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Prep Time 5 minutes
Total Time 1 hour
Course Drinks
Servings 8


  • 2 cans 15 ounces each cream of coconut (like Goya)
  • 2 cans 12 ounces each evaporated milk
  • 1 cup or more of white rum
  • 1 large egg yolk optional
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon freshly grated nutmeg plus more for serving
  • Cinnamon sticks for garnish


  • In a blender, blend together the cream of coconut, evaporated milk, rum, egg yolk (if using), ground cinnamon, vanilla extract, and grated nutmeg until smooth and well combined, which usually takes 1 to 2 minutes. Taste it and add more rum if you desire a stronger kick.
  • Pour the coquito into a large container with a lid, cover it, and let it chill in the refrigerator for at least 2 hours or up to 4 days. Before serving, give it a good stir to ensure the flavors are well mixed.
  • When ready to serve, pour the chilled coquito into small cups, garnish with a sprinkle of nutmeg, and add a cinnamon stick for an extra festive touch. Now, raise your glass and savor the holiday spirit with every sip of this delightful coquito!

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