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A Puerto Rican eggnog served during the holidays, this drink is actually egg-free, instead relying on a base of creamy coconut milk. Skip the rum for an alcohol-free version.

Serves 8
Ready in 188 mins
Prep time 8 mins
Chill time 180 mins
483 calories per serving


> 1 (15 oz) can sweetened cream of coconut
> 1 (14 oz) can sweetened condensed milk
> 1 (13.5 oz) can unsweetened lite coconut milk
> 1/2 (12 oz) can evaporated milk (3/4 cup)
> 1 cup spiced rum
> 1/2 tsp vanilla extract
> 1/2 tsp ground cinnamon, plus more for garnish
> 1/4 tsp ground cloves
> 1/8 tsp freshly grated nutmeg, plus more for garnish
> Pinch of salt
> Ice (optional), to serve


To a large blender, add all the ingredients and blend until smooth. Transfer to a medium pitcher. Cover with plastic and refrigerate at least 3 hours or up to 1 week. Serve straight up or on the rocks. Garnish with additional cinnamon and freshly grated nutmeg, if desired.


Moisten the rims of glasses with milk and dip in shredded coconut before adding coquito.

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