Coquito - Classic Puerto Rican Christmas Drink Recipe (2024)

FAQs

What is Puerto Rican coquito made of? ›

Coquito is a Puerto Rican beverage made with vanilla, coconut milk, coconut cream, rum and spices that is traditionally served during the December holidays. Coquito means "little coconut" in Spanish, and coconut provides the majority of the drink's flavor and texture.

For authentic coquito, aim for *Puerto Rican* rum like Don Q, Bacardí, Ron del Barrilito, Palo Viejo, etc. Vegan or dairy-free coquito: If you can find sweetened condensed coconut milk (11.25 ounce can) and evaporated coconut milk (12.2 ounce can), they'll be easy swaps here.

Coquito should be smooth, but it can become chunky if you use coconut milk instead of cream of coconut. The fat in coconut milk can separate and solidify towards the top of the container. Returning it to the blender just before serving should resolve the issue.

Rich, creamy Coquito is a classic Puerto Rican co*cktail made with coconut cream, coconut milk, baking spices and, most important, rum.

The drink was inspired by the British/American Eggnog and the Spanish made their own version of eggnog and combined it with the coconut milk and local rum, creating coquito. The variations are very similar to what they considered the original recipe: milk and sugar.

“After four days, the flavors start to change. For safety and quality, it's best to use it within four days.” Besides, if your coquito is good enough, it won't last four days.

A cream-based coconut liqueur, Coquito is a traditional Puerto Rican Holiday co*cktail. BACARDÍ Coquito is made with BACARDÍ Superior Rum and a mix of vanilla, cinnamon and other festive spices.

Inés calls for white rum here—ideally Puerto Rican rum, like Bacardí or Don Q—but you can swap in dark rum for more syrupy, spiced notes (just avoid coconut rum, which has a more artificial coconut flavor). If you have time, soak a few cinnamon sticks in the bottle of rum for a few days to infuse it with woodsy spice.

White rum.

I recommend traditional Barcardi white rum for this recipe as it provides a light but balanced flavor which is perfect for this drink so it doesn't overpower the coconut flavor (we want the coconut flavor to be the star!).

It's essential to watch for signs of spoilage as the Coquito ages. If you notice a change in color, smell, or texture, or mold appears, these indicate that the Coquito has gone bad and should not be consumed.

What does coquito mean in English? ›

Coquito, meaning “l*ttle coconut” in Spanish, is a traditional holiday drink that originated in Puerto Rico.

Coquito settles and separates due to the fat content in the milk and cream, so before pouring, open the bottle, poke it with a straw close it and shake vigorously so everything is combined thoroughly. The longer is stays in the refrigerator the better it gets. Now go pour some over ice.

It's because the fat from the coconut is solidifying. If this happens to you, I would pop it in the blender right before serving. That should dissolve any bits that might've solidified.

*Want to make it a little bit less strong? To cut the rum, replace the desired amount of rum with equal parts ice cold coconut or whole milk. **For a non-alcoholic or virgin coquito, cut out the rum, and replace it with one cup ice cold coconut or whole milk and one cup ice cold filtered water.

White rum.

I recommend traditional Barcardi white rum for this recipe as it provides a light but balanced flavor which is perfect for this drink so it doesn't overpower the coconut flavor (we want the coconut flavor to be the star!).

Inés calls for white rum here—ideally Puerto Rican rum, like Bacardí or Don Q—but you can swap in dark rum for more syrupy, spiced notes (just avoid coconut rum, which has a more artificial coconut flavor). If you have time, soak a few cinnamon sticks in the bottle of rum for a few days to infuse it with woodsy spice.

If you like piña colada, you should know the famous tropical drink was invented in Puerto Rico! The sweet mix of coconut cream, pineapple juice, white rum, and ice was born in San Juan, but the identity of its creator is still an unresolved controversy on the island.

Bottom line: If you're looking for a healthier festive beverage, neither coquito nor eggnog has the clear nutrition advantage. Either way, you're drinking a boozy, rich beverage. “Alcohol is alcohol, and sweet is sweet,” Mercado says.