As a Puerto Rican, it officially feels like the holiday season when you make your first batch of coquito. Coquito is Puerto Rico’s version of eggnog, using rum (Puerto Rican rum, naturally) and coconut milk. Today I am sharing my adaptation of my family’s traditional coquito recipe (Puerto Rican eggnog), as taught to me by my father. This is the BEST coquito recipe, and it’s so easy to make. If you’ve never had Puerto Rican coquito, you need to make this recipe STAT. Even if you’re not a fan of traditional eggnog, you might find that coquito changes that for you. See my authentic coquito recipe at the bottom of this post, but first I’ll share some background and tips for making and modifying this recipe.
What is coquito?
Coquito translates to “little coconut” in Spanish. It’s sometimes called Puerto Rican Eggnog because of the Caribbean spin provided by the addition of coconut milk and the use of rum instead of bourbon or brandy. Once you try this you will want a batch of coquito in your fridge at all times during the holiday season. It goes down so smooth!
Does coquito have eggs in it?
There is some debate about whether or not coquito should be made with eggs. My family always used eggs, so that’s why I still make my traditional coquito recipe with eggs to this day.
Coquito bottles
It is traditional to store coquito in empty rum bottles, but for gifting I like to portion it out into smaller bottles, as coquito makes great gifts! I give coquito bottles to friends and neighbors during the holiday season (they always look forward to it), and use them for host/hostess gifts as well. In my fridge, you’ll find coquito in rum bottles, but for gifting I use the Korken bottles from IKEA. They are available in 34 and 17 oz. sizes at $3 and $2 respectively, so I stock up when it’s coquito-gifting season.
For presentation I like to snip a sprig of pine from my Christmas tree and tie it to the neck of the bottle with a cinnamon stick and secured by a piece of twine. It comes out super cute, but is a really simple solution for gifting bottles of coquito.
How to make authentic coquito
See the full traditional coquito recipe at the bottom of this post, but here are the basics. First and foremost, you need a good white Puerto Rican rum for making coquito. Bacardi is my favorite rum for coquito. In a blender you combine the rum with coconut milk (I’m a fan of Goya’s Leche de Coco, which you can find in the Hispanic or International section of your grocery store), sweetened consensed milk, egg yolks, cinnamon and nutmeg (you usually have to work in batches). After blending, refrigerate until nice and chilled (it’s served cold). Be sure to shake the bottle before pouring yourself a glass.
Lighter Puerto Rican coquito recipe
You can even make a healthier (but slightly less creamy) coquito recipe by using light versions of the sweetened condensed milk and coconut milk. Sweetened condensed milk is available in fat-free, and Goya has a reduced fat coconut milk.
How strong do you like your beverages?
I’ll be honest; my coquito recipe packs quite a punch. It uses 3/4 of a 1.75 liter bottle of white Puerto Rican rum (about 5 1/2 cups). If this much rum is too much for you, reduce the rum to 2-3 cups per mi papi’s recommendation (which would only require you to purchase a 750 ml bottle of rum). I personally love the strength of my version, but it’s not for the timid.
Here’s our Puerto Rican coquito recipe! If you make it, please tag @fabeveryday on social media and let me know what you think!
Coquito Recipe (Puerto Rican Eggnog)
Ingredients
- 5 1/2 cups (about 3/4 of a 1.75 liter bottle) of white Puerto Rican rum*
- 2 14 oz. cans of sweetened condensed milk
- 2 13 1/2 oz. cans of coconut milk
- 8 egg yolks
- 1/2 teaspoon ground cinnamon (or more, to taste)
- 1/2 teaspoon ground nutmeg (or more, to taste)
Instructions
- In a blender, mix all ingredients together. You may need to do this in two batches depending on the size of your blender.
- Pour blended mixture into empty bottles (note: it is traditional to store coquito in empty rum bottles, but you can store them in any convenient container). Chill thoroughly in the refrigerator.
- Before pouring into glasses to serve, shake bottle vigorously.
- Garnish with extra nutmeg and/or cinnamon as desired.
Notes
*My coquito recipe packs quite a punch. If this much rum is too much for you, reduce the rum to 2-3 cups, which would only require you to purchase a 750 ml bottle of rum.
Want more like this Puerto Rican Coquito recipe? See these other Puerto Rican recipes from Fab Everyday:
- How to Make Homemade Puerto Rican Sofrito
- Arroz con Gandules (Rice with Pigeon Peas) recipe
- Habichuelas Guisadas, Puerto Rican-Style Beans recipe
- Instant Pot Puerto Rican Arroz con Pollo recipe (my family’s recipe – adapted for the pressure cooker!)
- Instant Pot Estofado de Pollo (or Pollo Guisado – Puerto Rican-style chicken stew)
- Instant Pot Asopao de Pollo (Puerto Rican-Style Chicken and Rice Stew)
- Shortcut Puerto Rican Picadillo Empanadas recipe
- Easy Vegetarian Empanada recipe
- Air Fryer Tostones (Fried Green Plantain Chips) recipe
- Pinchos de Pollo (Grilled Puerto Rican Chicken Skewers)
- Papa Cruz’s Flan de Coco (Puerto Rican Coconut Flan Recipe)
- Instant Pot Coconut Flan Recipe (Flan de Coco)
- Flan de Chocolate (Chocolate Flan Recipe)
Sarah says
My neighbor is Bahamian and he makes a version of this with gin! I like it with rum though better! Gonna try this recipe! yum!
Diana Remandiman says
How many bottles is this recipe good for,? I love the recipe ❤️
Ramona Cruz-Peters says
It depends on the size of your bottle. Using a large bottle of rum, this will fill more than that with some of the rum removed and the added ingredients. By the ingredients alone it will make at least 14 liquid cups.
RAY says
Definitely a must try recipe. We will make 2 batches to start with.
Erin says
Do you have to use egg yolks?
Ramona Cruz-Peters says
Hi Erin! Our family recipe uses egg yolks, but you can make it without egg. Either skip the egg altogether and make the recipe as is, or add a little evaporated milk (I don’t know how much, though, as I’ve not tried it, but I know some people use that in their egg-free coquito).
Ssrah says
You could use a can of coconut cream in place of eggs.
Ramona Cruz-Peters says
Thanks for sharing this tip, Sarah!
Lizzie says
Oooo this looks so yummy (as always)! I’m definitely going to try this out for the holidays!
Lizzie
http://Www.lizzieinlace.com
Ramona Cruz-Peters says
Thank you! You’ll love it!
Jenna says
I had never heard of this before I met you!! Haha – I’m fascinated and really want to try it!
Ramona Cruz-Peters says
You really should try it, it’s so delicious! I know lots of people who only make coquito now for the holidays after trying this recipe (even if they weren’t huge fans of regular eggnog before).
Amanda says
How long is it’s shelf life?
Ramona Cruz-Peters says
I’ve heard different things about this. Some people say it should be consumed within a few days because of the fresh eggs, but I’ve also seen some people say it’s actually best after 3 weeks because the rum will kill possible bacteria in the eggs. A strong eggnog (like this recipe) along with keeping it in the refrigerator, should allow the rum to start working it’s magic on any possible bacteria after even one day (but I’m not a scientist!). I can say that I have personally had it in my fridge at times for over a week and have still drank it, and it was totally fine for me.
Kim says
How much coquito will this recipe make? Looking forward to trying it. Thank you for sharing.
Ramona Cruz-Peters says
Hi Kim! The full strength version makes about 10 liquid cups. But it’s strong, so a little goes a long way.
Crystal Meyer says
My coworkers and close friends look forward to me gifting them a bottle of this every year! I use less rum ( 2 1/2 cups per batch) and people LOVE it. It is my favorite gift to give.
Ramona Cruz-Peters says
I love that you make this one every year! Thanks for sharing the lighter rum version.
ROMYTISA says
Definitely a 5 stars recipe! I love Coquito now!
Ramona Cruz-Peters says
Thank you!