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Coquito: Puerto Rican Coconut Eggnog

Prep Time: 5 minutes | Chilling Time: 2 hours or up to 4 days | Yield: Approximately 8 servings


  • 2 (15-oz.) cans of cream of coconut (such as Goya)

  • 2 (12-oz.) cans of evaporated milk

  • 1 cup (or more) Havana Club white rum

  • 1 large egg yolk (optional)

  • 1/2 tsp. ground cinnamon

  • 1/2 tsp. pure vanilla extract

  • 1/4 tsp. grated fresh nutmeg, plus more for serving

  • Cinnamon sticks, for garnish


Step 1: Prepare the Coquito Mixture

  1. In a blender, combine the cream of coconut, evaporated milk, rum, egg yolk (if using), ground cinnamon, vanilla extract, and grated nutmeg.

  2. Blend the ingredients until well combined, which should take about 1 to 2 minutes. You can also taste the mixture at this point and add more rum if you desire a stronger kick.

Step 2: Chill

  1. Pour the coquito mixture into a large container with a lid.

  2. Cover the container and refrigerate the mixture until it's well chilled. This typically takes at least 2 hours, but you can also refrigerate it for up to 4 days.

Step 3: Serve

  1. Before serving, stir the coquito well to disperse the cinnamon evenly throughout the mixture.

  2. Pour the chilled coquito into small cups or glasses.

  3. Garnish each serving with a sprinkle of fresh nutmeg and a cinnamon stick for an authentic touch.

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