Coquito Puerto Rican Coconut Eggnog
Coquito Puerto Rican Coconut Eggnog

Coquito is a Puerto Rican holiday punch rich and sweet with coconut, plus hints of cinnamon and rum. One batch is enough for a party. Try it instead of eggnog!

Every December I throw our annual Christmas cookie swap. It’s a simple event that we’ve honed over the years into a turnkey tradition. I put on some hipster Christmas music, put on lots of Christmassy bites like a cheeseboard or shrimp dip, and put a little Santa hat on our corgi because it’s adorable.

Video: How to Make Coquito (Puerto Rico Eggnog).



What is Coquito?

Coquito is an easy cocktail to make, but unlike mulled wine, no one knows they love it yet. As a host, I feel it is my happy duty to introduce it to people.

Coquito is a traditional punch from Puerto Rico. It is often referred to as “Puerto Rican Eggnog” due to its very similar flavor profile and the occasional use of eggs in some variations.

How to make coquito

I like to sweeten mine with sweetened condensed milk and coconut cream. Look for coconut cream in the liquor section if you can’t find it with the other canned ingredients. Good brands are Coco Lopez or Goya.

can you do this vegan

I would recommend using almond milk or soy milk instead of the condensed milk. As for the sweetened condensed milk, I would add 1 cup of sugar and another milk alternative to balance the bulk and sweetness. Start adding the sugar slowly, tasting little by little until you reach the sweetness you desire.

Proposals and Substitutions

Everything after these basic ingredients is up to you. Like so many dishes, coquito doesn’t have an exact recipe. The type and amount of rum, choice of spices, type of sweetener, or even whether or not eggs are used can vary from recipe to recipe and from person to person.

That means coquito is a recipe that you can customize to your liking.

  • Choose a rum you like! White, aged, or spiced rums are all good. Mount Gay is sleek and affordable; Gosling’s black rum is a bit richer.
  • Don’t feel like nutmeg? Don’t use it. Ginger, cloves, and star anise are good additions.
  • Would you like to serve it over ice? Go on.
  • Do you have guests who don’t drink alcohol? Skip the rum and make it virgin!

Have fun, experiment and make the recipe your own. It will also quickly become part of your holiday tradition.

Make Ahead and Storage Tips for Coquito

You can chill this in the fridge for just two hours and up to three days in advance. All you have to do is pull it out to serve and garnish with some cinnamon or grated nutmeg.

You can also keep coquito in the fridge indefinitely as the amount of alcohol will preserve it. But it starts to separate after more than three days and looks dodgy, which can make you nervous. It will still be fine, and all you have to do is shake it to make it smooth again.

Looking for more holiday cocktails?

  • Hot rum with orange and vanilla
  • Classic eggnog
  • holiday punch
  • Irish coffee made from brown sugar
  • Chamomile Honey Hot Toddy

Coquito (Puerto Rican Coconut Eggnog)

preparation time
5 minutes

cooking time
35 minutes

total time
40 minutes

up to 10 servings


  • 1 (14 ounce) Can of sweetened condensed milk

  • 1 (fifteen ounce) can coconut cream (like Coco Lopez or Goya)

  • 1 (12 ounce) can condensed milk

  • 1 (13.5 ounce) can with coconut milk

  • 2 teaspoon vanillaor 1 vanilla bean, split and seeded

  • 2 all Cinammon sticks

  • 1/2 teaspoon grated nutmeg

  • 1 to 2 cups rum

  • Grated nutmeg or ground cinnamon for garnish, optional


  1. Infuse the spices:

    In a large saucepan, combine sweetened condensed milk, coconut cream, condensed milk, coconut milk, vanilla, cinnamon sticks, and nutmeg (all ingredients except the rum). Heat over medium heat until just beginning to simmer.

    Remove from the stove, cover and let steep for 30 minutes.

  2. Stir in rum:

    Remove the cinnamon sticks and vanilla bean (if using) and pour the mixture into a punch bowl or pitcher. (Note: I rinse and dry the vanilla bean and cinnamon sticks, saving them for future infusions like rice pudding.)

    Add 1 cup of rum and taste; add more rum for a stronger punch. I usually stick to around 2 cups as I strongly prefer it.

  3. Cool:

    Chill this in the fridge for at least 2 hours or up to 3 days.

  4. Surcharge:

    Serve neat or in small portions over ice. Garnish with grated nutmeg or ground cinnamon, if you like.

nutritional information (per serving)
572 calories
34g Fat
40g carbohydrates
9g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!