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Authentic and Extra Creamy Puerto Rican Coquito

A glass of creamy coquito topped with a generous dusting of ground cinnamon, sitting on a wooden surface.
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Make this traditional Puerto Rican holiday cocktail, Coquito. This recipe yields an extra thick and luscious drink featuring coconut, rum, cinnamon, and nutmeg, perfect for festive gatherings.

Ingredients

Scale
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 (15 oz) can cream of coconut (like Coco Lopez)
  • 1 (12 oz) can evaporated milk
  • 1 (14 oz) can sweetened condensed milk
  • 1 1/2 cups white rum (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon, plus extra for garnish
  • 1/4 teaspoon ground nutmeg, plus extra for garnish

Instructions

  1. Combine the coconut milk, cream of coconut, evaporated milk, and sweetened condensed milk in a blender. Blend until completely smooth.
  2. Add the white rum, vanilla extract, ground cinnamon, and ground nutmeg to the blender. Blend again until all ingredients are fully incorporated and the mixture is creamy.
  3. Taste the mixture. Add more rum if you prefer a stronger flavor, or more spices for intensity. Blend briefly to combine.
  4. Pour the Coquito mixture into an airtight bottle or container.
  5. Chill the Coquito in the refrigerator for at least 4 hours, or preferably overnight. Chilling allows the flavors to meld and the drink to thicken properly.
  6. Before serving, shake the bottle well to recombine any separated ingredients.
  7. Serve cold in small glasses, garnished with a light dusting of ground cinnamon or nutmeg.

Notes

  • For a thicker result, use only full-fat ingredients and reduce the amount of evaporated milk slightly.
  • You can substitute the white rum with spiced rum for a different flavor profile.
  • Store homemade Coquito in the refrigerator for up to two weeks.

Nutrition

Find it online: https://hearthbite.com/creamy-puerto-rican-coquito-recipe/