This coquito recipe is a rich and creamy Puerto Rican coconut holiday drink made with rum, sweetened condensed milk, evaporated milk, coconut milk and warm spices. It has the flavor of eggnog with a stronger coconut profile and a silky texture that feels like a drinkable dessert.
At December events where we serve coquito, guests always ask for the recipe. We batch it in large food safe containers, chill it overnight so the flavors meld, then shake each bottle well before pouring into small rocks glasses with a light cinnamon sprinkle. It is strong, so we serve smaller pours and keep a clearly marked zero proof option like coconut eggnog for anyone who is not drinking.
How to Make Coquito
- Blend the base. In a blender, combine coconut milk, cream of coconut, evaporated milk and sweetened condensed milk. Blend until smooth.
- Add rum and spices. Add rum, vanilla, cinnamon, nutmeg and a pinch of salt. Blend again until fully combined and slightly frothy. Taste and adjust rum or spices to your preference.
- Chill overnight. Pour the coquito into glass bottles or jars, cover and refrigerate at least 4 hours, preferably overnight. The flavor improves as it rests and the mixture thickens in the fridge.
- Shake and serve. Before serving, shake the bottle very well since the mixture can separate as it chills. Pour into small chilled glasses and garnish with a sprinkle of cinnamon or a cinnamon stick.
- Store safely. Keep coquito refrigerated at all times. Most batches are best within 3 to 5 days when made with canned milks and stored cold.
Bartender notes
- For large parties we bottle coquito in swing top bottles so it is easy to shake and pour behind the bar.
- This drink is sweeter and more alcoholic than it looks, so we keep pours small and offer ice on the side for guests who like it slightly diluted.
- If you prefer a thinner texture, whisk in a splash of cow milk or coconut milk right before serving instead of changing the base recipe.
Coquito Variations
- Extra coconut coquito. Add a small handful of toasted coconut flakes to the blender for more coconut flavor and texture, then strain for a smoother sip.
- Spiced coquito. Add a pinch of clove or allspice and a cinnamon stick to the bottle. Let it infuse in the fridge for a day, then remove the whole spices before serving.
- Light rum coquito. Use the lower end of the rum range for a softer drink that still tastes traditional but is less boozy for casual sipping.
- Virgin coquito. Skip the rum and add an extra 1/2 cup coconut milk plus a splash of coconut extract if you want an alcohol free version. Label the bottle clearly so guests know it is zero proof.
- Coffee coquito. Add 1/2 cup cooled strong coffee or espresso to the blender for a mocha style version that works well as a dessert drink.
Serving Suggestions
Coquito is most often served chilled in small glasses as a holiday treat. It pairs well with rich desserts, Christmas cookies, flan and anything with cinnamon or caramel. At events we place coquito alongside warm drinks like hot cocoa and coffees so guests can choose between hot and cold options.
For more holiday cocktail ideas, visit our Christmas cocktails guide.
Make Ahead and Storage
- Coquito needs a few hours in the fridge for the flavors to blend, so it is perfect to make a day before your event.
- Store in clean, sealed bottles in the refrigerator and shake well before each pour.
- For food safety, we recommend enjoying this version within 3 to 5 days.
Nutrition Information
Approximate per serving, based on 10 small servings.
- Calories: 320
- Carbohydrates: 34 g
- Sugar: 32 g
- Protein: 6 g
- Fat: 14 g
- Sodium: 120 mg
More Holiday Nog and Coconut Drinks
Planning a holiday party and not sure how many bottles of rum and mixers to buy. Use our Alcohol Shopping List Calculator to estimate what you need, then visit our bartender booking page if you want our team to batch the coquito, pour for your guests and handle cleanup.
Coquito FAQs
What is coquito made of?
Coquito is made with a blend of coconut milk, cream of coconut, evaporated milk, sweetened condensed milk, rum, vanilla and warm spices like cinnamon and nutmeg. It is rich, creamy and coconut forward.
Can coquito get you drunk?
Yes. Coquito contains rum and can be quite strong, especially if you are using 1 1/2 cups or more. The sweet and creamy texture can hide the alcohol, so we recommend small pours and clearly labeled bottles.
Is coquito similar to horchata?
Coquito and horchata are both creamy and often flavored with cinnamon, but they are very different. Coquito is a coconut based Puerto Rican holiday drink made with rum and canned milks. Horchata is usually rice based, lighter and often non alcoholic.
Is selling coquito illegal?
This depends on where you live and local alcohol laws. In many places in the United States it is illegal to sell any alcoholic drink, including homemade coquito, without the proper license or permits. If you plan to sell coquito, check your state and local regulations first.
How long does homemade coquito last in the fridge?
For this style made with canned milks and no fresh eggs, many home bartenders keep coquito for up to a week, but for best quality we recommend enjoying it within 3 to 5 days and keeping it chilled and sealed at all times.
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