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+ servings
Coquito Eggnog

Coquito (Puerto Rican Coconut Rum Punch)

Coquito is a creamy rum and coconut punch from Puerto Rico. It's frequently described as Puerto Rican eggnog,
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Prep Time 20 minutes
Seal and refrigerate 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine Puerto Rican
Servings 36
Calories 170 kcal

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.

Video

Nutrition

Calories: 170kcal
Keyword Coquito, Coquito Eggnog
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