Coquito

Thick and creamy, this Coquito is a delicious rum and coconut punch that's perfect for the holidays. Made with simple everyday ingredients, you can make this in no time.

Course Drinks

Cuisine Puerto Rican

Prep Time 5

Cook Time 0

Total Time 5

Servings servings

Calories 336kcal

Author John Kanell

Equipment

Blender

Ingredients

1 13.5-ounce can coconut milk
1 14-ounce can sweetened condensed milk
½ to 1 cup cream of coconut
1½ cups rum
½ cup evaporated milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
cinnamon sticks

Instructions

In the container of a blender, combine all of the ingredients except for the cinnamon sticks. (add less or more of the cream of coconut depending on your sweetness and coconut-flavor preference.) Blend on low speed until well combined, about 1 minute. Transfer to a pitcher or jar and refrigerate for at least 6 hours. For the best flavor, let the coquito chill for at least 4 hours or up to 4 days. Shake before serving.
Serve chilled and garnish each glass with a cinnamon stick.

Notes

Vanilla extract enhances the other flavors of the coquito. Use real vanilla extract instead of artificial, if possible.
The longer the drink gets to chill, the more the flavors blend together and taste better.
Coquito makes for great gifts. Simply transfer the drink to a mason jar, tie a ribbon around it, and gift it to your friends and family.
If the coconut fat solidifies after being chilled, just allow the drink to sit on the counter for a couple of minutes before shaking it to combine.
If you want to add additional warming spices to your drink, ginger, cloves, and star anise are great options.

Nutrition

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