|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 43g||56%|
|Saturated Fat 29g||144%|
|Total Carbohydrate 65g||23%|
|Dietary Fiber 2g||5%|
|Total Sugars 62g|
|Vitamin C 4mg||20%|
|*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.|
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.
Click Play to See This Puerto Rican No-Egg Eggnog With Rum Recipe Come Together
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
Garnish: ground nutmeg, ground cinnamon, or cinnamon sticks
Gather the ingredients.
Add the cream of coconut, sweetened condensed milk, evaporated milk, rum, coconut or vanilla extract, cinnamon, cloves, and nutmeg to a blender.
Process them until they are 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.
Refrigerate for about 1 hour before serving. Coquito tastes best very cold.
Shake to mix well right before serving. Pour into a small glass and sprinkle the top with nutmeg or cinnamon or garnish with a cinnamon stick.
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 5 days.
- You can even mix up a batch and freeze it for up to 2 months, then thaw in the fridge to have on hand when needed.
- 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.
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.