prefrence?
Yummy drink
I’ve made a lot of coquito in my life, but none that tasted this great!
I usre white rum. Don Q cristalnis the best rum puerto rico makes. Everyone thinks its bacardi. I’m a chef and worked in many different restaurants in puerto rico. The more traditonal is coco lopez, leche de coco, leche carnation leche condensada cinamin and vanilla the nutmeg is a little to much if u want to add, add less. Cinamin stick in the bottle. I always suggest adding a bit of fresh coconut. I also suggest blend with a whip by hand instead of the blender if u blend it to much it will get very yhick after a couple of days.. i always tell people find the taste u like with ingrediants you have if u want add more of something have it and enjoy. Buen Provecho y Salud
Coquito comes from the word coconut. When you add eggs to it it changes it completely. Original Coquito was made with fresh coconut water. I am from a region of Puerto Rico It was always made that way.
Are you able to tell me what the shelf life is of this wonderful mix.
Reading the article, it says 1 month.
Thank you this sounds wonderful. What makes it look so blush pink? Is it the raisins?
If it came out too thick it might be because you used the wrong milk ratio. Maybe you used two cans of coconut cream (coco Lopez) which is very thick instead of using one can of coconut cream (coco Lopez), one can of coconut Milk, one can of condense milk and evaporated milk. The wrong ratio of milks will give you a thicker or thinner coquito; it affects the sweet levels. Make sure you taste the final product before pouring into bottle so you can adjust accordingly.
I’m from PR and I love coquito !!
Wonderful ,a real treat.
The index card with recipe in Spanish Which I believe is your friends calls for eggs but on your ingredients it does not. Please clarify. Also I did this and it came out sooooo chunky it wouldn’t come out the bottle. What did I do wrong?
Can someone answer this question??? I have the same question!
If it came out too thick it might be because you used the wrong milk ratio. Maybe you used two cans of coconut cream (coco Lopez) which is very thick instead of using one can of coconut cream (coco Lopez), one can of coconut Milk, one can of condense milk and evaporated milk. The wrong ratio of milks will give you a thicker or thinner coquito; it affects the sweet levels. It could have also been too chunky if you added too much shredded coconut. Make sure you taste the final product before pouring into bottle so you can adjust accordingly.
Coquito has no eggs.
Im from Puerto Rico, where Coquito is originally from.
We have a similar drink that has eggs and its called Ponche.
Coquito also has no raisins. It will completely change the flavor
Hope this helps
I made a tester batch of this recipe today. I have a family recipe that I have made every year but was curious about this one. My family told me to throw my old recipe away! This is the best Coquito recipe! This Puerto Rican family agrees!!
I’m trying your recipe for party favors, any suggestions on how to make it less creamy without losing flavor? The bottles I’m using have small openings and it may be difficult to pour a creamier mixture.
Hi, What brand of dark rum do you use?
I made this tonight for my first batch of Coquito of the year. I have a recipe I make every year, but I saved this one last year to try out. I left out the raisins because I am a little more of a purist. THIS WAS AMAZING COQUITO! My husband already asked me to make another batch! Thank your friend for the recipe.
Rum raisins is not part of the original recipe. Take the nutmeg, and the raisins out, and use white Bacardi or Don Q as the rum alternatives. IF u use “the spice tea” (search for it – for coquito) THEN is when you’ll be making the authentic original one.
If u like this one here; it is just a variation.
Class dismissed!
…you’re welcome!
Make it your way then. No need to be nasty.
Exactly! Too lazy to upload their recipe but have enough negative energy to basically bash yours. Don’t remember you calling it authentic Coquito, just stated it was a family recipe. It was very delicious and a hit at my holiday party, which ironically had various Spanish nationalities represented, since my girlfriend is Peruvian. I really don’t like raisins any more so I left them out and I had a bottle of pyrat xo rum in my liquor cabinet so i just used that. Appreciate your recipe and happy holidays!
So being Puerto Rican, I can tell you that there are probably a million variations on this “traditional” drink. The drink itself is traditional. Not the exact recipe. Everyone makes their Sofrito or Recaito differently same with this. While I do agree about the raisins and spiced rum not being “traditional” that is just from my family’s perspective. However I do agree about the post being a bit arrogant.
Personally I prefer the clear rum and more cinnamon. I also use fresh coconut if I can get it. Grind it up well and it makes for a rich and very thick drink. Enjoy however you please!
I made this for our Christmas Dinner and later gift opening. It is delicious. Very rich.
I definitely need this in my life!!
nice cocktail, hadn’t ever tried anything like it so much appreciated and will have to delve into more of the same coquitos recipes
Can you email me the recipe to rebepaco49@yahoo.com
Thank you
Rebeca
I’ve never had coquito! Can’t wait to try your recipe!
Looks delicious and so easy to make! Such a great flavor!
How delicious this drink looks! Yummy!
Wow! I need a big glass of this! It looks so good!
Is it only 4oz of evaporated milk for the receipe?
My family LOVES eggnog, so I’m always open to variations on a holiday classic but I’ve never heard of this! Sounds fantastic
Seriously the best coquito I’ve ever made! This recipe is amazing!
I am not a huge fan of traditional eggnog. This recipe changes all of that! bring on the coconut!
What brand of coconut milk do you use?
I like to use Conchita or Badia brand coconut milks because they have the thick coconut milk on top. I find the Goya coconut milk to be thinner with less of the thick coconut milk on top.