Coquito

As a Puerto Rican who has been making Coquito for decades, I’ve mastered the best recipe on the planet. Having almost 50 million views online, there’s so much secret that my recipe is as good as it gets! My coquito is sweet and creamy and has that irresistible rum flavor without being too overpowering. If you’re looking for an easy authenic coquito recipe, this is the one to make.

This homemade coquito is rich, festive, and full of cozy coconut flavor with a hint of warm spices. The recipe starts with a homemade spiced tea that infuses the drink with layers of depth you just won’t find in the store bought versions.

If you love delicious Puerto Rican recipes, try my delicious Camarones Al Ajillo, Pernil, and my favorite One Pot Chicken and Spanish Rice.

What is Coquito?

Coquito, which translates to “little coconut,” is a classic holiday drink from Puerto Rico. Like egg nog, it’s a thick and creamy holiday treat served mainly from Thanksgiving to Christmas but can be enjoyed year-round.

Coquito is a creamy coconut drink made with cream of coconut, coconut milk and sweetened condensed milk, with a kick from the rum and warm spices like cinnamon and nutmeg. This drink is typically served chilled around the holiday season at parties and gathering.

The Best Authentic Coquito

With over 50 million online views, this is why my Coquito is the best!

• Authentic flavor: This recipe is made with a homemade spiced tea blend for warmth. It sets it apart from the rest because a lot of people just sprinkle spices in but this tea gives this drink such a depth of flavor along with the coconut, vanilla, and rum.
• Easy to make: This drink is the easiest to make. Truly, you will be able to make it with your eyes closed once mastered since everything goes in the blender.
• Customizable: You can simply adjust the rum level to your liking or even make it non-alcoholic for kids to enjoy! The sweetened condensed milk can also be adjusted for a little more or less depending on how sweet you want it.  
• Make ahead friendly: This drink tastes even better after it has chilled overnight. I love making a batch the day ahead for a party or even gifting bottles to friends and family. My recipe makes 2 (750 mL) bottles so add a cute decorative tag and you have the perfect gift. Here are the coquito bottles I use.

Serve this drink at your next holiday party or make a large batch and share with friends!

Ingredients You Need

Note: The full list of ingredients with measurements is provided in the recipe card below. 

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• Cream of Coconut: (Coco Lopez Brand is the BEST) It’s usually sold out, so order on Amazon! This will give the drink the richness and coconut flavor. Cream of coconut is different from coconut cream, so make sure you use cream of coconut.
• Coconut Milk: I recommend full-fat coconut milk. It’s a rich drink, treat yourself!
• Sweet Condensed Milk: This is going to make your drink sweet! What I love is you can always add a little more, or a little less, depending on how sweet you like it.
• Evaporated Milk: Helps add depth and any brand is good to use.
• Puerto Rican Rum: This recipe uses both white and dark rum so hold on! My favorite is Ten to One White Rum. It has flavor unlike any rum I’ve tasted and it’ sourced directly from the Caribbean.
• Whole Spices (Star Anise, Allspice Berries, Cinnamon Sticks, Cloves): These spices will make the tea that gives this drink such depth and warm vibes.
• Ground Spices: Cinnamon and nutmeg are added for that extra warmth and cozy feel.
• Vanilla extract: Pure vanilla extract is going to be the best for flavor.

How to Make Coquito

This authentic coquito recipe comes together in just 4 simple steps. 

Step 1: Make the tea. In a medium saucepan, boil the water. Add the allspice, cloves, star anise, cinnamon sticks and 1 teaspoon of ground cinnamon.

Step 2: Let the tea steep for 8 to 10 minutes, strain it and let cool.

Step 3: Blend the milk mixture. In a high powered blender, add cream of coconut, sweetened condensed milk, coconut milk, evaporated milk and vanilla. Pulse until smooth and combined. If you are using a smaller blender or making a bigger amount, blend in batches.

Step 4: Combine all ingredients. Pour the milk mixture into a large bowl. Add 1/3 cup of the tea mixture to the milk mixture. The tea should be cool. Whisk in the rum, ground cinnamon and nutmeg.

Step 5: Mix everything together until smooth.

Step 6: Assemble. Pour the coquito into 2 (750ml) glass bottles, cover and chill for at least 4 hours or overnight. Shake before serving ice cold. This drink is best served chilled!

Expert Tips

• Simmer the tea. Let the spices steep over the heat so the flavors infuse slowly without becoming bitter. If you end up boiling too hard, the tea will come out bitter.
• Cool the tea completely. Please don’t mix the warm tea with the milk or it will curdle. Let it fully cool to room temperature before blending.
• Use full fat coconut milk. This is a rich drink so use the full fat version to keep it velvety and smooth. Lighter versions make a watery drink.
• Adjust the rum to taste. I like to start with less and add more as I go. Always drink responsibly.
• Serve and sip chilled. This drink should be served chilled, and it is even better if made ahead or the day before. Coquito tastes the best after the flavors have had time to meld. This will give you a thicker and creamier consistency.

Recipe FAQs

Storage and Make Ahead Instructions

To store, place in a glass jar or bottle with a lid in the refrigerator for up to 5 days. Shake or stir well before pouring since separation can occur.

To freeze, place in a freezer safe bottle for up to 3 months. Thaw in the refrigerator overnight before serving.

Make Ahead: I can’t recommend enough to make this recipe the 1-2 days before serving. The flavors just come together so much more! They say the longer it sits, the stronger it gets. Store in glass jars or bottles with lids in the refrigerator. You will need to shake or stir before serving.