The best and easiest Puerto Rican coquito recipe made with no eggs. A creamy coconut beverage perfect for Christmas. Includes tips for virgin and low-alcohol variations.
Prep time: 10 minutes
Total time: 10 minutes
Yield: 16-20 small servings
- 1 12oz can evaporated milk
- 1 14oz can sweetened condensed milk
- 1 15oz can sweetened cream of coconut (such as Coco Lopez or Goya)
- 1 14oz can coconut milk
- 3 cups white rum (gold rum can also be substituted; see notes below for low* and no-alcohol** versions)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamo
- 2 cinnamon sticks
- 1 vanilla bean, split in half lengthwise
Combine evaporated milk, condensed milk, coconut cream, and coconut milk in a large blender and blend until well combined. Add the rum, vanilla, and ground cinnamon, and blend in. (If your blender is small, do this in batches and pour into a large bowl as you go.)
Pour into a pitcher or glass bottles with sealed lids and drop in the cinnamon sticks and vanilla bean halves. Cover and chill in refrigerator for at least 2 hours or until very cold.
Serve straight in small glasses garnished or on the rocks in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about one week (shake the jar vigorously each time before serving***).
*Want to make it a little bit less strong? To cut the rum, replace the desired amount of rum with equal parts ice cold coconut or whole milk.
**For a non-alcoholic or virgin coquito, cut out the rum, and replace it with one cup ice cold coconut or whole milk and one cup ice cold filtered water.
***Like most fats, coconut oil solidifies in the cold, sometimes making this drink very thick after a night in the fridge. Let sit out for about 15 minutes to thin it out before serving, then shake vigorously. If you're in a rush, you can also run the bottle under warm tap water for a minute or so.