Coquito: Puerto Rican No-Egg Eggnog With Rum

Coquito recipe

The Spruce / Cara Cormack

Prep: 10 mins
Cook: 0 mins
Chill: 60 mins
Total: 70 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
610 Calories
34g Fat
54g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 610
% Daily Value*
Total Fat 34g 43%
Saturated Fat 27g 137%
Cholesterol 39mg 13%
Sodium 159mg 7%
Total Carbohydrate 54g 20%
Dietary Fiber 7g 26%
Protein 12g
Calcium 361mg 28%
*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.


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 or cinnamon or cinnamon sticks

Steps to Make It

  1. Gather the ingredients.

    Ingredients for coquito
    The Spruce / Cara Cormack
  2. Mix cream of coconut, sweetened condensed milk, evaporated milk, rum, coconut or vanilla extract, cinnamon, cloves, and nutmeg in a blender.

    Mix cream of coconut
    The Spruce / Cara Cormack
  3. 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.

    Process coquito
    The Spruce / Cara Cormack
  4. Refrigerate for about 1 hour before serving. Coquito tastes best very cold.

    Bottle coquito
    The Spruce / Cara Cormack
  5. 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.

    Shake and pour
    The Spruce / Cara Cormack
  6. Enjoy!

    The Spruce / Cara Cormack


  • As 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, then thaw to have on hand when needed.​​
  • Be warned that this drink tastes so delicious you can forget how much alcohol it contains, so sip and savor it slowly.

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.