A creamy rum punch made with coconut and rum from Puerto Rico is called a coquito. The drink is often referred to as Puerto Rican eggnog, but this seems unfair to both coquito and eggnog.
The recipe below, which is derived from AlwaysOrderDessert, does not contain eggs because, in addition to the fact that I don’t particularly enjoy the idea of putting raw eggs in a beverage, doing so gives the beverage a more custard-like texture.
It’s still rich and creamy without the egg, but the subtleties of the coconut stand out.
In addition, this recipe only calls for opening several cans, combining the contents with some spices, adding rum, and chilling the entire concoction for several hours.
No chopping up a live coconut to painstakingly make your fresh coconut milk.
You only need one can of each of the following to make coquito:
So there’s no need for time-consuming measuring or irksome ingredient leftovers.
And this coquito fully embraces the convenience of punch made in large quantities while also packing three cups of rum into it.
You’ll like this if you like coconut and rum. But coquito is more than just a potent and tasty beverage.
It’s also essential to seasonal customs like parrandas, the Puerto Rican equivalent of caroling, where participants visit houses while singing, eating pasteles (similar to tamales), drinking coquito, and picking up passersby.
I’m delighted that 1 1/2 cups of oat milk (either handmade or purchased), a can of thick coconut milk (Aroy-D brand), and a dash of maple syrup make a delicious breakfast.
Coquito (Puerto Rican Coconut Rum Punch)
Equipment
- 1 Blender
- 1 Large mixing bowl
- 1 Pitcher Or, you can use glass bottles and jars with lids (with the aid of a funnel, if you have one)
Ingredients
- 12 oz canned evaporated milk
- 14 oz canned, sweetened condensed milk
- 15 oz canned cream of coconut, such as Coco Lopez brand
- 14 oz canned, full-fat coconut milk
- 2 cup white rum, such as Don Q or Bacardi
- 1 cup gold rum, such as Don Q or Bacardi Gold
- 1 tbsp vanilla extract or vanilla paste
- 1 tsp ground cinnamon
- 1 piece Freshly grated nutmeg, for serving
- 3 inch cinnamon sticks, for garnish (optional)
Instructions
- Working in batches, combine the evaporated milk, condensed milk, cream of coconut and coconut milk in a blender; puree until smooth, pouring the blended mixture into a large mixing bowl as you go
- Blend the rums, vanilla extract or paste and the ground cinnamon with some of the coconut mixture, then whisk all of the liquids together in the bowl.
- Pour into a pitcher or glass bottles and jars with lids (with the aid of a funnel, if you have one)
- Seal and refrigerate for at least 2 hours, or until very cold.
- Before serving, stir or shake well to break up any solids. (If you find any remaining solids unpleasant, simply strain the coquito through a fine-mesh strainer.)
- Pour into small glasses; garnish each portion with a sprinkling of freshly grated nutmeg and a cinnamon stick, if desired.
