|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||43%|
|Saturated Fat 27g||137%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 7g||26%|
|*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 or cinnamon or cinnamon sticks
Gather the ingredients.
Mix cream of coconut, sweetened condensed milk, evaporated milk, rum, coconut or vanilla extract, cinnamon, cloves, and nutmeg in 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.
- 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.
- 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.