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,
Prep Time 20 minutes mins
Seal and refrigerate 2 hours hrs
Total Time 2 hours hrs 20 minutes mins
Course Dessert
Cuisine Puerto Rican
Servings 36
Calories 170 kcal
- 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)
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.
Calories: 170kcal
Keyword Coquito, Coquito Eggnog