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Best Authentic Puerto Rican Coquito Recipe (Creamy & Easy)

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This creamy, spiced Puerto Rican coquito is a holiday tradition made with coconut cream, evaporated milk, sweetened condensed milk, and warm spices. It’s rich, velvety, and easy to make ahead for any festive gathering.

Ingredients

Scale
  • 1 can (15 oz) coconut cream
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (15 oz) cream of coconut (e.g., Coco López)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 1/2 cup white or gold rum (adjust to taste)
  • 2 large egg yolks (optional)
  • Pinch of salt
  • 1 cinnamon stick (for chilling, optional)
  • Ground cinnamon or nutmeg for garnish (optional)

Instructions

  1. In a large mixing bowl, whisk together the coconut cream and evaporated milk until smooth.
  2. Add the sweetened condensed milk and cream of coconut. Whisk vigorously until well combined and the mixture is pale ivory in color.
  3. Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1 teaspoon vanilla extract, and a pinch of salt. Whisk until spices are evenly distributed.
  4. Pour in 1/2 cup rum and whisk to combine. Taste and adjust rum amount as desired.
  5. Optional: Transfer mixture to a blender and blend on low speed for 30 seconds for extra smoothness. Alternatively, use an immersion blender.
  6. If using egg yolks: In a small bowl, lightly beat 2 large egg yolks. Slowly drizzle about 1/4 cup of the coquito mixture into the yolks while whisking constantly to temper. Then pour the yolk mixture back into the bowl and whisk until fully incorporated.
  7. Optional: Strain the mixture through a fine-mesh strainer into a clean bowl or directly into bottles to remove any lumps.
  8. Using a funnel, pour the coquito into clean glass bottles or jars. Seal tightly and refrigerate for at least 4 hours, preferably overnight.
  9. Serve cold in small glasses. Garnish with a sprinkle of ground cinnamon or a cinnamon stick if desired.

Notes

For best flavor, let coquito chill for 24 hours. Use coconut cream, not coconut milk. Adjust rum to taste. If using egg yolks, temper them to avoid scrambling. Store in refrigerator for up to 2 weeks. Freeze for up to 3 months.

Nutrition

Keywords: coquito, Puerto Rican coquito, holiday drink, coconut drink, creamy coquito, easy coquito recipe, traditional coquito

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