Print
Coquito (Puerto Rican Coconut Eggnog) Egg Free & Vegan Version
This rich, authentic coquito recipe is commonly made during Christmas where it is served cold and meant to be shared with family and friends.
Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Ingredients
Traditional Coquito (Egg Free)
- 1 can full fat coconut milk (13 oz)
- 1 can cream of coconut (15 oz) Coco Lopez or other brand
- 1 can sweetened condensed milk 14 oz
- 1 can evaporated milk 12 fl oz
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves optional
- 1 teaspoon vanilla extract
- ⅔ cup light or dark rum or more or less, to your taste
Vegan Coquito (Egg & Dairy Free)
- 1 cans full fat coconut milk (13 oz)
- 1 can cream of coconut (15 oz) Coco Lopez or other brand
- 1 ½ cups sweetened condensed coconut milk 11.2 oz. can
- 1 ½ cups evaporated coconut milk 12.2 oz can
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon cloves optional
- 1 teaspoon vanilla extract
- ⅔ cup light or dark rum or more or less, to your taste
Instructions
-
In a blender, add evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (if using), vanilla extract and spices. Blend on high until mixture is well combined, 1-2 minutes.
-
Pour coquito mixture into glass bottles; cover. Transfer to refrigerator. Chill for 1-2 hours, or until cold.
-
To serve, stir or shake bottle well to combine. Pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired.
Recipe Video
Recipe Notes
For even more coconut flavor, use coconut flavored rum!
For a nonalcoholic version, just omit the rum.