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Two coupe glasses filled with coquito on a white and red towel in front of a bottle of coquito and beside a cracked coconut and whole spices.

Coquito (Puerto Rican Coconut-Rum Cocktail)

This staple of the Puerto Rican holiday season needs to become a tradition of yours. Begin at least 2 days ahead (to allow for curing).

Course Libations
Cuisine Puerto Rican, Puerto Rican/Hispanic
Keyword cinnamon, coconut, coquito, rum
Prep Time 15 minutes
curing time 2 days
Total Time 2 days 15 minutes
Servings 16
Calories 358 kcal
Author Marta Rivera

Ingredients

  • 13.5 ounce can coconut milk
  • 15 ounce can cream of coconut
  • 14 ounce can sweetened condensed milk
  • 12 ounce can evaporated milk
  • 1 teaspoon pure vanilla extract
  • pinch kosher salt
  • 1/2 cup Bacardí Gold rum
  • 1/2 cup Spiced Rum
  • 1 cup Bacardí Maestro white rum
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • pinch ground allspice (optional)
  • 6 sticks cinnamon (optional, used for bottling)

Optional Eggnog Version

  • 4 large very fresh egg yolks

Instructions

  1. In the carafe of a 60 oz. blender, combine the coconut milk, cream of coconut, condensed milk, evaporated milk, vanilla extract, salt, and all three rums.  

    Sprinkle the cinnamon, nutmeg, and allspice onto the surface of the ingredients in the blender, then blend for one minute on low speed.

  2. Use a rubber spatula to scrape down the sides of the blender, then blend for an additional 30 seconds- 1 minute on medium speed. 

  3. Add 2-3 cinnamon sticks to each of the empty bottles. 

    Use a funnel to pour the blended coquito into the bottles, leaving at least 1" of headspace in each bottle. 

    Cap the bottles and refrigerate for at least 48 hours to age.

  4. Twenty minutes prior to serving, remove the bottle of coquito from the refrigerator to allow the fat in the coquito to warm up.

    Give the coquito a vigorous shake to mix the spices that will have settled. 

Recipe Notes

The alcohol in this recipe will cure the coquito for at least a year- maybe longer.

If your coquito is still very thick after allowing it to warm, try to pour it into the blender to blend it again. 

Vegan Coquito:

Eggnog Version:

  • Use the freshest eggs you have access to to avoid any illnesses. As with any recipe that includes raw eggs, the chance of contracting a foodborne illness is higher. Consume any coquito made with eggs at your own risk.
  • Add the egg yolks to the blender just after adding the spices. Continue as instructed above. 

Virgin Coquito:

  • Substitute water for the rums. Make as instructed. 

Because virgin coquito doesn't contain alcohol, it will only be good for one week after blending. Make it when you know you're going to be able to finish it within that time. Virgin coquito does not need to cure the 2 days.

Nutrition Facts
Coquito (Puerto Rican Coconut-Rum Cocktail)
Amount Per Serving
Calories 358 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 11g69%
Cholesterol 61mg20%
Sodium 73mg3%
Potassium 219mg6%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 33g37%
Protein 5g10%
Vitamin A 182IU4%
Vitamin C 1mg1%
Calcium 151mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.