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Easy Coquito Recipe - Make Puerto Rico's Famous Christmas Drink at Home

This Authentic Coquito recipe captures Puerto Rico’s most cherished holiday drink — a rich, creamy coconut and rum blend steeped in tradition. Made with coconut milk, condensed milk, spices, and premium rum, it’s a festive treasure that embodies island warmth and family celebration.
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Prep Time 15 minutes
Servings: 1 large batch (~8-10 servings)
Course: Beverage
Cuisine: Puerto Rican
Calories: 115
Ingredients Method Notes

Ingredients
  

  • 1 can 15 oz cream of coconut (Coco Lopez brand preferred)
  • 1 can 15 oz full-fat coconut milk
  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 1 tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • 1 tsp vanilla extract
  • ½ –1 cup Brugal or dark spiced rum
  • ½ –1 cup Bacardi white rum or coconut rum
  • 2 large egg yolks optional
  • 2 cinnamon sticks for steeping/serving
  • Ground nutmeg and star anise optional garnish

Method
 

  1. Combine cream of coconut, coconut milk, evaporated milk, condensed milk, cinnamon, nutmeg, vanilla, and egg yolks (if using) in a blender. Blend for 2 minutes until smooth.
  2. Add rums gradually, starting with ½ cup each. Blend, taste, and adjust to preference.
  3. Pour into clean glass bottles. Add cinnamon sticks and seal tightly.
  4. Chill for at least 4 hours or up to 3 days for flavors to cure and develop.
  5. Shake well before serving and pour into small glasses. Garnish with cinnamon or nutmeg.

Notes

Store coquito in airtight glass bottles in the refrigerator for up to 5 days with eggs, or up to 6 months without. Always shake before serving as separation is natural. Serve ice cold for the best traditional flavor.