Coquito: A traditional coconut-flavored Puerto Rican sweet drink perfect for the holidays.
I love everything coconut…Drinks, desserts, Pescado con coco (fish in coconut sauce), and everything else you can think of! So when I tasted coquito for the first time, I fell in love and immediately felt the need for recreating this delicious recipe native to Puerto Rico.
Coquito is one of those recipes (like many other Latin recipes) that everyone makes differently–Should I use coconut milk or coconut cream? Should I add eggs? Dark rum or White Rum? Some people say that we shouldn’t add eggs since Coquito is not an Eggnog drink; however, others say that you will get a thicker drink without changing the original flavor by adding egg yolks. I personally like it without eggs, but to each their own.
The ingredients: Most of the ingredients for coquito are probably in your pantry. All we need is evaporated milk, coconut milk, cream of coconut, condensed milk, a few spices such as cinnamon and nutmeg, and that’s it!
See the printable recipe!
Coquito (Holiday Coconut Cocktail)
Equipment
- Blender
Ingredients
- 1 can (12oz) Evaporated Milk
- 1 can (13.5oz) Coconut Milk
- 1 can (15 oz) Cream of Coconut
- 1 can Sweetened Condensed Milk
- 1 tsp vanilla
- 1 tsp ground cinnamon
- 1 pinch each, ground cloves, nutmeg, and allspice
Instructions
- In a blender, add all the ingredients and blend on high for a couple of minutes. Pour mixture into airtight glass bottles and place in the refrigerator; chill for a few hours before serving.
- To serve: Shake bottle vigorously and pour coquito into small serving glasses. Coquito (without eggs) will last for a few weeks in the refrigerator.
Do you make Coquito? If so, share with us! and as always…
Happy Cooking!
Johanny
Note: This post was previously posted in December 2015, and it has been edited.
