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I just wanted to start this post off by saying that if you don’t enjoy coconut-deliciousness, then you’re in the wrong place. In case you stumbled upon this post by accident, I’m just gonna let you know before you leave, I’m judging you hard. Coconut friends: let’s rejoice! It’s coquito season! I love coquito so much that I updated the photos this year, because frankly the old ones didn’t do it much justice. Yes, this quick and easy recipe yields Coquito that is just as delicious as it is pretty.
What is coquito?
Coquito is a holiday drink containing rum that originated in Puerto Rico. It’s thick, rich sweet and creamy, with a hint of spice. This quick and easy version of Coquito is made with coconut milk, coconut cream, evaporated milk, sweetened condensed milk, rum, some vanilla extract and cinnamon. Because I have a tendency to do the absolute most, I add a touch of coconut extract, and a few coconut flakes because I’m so greedy for coconut. You honestly don’t need to do that though, it’s going to be delicious regardless!
Other island cultures have their own versions. In Cape Verde (where my family is from), we drink something very similar called ponche de coco, I’ll be sure to link the recipe when I post it! Dominicans have a similar drink that they also call ponche.
How much rum should I use in Coquito?
This is really up to you. This version calls for 8 ounces of rum, feel free to add more or less depending on your tolerance. My tolerance is low, so I go easy on the rum. Feel free to add more if you wish.
Can I make virgin coquito?
Yes. I’ve been pregnant at Christmas-time twice. I can attest that virgin Coquito is not as fun, but it’s still delicious. I still keep some on hand because my kids insist on consuming everything that I consume, just as the name of my blog suggests. You can omit the liquor from the recipe, and leave it as is (this is what I do), or add a little bit more of coconut milk in the liquor’s place to thin it out a little.
What equipment or tools do I need to make Coquito?
Just a blender. I recommend one with a 72 ounce jar like this one that I own. If you have a smaller blender, you’ll have to work in batches. I’ve also made coquito in the bowl of my stand mixer with no issues. Just remember to mix it on a low speed if you’re doing this! A pour-shield is great for making sure any splashes stay in the mixing bowl.
You’ll also need some type of vessel to hold and chill the Coquito in. I recommend a large pitcher or a few bottles on hand. I buy these bottles with stoppers every year. This recipe yields enough Coquito to fill the bottle and have some left over. Sometime’s I’ll use these smaller bottles to give to my guests as parting gifts.
Step 1: Add all ingredients to the blender
Add your coconut milk, coconut cream, evaporated milk, sweetened condensed milk, vanilla extract, cinnamon and the optional coconut extract. You can add the rum all at once, or a little at a time.
Step 2: Blend and taste
Blend everything together for about 30 seconds to one minute on high speed. Taste the coquito and add more rum if needed. If you decide to add more rum, re-cover the blender and pulse the Coquito a few times just combine everything.
Step 3: Chill and serve
Transfer the Coquito to bottles or a large pitcher and chill it in the refrigerator for at least 1 hour. Be mindful that the Coquito will thicken and expand so try not to fill your vessel all the way to the top.
Remove the Coquito from the refrigerator about 15 minutes prior to serving so that it can thin out a little. Give it a stir (or shake if it’s in a bottle) and serve over ice or on its on. Sprinkle with a little cinnamon (or nutmeg) right before serving. Sometimes I’ll toast some coconut flakes and sprinkle them on top.
Some people like their modestly spiked Coquito over ice (me) and others like it strong and thick without ice so they can sip it. No judgement here.
Coquito with Toasted CoconutCourse: DrinksDifficulty: Easy
This adapted version of a Puerto-Rican holiday classic features a toasted coconut rim and an added kick of coconut flavor!
15 oz. can of coconut milk
13.5 oz. can coconut cream
12 oz. can evaporated milk
14 oz. can sweetened condensed milk
1 cup rum
1 tsp. vanilla extract
¼ tsp. cinnamon or nutmeg
2 tsp. coconut extract
a few toasted coconut flakes or cinnamon sticks as garnish
- Combine coconut cream, coconut milk, sweetened condensed milk and evaporated milk into your blender or stand-mixer bowl.
- If you are using a blender, cover and blend for 30 seconds. If using a stand mixer, mix on low (setting 1 or 2) for 1 minute.
- Add cinnamon, vanilla, coconut extract and rum and blend for another minute in the blender or 5-7 minutes with your stand mixer on the lowest setting (I usually use setting 1 or 2). You can add the rum slowly and taste as you go to make sure your coquito isn’t too strong or too weak.
- Funnel the coquito into a bottle or container and chill in the refrigerator for at least 1 hour.
- Remove the coquito from the refrigerator and let sit at room temperature for 15 minutes prior to serving.
- Pour the coquito directly into glasses or over ice and garnish with a tiny sprinkle of cinnamon or nutmeg. You can aadd some toasted coconut flakes on top, if desired.
- The coquito will thicken as it chills. Letting it stand at room temperature for 15 minutes prior to serving will let it thin out a bit.
- Rum measurement is just a suggestion, feel free to add more or less to suit your taste.
- If using a stand mixer and the Coquito is a bit clumpy, you can strain using a fine-mesh strainer to remove any clumps. I usually don’t have to do this but coconut milk can be more or less clumpy depending on the temperature of your home!