Coquito: Puerto Rican No-Egg Eggnog With Rum

By
Hector Rodriguez
Hector Rodriguez
A Puerto Rico native and former food service professional, Hector Rodriguez develops recipes inspired by the Caribbean and Latin America.
Learn about The Spruce Eats' Editorial Process
Updated on 10/5/22
Tested by Joan Velush
Coquito Puerto Rican no-egg eggnog garnished with a cinnamon stick

The Spruce Eats / Cara Cormack

Prep: 10 mins
Cook: 0 mins
Chill: 60 mins
Total: 70 mins
Servings: 6 to 8 servings
Yield: 6 0/3 cups
Nutrition Facts (per serving)
354 Calories
14g Fat
47g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 354
% Daily Value*
Total Fat 14g 18%
Saturated Fat 10g 48%
Cholesterol 41mg 14%
Sodium 167mg 7%
Total Carbohydrate 47g 17%
Dietary Fiber 1g 4%
Total Sugars 45g
Protein 9g
Vitamin C 3mg 13%
Calcium 318mg 24%
Iron 0mg 2%
Potassium 435mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Coquito is a traditional coconut punch served at Christmas and New Year's celebrations in Puerto Rico. The creamy, sweet drink is similar to eggnog with rum but with the tropical element of coconut. Caroling groups stroll to visit friends and are happy to be greeted with a coquito.

You'll find many recipes for coquito with complicated instructions that require eggs to be simmered over a double boiler. Since this recipe does not call for raw eggs, you can whip it up in a blender and skip all of the heating and stirring. Chill it in the refrigerator for about an hour before serving, and to make it extra cold, serve it on the rocks. If the mixture is too thick after chilling, blend it again until it is pourable.

There's no need to crack open a fresh coconut for this drink. If you were using that as an excuse for a tropical holiday excursion, go right ahead, but this coquito is a very simple mixed drink you can make from canned cream of coconut. This easy recipe means you'll have more time to spend singing carols in Spanish with your family and friends while it chills.

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Click Play to See This Puerto Rican No-Egg Eggnog With Rum Recipe Come Together


“Coquito is a traditional Puerto Rican holiday drink made with rum, sweetened condensed milk, and cream of coconut. It’s served chilled, but the warm flavors of cinnamon, cloves, and nutmeg really come through. Coquito would be a nice change from eggnog for holiday parties.” —Joan Velush

Coquito Puerto Rican No-Egg Eggnog With Rum
A Note From Our Recipe Tester

Ingredients

  • 1 (15-ounce) can cream of coconut

  • 1 (14-ounce) can sweetened condensed milk

  • 1 (12-ounce) can evaporated milk

  • 12 ounces white rum, or to taste

  • 1 teaspoon coconut extract, or vanilla extract

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground cloves

  • 1/8 teaspoon ground nutmeg

  • Ground nutmeg, ground cinnamon, or cinnamon sticks, for garnish

Steps to Make It

  1. Gather the ingredients.

    Coquito Puerto Rican no-egg eggnog with rum ingredients gathered

    The Spruce Eats / Cara Cormack

  2. Add the cream of coconut, sweetened condensed milk, evaporated milk, rum, coconut or vanilla extract, cinnamon, cloves, and nutmeg to a blender.

    Coquito ingredients in a blender

    The Spruce Eats / Cara Cormack

  3. Process until it's well mixed and then pour into a glass pitcher or bottle and cover it. Alternatively, add the cover to the blender bowl and place it in the fridge.

    Coquito no-egg eggnog blended

    The Spruce Eats / Cara Cormack

  4. Refrigerate for about 1 hour before serving. Coquito tastes best very cold.

    Coquito in two glass bottles

    The Spruce Eats / Cara Cormack

  5. Shake to mix well right before serving. Pour into a small glass.

    Coquito poured into a glass

    The Spruce Eats / Cara Cormack

  6. Sprinkle the top with nutmeg or cinnamon, or garnish with a cinnamon stick. Enjoy.

    Coquito garnished with a cinnamon stick and surrounded by star-shaped cookies

    The Spruce Eats / Cara Cormack

Recipe Variations

  • You can serve it on the rocks if you prefer, which might be necessary if enjoying it poolside in a warm climate.​
  • You can adjust the amount of rum to suit your taste or even leave it out for a virgin coquito.

How Strong Is a Coquito?

White rum has an ABV of 40 percent (80 proof). Combined with coconut cream, sweetened condensed milk, and evaporated milk, the finished drink weighs in at about 9 percent ABV. It's a relatively light drink and is even lighter if served over ice. Be warned that this drink tastes so delicious, you can forget it contains alcohol, so sip and savor it slowly.

How to Store and Freeze

  • Since this coquito recipe doesn't contain eggs or dairy cream, it should keep in an airtight container in the refrigerator for up to five days.
  • You can even mix up a batch and freeze it for up to two months, then thaw in the fridge to have on hand when needed.​​

What Does Coquito Mean in English?

Coquito means "little coconut" in Spanish and refers to a popular holiday drink in Puerto Rico, similar to eggnog but coconut based.

Can Coquito Be Served Warm?

Like eggnog, coquito is always served chilled. Serving it cold provides a better consistency and flavor. You can technically serve coquito warm; however, it will be decidedly less thick and may separate a bit.