Coquito (Coconut Eggless Eggnog)
Recipe for Puerto Rican Coquito, a creamy coconut eggnog without eggs. This traditional holiday drink is made with coconut cream, coconut milk (or evaporated milk), condensed milk, vanilla, cinnamon, and rum.
Servings 1 - 1.5 liters of coquito, depending on how much rum is added
Ingredients
- 1 cup coconut cream no added sugar, 1 cup= 250 ml
- 1 can coconut milk or evaporated milk 1 can = 400 ml
- 1 can condensed milk 1 can = 305 ml
- 1-2 cups rum 250-500ml - adjust to taste
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg optional
Optional garnishes:
- A sliver of fresh coconut or coconut flakes
- Cinnamon powder
Instructions
- If you are going to store the coquito or give it to friends as a gift, first wash the bottles very well and let them drain upside down.
- Place the coconut cream, coconut milk, condensed milk, rum, vanilla, cinnamon, and nutmeg inside the blender glass. The amount of rum depends on your taste, you can add 1 cup of rum for a light version or up to 2 cups of rum for a stronger version.
- For a non-alcoholic version, omit the rum or replace it with a teaspoon of rum essence.
- Blend all the ingredients together on medium high speed for a couple of minutes.
- Using a funnel, pour the coconut into the bottles you previously cleaned. If you are going to drink it immediately, you can serve it in glasses with ice. You can also refrigerate it for a few hours to allow the flavors to concentrate. If refrigerated, it is sometimes necessary to stir it well before serving.
- You can decorate the serving glasses with dry coconut flakes or dry grated coconut. If you have fresh coconut, you can make coconut ribbons or slivers using a vegetable peeler, or directly grate some coconut on top of each drink.
- You can also sprinkle a little cinnamon on top of each glass.
