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Authentic Creamy Puerto Rican Coquito

A glass of creamy coquito topped generously with ground cinnamon, sitting on a sunlit marble counter.
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Make a thick and creamy traditional Coquito, the classic Puerto Rican coconut rum holiday cocktail.

Ingredients

Scale
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 (15 oz) can cream of coconut (like Coco Lopez)
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated 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
  • Pinch of ground cloves

Instructions

  1. Combine the coconut milk, cream of coconut, sweetened condensed milk, and evaporated milk in a blender. Blend until completely smooth.
  2. Add the vanilla extract, cinnamon, nutmeg, and cloves to the blender. Pulse briefly to mix the spices.
  3. Pour the rum into the blender. Blend on low speed for about 30 seconds to incorporate the alcohol. Do not over-blend after adding the rum.
  4. Taste the mixture. Add more rum if you prefer a stronger drink, blending briefly after each addition.
  5. Pour the Coquito mixture into clean glass bottles or jars. Seal tightly.
  6. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the drink to thicken.
  7. Serve chilled. Shake well before pouring, and garnish each glass with a sprinkle of ground cinnamon.

Notes

  • For a thicker texture, chill the cans of coconut milk and evaporated milk in the refrigerator overnight before starting.
  • If you prefer a non-alcoholic version, omit the rum and add 1/2 cup of water or additional evaporated milk.
  • You can substitute spiced rum for white rum for a deeper flavor profile.

Nutrition

Find it online: https://tasteportfolio.com/coquito-best-creamy-magic-recipe/