Coquito - Classic Puerto Rican Christmas Drink Recipe (2024)

FAQs

What is Puerto Rican coquito made of? ›

Coquito is a Puerto Rican beverage made with vanilla, coconut milk, coconut cream, rum and spices that is traditionally served during the December holidays. Coquito means "little coconut" in Spanish, and coconut provides the majority of the drink's flavor and texture.

My favorite white rum to use here is Bacardí Superior—it's light and aromatic, with floral and fruity notes. This infusion comes together in seconds and can be done the day before folks come to gather. Spiced rum doesn't end with coquito either. After you make a batch for coquito, go ahead and make another.

Coquito should be smooth, but it can become chunky if you use coconut milk instead of cream of coconut. The fat in coconut milk can separate and solidify towards the top of the container. Returning it to the blender just before serving should resolve the issue.

Freshly made Coquito typically lasts up to one month in the refrigerator when stored properly. However, the exact shelf life can vary based on a few factors. The quality of the ingredients used can affect how long Coquito lasts. Fresher ingredients will generally result in a longer-lasting product.

Rich, creamy Coquito is a classic Puerto Rican co*cktail made with coconut cream, coconut milk, baking spices and, most important, rum.

The drink was inspired by the British/American Eggnog and the Spanish made their own version of eggnog and combined it with the coconut milk and local rum, creating coquito. The variations are very similar to what they considered the original recipe: milk and sugar.

A cream-based coconut liqueur, Coquito is a traditional Puerto Rican Holiday co*cktail. BACARDÍ Coquito is made with BACARDÍ Superior Rum and a mix of vanilla, cinnamon and other festive spices.

Inés calls for white rum here—ideally Puerto Rican rum, like Bacardí or Don Q—but you can swap in dark rum for more syrupy, spiced notes (just avoid coconut rum, which has a more artificial coconut flavor). If you have time, soak a few cinnamon sticks in the bottle of rum for a few days to infuse it with woodsy spice.

I recommend traditional Barcardi white rum for this recipe as it provides a light but balanced flavor which is perfect for this drink so it doesn't overpower the coconut flavor (we want the coconut flavor to be the star!).

Bacardi is one of the most popular spirits in America and is commonly used for coquito because it's easy to find and cheap to buy. Reyes says he loves to support local coquito makers in New York during the holiday season, and most of the producers use Bacardi carta blanca, or white rum, in their recipes.

Does coquito ever go bad? ›

Coquito (without egg) will last in an airtight container refrigerated for 4-6 months. If some of the coconut fat solidifies let it sit on the counter for 10 minutes and give it a good shake before serving. It is traditionally made with Puerto Rican Rum like Don Q but you can use whatever white rum you prefer.

Every recipe for these holiday drinks, including Puerto Rican coquito, uses some kind of milk in the recipe, from evaporated to condensed. And as soon as any of those cans are opened, the clock starts ticking before bacteria start to grow to unsafe levels, she said.

Coquito, meaning “l*ttle coconut” in Spanish, is a traditional holiday drink that originated in Puerto Rico.

The foam results from the additives in the canned milk, and the fat from the coconut milk gets excited. You can strain the coquito into the bottles if the foam or chunks bother you.

You can freeze this coquito recipe if you want it to last longer. As there's rum in this, the drink will not freeze solid. Be sure to use a freezer-safe container. Just add it back to the blender when ready to serve without thawing it first.

White rum.

I recommend traditional Barcardi white rum for this recipe as it provides a light but balanced flavor which is perfect for this drink so it doesn't overpower the coconut flavor (we want the coconut flavor to be the star!).

Inés calls for white rum here—ideally Puerto Rican rum, like Bacardí or Don Q—but you can swap in dark rum for more syrupy, spiced notes (just avoid coconut rum, which has a more artificial coconut flavor). If you have time, soak a few cinnamon sticks in the bottle of rum for a few days to infuse it with woodsy spice.

If you like piña colada, you should know the famous tropical drink was invented in Puerto Rico! The sweet mix of coconut cream, pineapple juice, white rum, and ice was born in San Juan, but the identity of its creator is still an unresolved controversy on the island.

Can coquito get you drunk? Yes. So please drink responsibly.