Thick and creamy, this one Coquito recipe (Puerto Rican eggnog) it is loaded with sweet coconut and warm cinnamon flavor. Enjoy this chilled coconut eggnog for a cool, refreshing drink all summer or year round. Also perfect for celebrating Cinco de Mayo!
If you’re planning a Cinco de Mayo party, don’t miss our Mexican Horchata or Paloma for other delicious drink options.
Easy Puerto Rican Eggnog Recipe
If you are a coconut lover like me, today I have a special gift for you! This Puerto Rican eggnog is loaded with coconut flavor – there’s creamy Coconut Lopez, coconut milk, and even grated toasted coconut. Along with some rum, cinnamon and vanilla to balance it all out.
While coquito is typically enjoyed during the holidays, the coconut flavor reminds me of summer (which makes sense, as Puerto Rico holidays are hot!), And since it is served cold, I find myself enjoying and craving it. even throughout the summer.
What is Coquito?
Coquito, also known as Puerto Rican eggnog, is a creamy coconut cocktail. It is commonly called coconut eggnog due to the thick, creamy texture that is similar to American eggnog and Rompope (Mexican eggnog).
With a name meaning “little coconut”, it’s no surprise that coquito has a rich coconut flavor. It is made with both coconut cream and coconut milk. While some coquito recipes include egg whites (mine doesn’t), the thick, creamy texture comes from coconut cream and sweetened condensed milk, not eggs.
Coconut eggnog is also much easier to make since you don’t need to make egg custard. Just combine the ingredients, cool and enjoy!
Coquito ingredients
Puerto Rican coquito is made with just a handful of ingredients.
(Scroll down to the printable recipe card for details and measurements)
- Coconut cream – Look for the Coconut Lopez label.
- Sweetened condensed milk – Gives a thick and creamy texture to the drink.
- Coconut milk – Adds even more coconut flavor.
- Evaporated milk – It tastes like milk but has a denser and less watery consistency.
- Dark rum – I like the robust flavor added by dark rum, but white rum is actually used in traditional recipes, so use whatever you think is the best!
- Vanilla – For the flavor.
- Cinnamon – Offers a touch of classic eggnog warmth.
- Gaskets – I like to add toasted coconut and a little extra cinnamon on top for garnish.
Variations of the recipe
Here are some ways to customize your coconut eggnog, especially if you prefer the warmer flavors of traditional eggnog or want even more flavor.
- Add some nutmeg. While I’m sticking with cinnamon, many coconut eggnog recipes call for nutmeg as well, so if you love the traditional warm flavors of American eggnog, go ahead and add some nutmeg. Freshly grated nutmeg is even better!
- Try it with spiced rum. If you really love the flavor of cinnamon, replace dark rum with a spiced rum like Captain Morgan.
- Add some coconut flakes. For a stronger coconut flavor, combine a few tablespoons of grated coconut.
- Add some raisins to the rum. A fun twist that appears in some Puerto Rican eggnog recipes is the addition of raisins to rum. Dip 4 ounces of raisins in the rum along with some cinnamon and mix it into the mixture after it is blended. (DO NOT blend raisins!)
- Omit the alcohol. If you want a soft drink, just leave the rum out. You will still have a delicious creamy and warmly spiced coconut drink for the whole family to enjoy.
How to make the coquito
Making this Puerto Rican eggnog recipe is super easy.
(Scroll down to the printable recipe card for details and measurements)
- Blend the ingredients. Blend all ingredients except the garnish until smooth.
- Freddo. Transfer to a jug with a lid and leave to cool for at least 4 hours.
- To serve. Shake vigorously before serving, then pour into glasses and add the cinnamon and toasted coconut toppings.
Why did my Coquito curd?
If your coquito looks a little chunky, don’t worry. It is only the coconut fat that solidifies. You can take it out and discard it or try slamming it back in. You can also blend it again for a few seconds before serving.
Adequate conservation
How long does Coquito last? The great thing about coquito is that it will last up to a month. And let me tell you, it definitely gets better after a few days! It never gets to a full month in our fridge, but I try to pretend it’s not there for the first two or three days because the longer it stays, the better the flavors will be. (I highly recommend making it at least a day in advance before any party.)
Just make sure you store it in an airtight container. A glass jug with a lid is the best option. Remember that you will need to shake it vigorously before serving each time.
Other recipes for summer drinks:
Hope you enjoy this delicious and easy recipe – be sure to give it a review below! Also, don’t forget to follow Belly Full Tic knock, Facebook, Instagram, PinterestAnd Youtube!
Coquito (Puerto Rican eggnog)
Thick and creamy, this one Coquito recipe (Puerto Rican eggnog) it is loaded with sweet coconut and warm cinnamon flavor. Enjoy this chilled coconut eggnog for a cool, refreshing drink all summer or year round. Also perfect for a Cinco de Mayo meeting!
Portions: 8 portions
ingrediants
- 15 ounce can of coconut cream (Cocco Lopez)
- 14 ounce can sweetened condensed milk
- 13.5 ounce can coconut milk shaken
- 6 ounces evaporated milk
- 1 1/2 cups dark rum (or white or spiced rum)
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- roasted coconut to garnish
- ground cinnamon or cinnamon stick to garnish
Instructions
-
In a blender, combine all ingredients (except the garnish) and blend until smooth and homogeneous.
-
Transfer to a jug with a lid, cover and chill in the refrigerator for at least 4 hours.
-
Shake vigorously before serving.
-
Pour into glasses and garnish with a pinch of ground cinnamon or a cinnamon stick and some toasted coconut.
Notes
Try it with spiced rum. If you really love the flavor of cinnamon, replace dark rum with a spiced rum like Captain Morgan.
Add some coconut flakes. For a stronger coconut flavor, combine a few tablespoons of grated coconut.
Add some raisins to the rum. A fun twist that appears in some Puerto Rican eggnog recipes is the addition of raisins to rum. Dip 4 ounces of raisins in the rum along with some cinnamon and mix it into the mixture after it is blended. (DO NOT blend raisins!)
Omit the alcohol. If you want a soft drink, just leave the rum out. You will still have a delicious creamy and warmly spiced coconut drink for the whole family to enjoy.
Nutrition
Calories: 534kcal | Carbohydrates: 69g | Protein: 6g | Fat: 26g | Saturated fats: 22g | Polyunsaturated fats: 1g | Monounsaturated fat: 2g | Cholesterol: 23mg | Sodium: 120mg | Potassium: 376mg | Fiber: 3g | Sugar: 66g | Vitamin A: 183IU | C vitamin: 3mg | Soccer: 205mg | Iron: 1mg
The nutrition information provided is an automatic calculation and may vary based on the exact products you use and any changes made to the recipe. If these numbers are very important to you, I recommend that you calculate them yourself.
