Puerto rican coquito recipe: Authentic Coquito Recipe | Puerto Rican Coconut Nog – Conoce las especies de Puerto Rico

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August 28, 2021
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Puerto rican coquito recipe: Authentic Coquito Recipe | Puerto Rican Coconut Nog

Authentic Coquito Recipe | Puerto Rican Coconut Nog

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Coquito | Christmas isn’t Christmas in Puerto Rico without a glass of cold coquito (co-kee-to). If you don’t know what’s coquito my heart hurts for you because it’s the best thing EVER! I like to call it eggnog’s better tasting sassy cousin. Even though it’s nothing like eggnog.

I make bottles of this every year and give away as gifts to friends and family. Bring a bottle of coquito to any holiday party and I am positive you will be invited back the next year.

How to Make Coquito

This is literally one of the easiest recipes ever. However, it did not use to be so easy. Before canned coconut milk or cream of coconut people would have to grate fresh coconut and squeeze the coconut milk into a large bowl. But today all you need is a can opener.

All that is is required is to combine all ingredients into a large bowl and whisk until well combined. Then chill in the refrigerator before serving.

Does Coquito Have Eggs?

Like many traditional foods or drinks that coquito can trigger some passionate debate. The biggest debate regarding coquito is with or without egg yolk.

Everyone that is familiar with coquito stands firmly in one camp. I am firmly in the no egg yolk camp. My abuela and mother made it with no egg yolk so I make it with no egg yolk. I always say coquito isn’t eggnog it’s coquito.

What’s the Difference Between Coquito and Eggnog?

Now I’m not knocking eggnog. In fact, my friend Rebecca has a killer eggnog recipe, much better than buying store-bought eggnog.

But eggnog and coquito are not the same. I refer to eggnog as a drinking custard. It’s made of milk, heavy cream, sugar, and raw egg yolks that gently cook until thick and creamy. It is served chilled with some brandy, bourbon, or cognac.

Coquito has coconut milk or cream of coconut and is served with white rum. Some recipes will include an egg but, I’ve already shared how I feel about the egg in coquito.

The addition of egg to coquito didn’t come until much later. Abuela once told me that the addition of egg yolk was the influence of the classic American Christmas drink eggnog. How true that is I can’t say but I continue to stand firm in the no egg yolk camp. If your abuela made it with egg yolk go for it.

If you are interested in the history of eggnog and coquito listen to my interview on the podcast Every Little Thing | Is Egg the Only Nog.

What is Coquito?

It is not coconut eggnog; it’s coquito. The egg yolk debate has been around for a long time. But the main ingredients of coquito are canned coconut milk and or evaporated milk, cream of coconut, Puerto Rican rum, and sweetened condensed milk. It will also include flavorings such as cinnamon, vanilla extract, and sometimes nutmeg. The result is a creamy coconut rum drink that is essential to any Puerto Rican Christmas celebration.

Coquito literally translates as “little coconut”. It’s best enjoyed super cold. I always suggest starting with a small glass because it’s very rich. But, it’s hard to have just one glass.

I can say with 110% confidence that you will never touch eggnog again after tasting coquito. Ok, maybe 99% confidence. But come on! Who doesn’t want a little coconut in a glass

Coquito Recipe Ingredients

1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
2 cups (1 15 oz can) cream of coconut (like Coco Lopez)
1/4 tsp cinnamon
1/8 tsp nutmeg
1 tsp vanilla
1 1/2 cup white Don Q rum
cinnamon sticks for garnish

Is that Enough Rum?

In the recipe, I suggest 1 1/2 cups of rum. If that sounds like too much start with 1 cup and add more to taste. I like to add just enough rum that it’s prickly on the back of your throat and warms you on the inside. It will be one of the few drinks you’ll have that is cold that warms you up.

Just be careful because the flavor of the rum gets stronger the longer the drink “marinades”.

Can Coquito be Made without Rum?

I believe everyone should experience the joy of coquito. It is totally fine to prepare the coquito without rum if needed. You may not drink alcohol or you may be serving minors. When making a virgin version of coquito I recommend substituting coconut milk for the rum and adding rum extract to taste.

This way everyone can enjoy a festive cup of coquito for Christmas.

How Long Does Coquito Last?

Another reason I make my recipe without egg yolks is that it extends its shelf life. It should last in your refrigerator for 4 – 6 months.

If your coquito has a little fat cap at that top that is completely normal. That is just the cream of coconut fat separating which is normal. Give your coquito a poke and a good shake and you are good to go.

If making a version that includes eggs it might not last as long so please do not apply this time frame to other recipes.

Tips for Coquito

This recipe calls for cream of coconut like Coco Lopez. This is different from coconut milk and coconut cream.
Coquito (without egg) will last in an airtight container refrigerated for 4-6 months.
If some of the coconut fat solidifies let it sit on the counter for 10 minutes and give it a good shake before serving.
It is traditionally made with Puerto Rican Rum like Don Q but you can use whatever white rum you prefer.
These swing-top bottles are great for gifting coquito.
To make a non-alcoholic version substitute coconut milk for the rum and add rum extract to taste.

Regardless of how you or your family make coquito, I will never turn a glass down. It’s one of those things that to me is synonymous with the holidays. This drink is the definition of Christmas, parranda, family, and just good times.

If you are looking for more holiday Puerto Rican treats try Arroz con Gandules, Roasted Pernil, or Pasteles de Masa. But you have been warned all of these are incredibly addictive. Are you in search of even more Puerto Rican flavors? Visit my entire collection of Puerto Rican recipes.

more coconut love

tembleque | coconut pudding
arroz con dulce
arepas de coco

Prep Time
10 minutes

Cook Time
1 minute

Inactive Time
1 hour 39 minutes

Total Time
1 hour 50 minutes

Ingredients

1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
2 cups (1 15 oz can) cream of coconut (like Coco Lopez)
1/4 tsp cinnamon
1/8 tsp nutmeg
1 tsp vanilla
1 1/2 cup white rum
cinnamon sticks for garnish

Instructions

Mix all ingredients in a blender at high speed.
Refrigerate for a minimum of 1 hour.
Shake well before serving.
Serve cold in a small glass. Garnish with cinnamon stick.

Notes

Coquito (without egg) will last in an airtight container refrigerated for 4-6 months.
If some of the coconut fat solidifies let it sit on the counter for 10 minutes and give it a good shake before serving.

To make a non-alcoholic version substitute coconut milk for the rum and add rum extract to taste.

One More Thing!

Rebecca and I launched the My Plate is Always Full Podcast! Just two friends and former chefs talking obsessively about food. You can go and subscribe now!

New episodes released every Wednesday!

In the meantime follow us on Instagram @my.plate.is.always.full or visit our website!

The Best Coquito Recipe (Puerto Rican Coconut Rum Cocktail)

October 27, 2021 by Vanessa

Learn how to make the best Coquito recipe. Coquito is a Puerto Rican eggnog-like drink prepared with coconut milk that is traditionally served on Nochebuena (Christmas Eve). Easy and quick to make, it’s wonderfully creamy and perfectly festive.

Coquito is a favorite from Puerto Rico. This eggnog-like drink is prepared with coconut milk and is traditionally served on Nochebuena (Christmas Eve). Easy and quick to make, it’s wonderfully creamy and perfectly festive.

For Latinos, the Christmas Holidays are more than just opening presents on Christmas morning. It is about family, food, festivity, happiness, laughter, joy, music, dance, and being loud. Yes, LOUD! It’s in our nature. We can’t help it, sorry!

The festivities run all the way up to New Year, but my favorite of all is Nochebuena (Christmas Eve). On this day, families get together for a big home gathering with lots of food, drinks, music, dancing, and overall fun.

With its creamy texture, warming flavors from the spices, and delicate coconut flavor, this is one delicious sip.

For more Latin Christmas recipes, be sure to check out my Pasteles en Hoja and Roasted Pork Shoulder!

Ingredients

Sweet Condensed Milk
Evaporated Milk
Coconut Milk
Cream of Coconut
Cinnamon
Nutmeg
Vanilla Extract
Light Rum

How to make this coquito drink

In a blender, combine condensed milk, evaporated milk, coconut milk and coconut cream.
Add the cinnamon, nutmeg and vanilla.
Finally, add the rum. Blend until all is well combined.
Pour into glass bottles, seal tightly and refrigerate.
Shake the mixture well before serving. Serve cold in small drink glasses and garnish with a sprinkle of cinnamon or nutmeg, or place cinnamon sticks into glasses.

Frequently Asked Questions

What is Coquito?

Coquito is a Puerto Rican eggnog-like drink prepared with coconut milk that is traditionally served on Nochebuena. There are many variations to this drink, but the base ingredients are always the same: coconut milk, coconut cream, sweetened condensed milk, cinnamon, nutmeg, and Caribbean Rum.

For this recipe, I used evaporated milk, sweet condensed milk, coconut milk, coconut cream, and Bacardi light rum. For the spices, I used cinnamon and nutmeg and added a little vanilla extract for some extra flavor.

I did not use eggs because I wanted to keep the recipe light and simple.

Does Coquito have eggs?

Some coquitos do use egg, though I prefer it without. Omitting the eggs means that the drink also has a longer shelf life, so it’s perfect to enjoy across the holiday season.

What’s the difference between Coquito and Eggnog?

Coquito doesn’t contain any sugar as you get the sweetness from the condensed milk and coconut cream. It’s similar in many ways but has more of a tropical flavor.

Which rum should I use for this drink?

Light rum, also known as silver or white rum is ideal for this coquito recipe. It is filtered several times and is very light in color and flavor so it doesn’t overpower the flavor of the coconut and spices.

Can Coquito be made without Rum?

To make a virgin coquito, you can leave out the rum to make a kid-friendly holiday drink. It will still taste creamy and delicious, but without the alcohol.

How to store Coquito

Once you have blended together with your ingredients, pour the drink into sealable mason jars or bottles. Close the lid and keep refrigerated till ready to serve.

How long does Coquito last?

Because my Puerto Rican coconut eggnog is made without eggs, it has a longer shelf life and is a great make-ahead holiday drink. It will keep well in the fridge for up to a week, so it’s a great make-ahead drink to enjoy throughout the holidays.

Serving Coquito

Serve your coquito cold in small drink glasses, add a sprinkle of cinnamon or nutmeg on the top and enjoy. I prefer not to add ice as it dilutes the drink. If you are serving a larger crowd, you can pour it into a pitcher and let everyone help themselves!

Coquito Variations

You can easily make different flavored coquitos. Make my chocolate coquito by adding in some dark chocolate, or try making different flavors like pistachio or strawberry! This is a great base recipe to add your own twist! I prefer not to add cloves to my coquito recipe, but add a little pinch if you like the flavor.

Recipe Notes and Tips

If your blender is a regular size blender like mine, you will have to separate in two batches and pour into a large pitcher as you go.
Leftovers can be kept refrigerated for about a week.
Use light rum in this recipe, not dark.

More Drinks Recipes

Pomegranate Holiday Sangria
Cranberry Mojito
Grapefruit Lime Margaritas
Black and White Bourbon Milkshake

Coquito (Coconut Eggnog)

Author: Vanessa

Coquito is a Puerto Rican eggnog like drink prepared with coconut milk that is traditionally served on Nochebuena (Christmas Eve).

4.66 from 44 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Cocktail, Drinks

Cuisine Latino, Puerto Rican

Servings 20 servings

Calories 288 kcal

▢ 14 oz (1 can) sweet condensed milk
▢ 12 oz (1 can) evaporated milk
▢ 13. 5 oz (1 can) coconut milk
▢ 15 oz (1 can) cream of coconut
▢ 1 teaspoon cinnamon
▢ 1 teaspoon nutmeg
▢ 2 teaspoons vanilla extract
▢ 2 1/2 cups light rum

In a blender, combine condense milk, evaporated milk, coconut milk and coconut cream.
Add the cinnamon, nutmeg and vanilla.
Finally, add the rum. Blend until all is well combined.
Pour into a glass bottles, seal tightly and refrigerate.
Serve cold in small drink glasses and garnish with a sprinkle of cinnamon or nutmeg. Shake well before serving.

If your blender is a regular size blender like mine, you will have to separate in two batches and pour into a large pitcher as you go.

Leftovers can be kept refrigerated for about a week.

Calories: 288kcalCarbohydrates: 28gProtein: 3gFat: 11gSaturated Fat: 9gCholesterol: 12mgSodium: 57mgPotassium: 167mgFiber: 1gSugar: 27gVitamin A: 94IUVitamin C: 1mgCalcium: 105mgIron: 1mg

The nutritional information of this recipe and all recipes on mydominicankitchen. com is only an estimate. The accuracy of any recipe on this site is not guaranteed.

KeywordCoquito, How to make coquito, Puerto Rican Coquito

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Coquito (Puerto Rican Coconut Punch) – Cooking Recipes

2 3 minutes read

Did you find this post helpful, inspiring? save THIS PIN to his blog board to Pinterest , 😉

Think of Coquito as Puerto Rican’s version of eggnog! It is made from a mixture of coconut, cinnamon and rum ingredients. One batch is enough for a party.

Every December I launch our annual Christmas Cookie Market. This is a simple event that we have perfected with a turnkey tradition over the years. I put on some hipster Christmas music, prepare lots of party-friendly appetizers like a plate of cheese or crab sauce, and put a little Santa Claus hat on our corgis because oh my god, that’s adorable.

As for the drink, I’ll leave it simple: mulled wine and this cocktail.

What is a coquito?

Coquito is a light cocktail, but, unlike mulled wine, no one knows that you love it. As a host, I consider it my duty to be happy to introduce you to people.

Coquito is a traditional punch from Puerto Rico. It is often referred to as the “Puerto Rican rompa” due to its very similar flavor profile and the occasional use of eggs in some variations.

How to make coquito

This recipe is simple: coconut milk, rum, vanilla and cinnamon , Boom. Ready.

I like to sweeten mine with condensed milk and coconut cream. Look for coconut cream in the liquor section if you can’t find it with other canned ingredients. Good brands are Coco Lopez or Goya.

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Can you make this vegan?

I would recommend using almond or soy milk instead of condensed milk. As for sweetened condensed milk, I would add 1 cup of sugar and another milk alternative to make up for the volume and sweetness. Start slowly by adding sugar and testing it until you reach your desired sweetness.

SUGGESTIONS AND REPLACEMENTS

Everything after these basic ingredients is up to you. Like many dishes, coquito does not have an exact recipe. The type and amount of rum, the choice of spices, the type of sweetener, or even the use of eggs cannot vary from recipe to recipe and person to person.

This means that coquito is a recipe that suits your taste.

Choose the rum you like! White, aged or spiced rum is good. Mount Gaya is smooth and accessible; Gosling’s black rum is slightly richer.
Would you like some nutmeg? Do not use this. Ginger, cloves and anise are good additions.
Do you want to serve it on the rocks? Rock on.
Do you have guests who do not drink alcohol? Skip the rum and make it a virgin!

Have fun, experiment and make the recipe your own. It will also quickly become part of your Christmas tradition.

Suggest in advance and storage tips for Coquito

You can refrigerate this in just two hours and up to three days . All you have to do is take it out when it’s time to serve and garnish with cinnamon or grated nutmeg.

You can also store coquito in the refrigerator indefinitely, as the amount of alcohol keeps it. But it starts to separate and seems unreliable after more than three days, which can make you nervous. It will still be good and all you have to do is give it a shake to make it smooth again.

Looking for more Christmas cocktails?

Hot Orange Vanilla Butter Rum
Classic Eggnog
Festive Punch
Coffee Irish Brown Sugar
Chamomile Honey Toddy Hot

Updated with this post on November 2019! Enjoy!

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Coquito Recipe (Puerto Rican Coconut Punch)

Preparation time: 5 minutes.
Cooking time: 35 minutes.
Makes 6 to 10 servings.

ingredients

1 can (14 ounces) sweetened condensed milk
1 can (15 ounces) coconut cream (such as Coco Lopez or Goya)
1 can (12 ounces) condensed milk 9049 9052 (13.5 oz) coconut milk
2 teaspoons vanilla or 1 vanilla bean, divided and seeded
2 whole cinnamon sticks
1/2 teaspoon of grated nutmeg
1-2 cups of Roma
grated nut or ground cinnamon for side disk (if desired)

Method

9000 1 Specify spices: Pick up the condensed sugared milk, coconut cream, condensed milk, coconut milk, vanilla, cinnamon sticks and nutmeg (all ingredients except rum) in a large saucepan. Heat over medium heat until boiling.

Remove from heat, cover and let stand for 30 minutes.

2 Mix in rum: Remove cinnamon sticks and vanilla beans (if used) and pour the mixture into a bowl or jar. (Note: I rinse and dry the vanilla and cinnamon sticks and store them in future infusions such as rice pudding).

Add 1 glass of rum and taste; add more rum for a stronger hit. I usually keep about 2 cups as I prefer a strong one.

3 cold: Refrigerate this for at least 2 hours or up to 3 days.

My mom used to make Coquito every year for the holidays, says New York bartender Darnell Holgin, co-founder of the company. Silver Sun Group. She will make a variation very similar to the eggnog called Ponche, which [includes] eggs and condensed milk added to feed during difficult economic times in Puerto Rico in the 1940s. Nostalgic value aside, Holguin is an avid fan of the ponche due to its texture and balance – the recipe is a template he has used countless times throughout his career behind the counter.

Coquito, which means “little coconut” in Spanish, has deep roots in the history of Puerto Rico – or at least in the colonization of the island by Spain. Holguin elaborates: It is said that the Spaniards brought [Coquito] by presenting the island with their version of eggnog. Using the rich resource of coconuts, a version unique to the culture of Puerto Rico has been created. Today, there are countless family recipes specific to Puerto Rican families around the world, but according to Holguin, there is one key element that is non-negotiable. There should always be one important ingredient in Coquito, and that is Puerto Rican rum.

Everything you need to know about rum in San Juan, Puerto Rico RELATED ARTICLE

While there is plenty of room for interpretation and experimentation when making Coquito at home, you should follow a few general guidelines from an expert like Holguin. It’s important to use good coconut milk when making Coquito – read the labels on the jars you buy and make sure you’re buying milk that’s high in coconut fat. This is what gives the drink its great texture and consistency,” says Holguin. In addition, acquiring quality spices such as vanilla extract and cinnamon makes a huge difference.