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Easy Homemade Puerto Rican Coquito Recipe

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This easy blender coquito recipe delivers a creamy, dreamy holiday treat without the fuss of traditional stovetop methods. It’s rich, spiced, and perfect for sharing with family and friends.

Ingredients

Scale
  • 1 can (15 ounces) cream of coconut (like Coco López or Goya)
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup white rum (like Bacardi or Don Q)
  • Cinnamon sticks (for garnish, optional)

Instructions

  1. Gather your ingredients. Make sure everything is at room temperature. Open the can of cream of coconut and give it a good stir.
  2. Add the cream of coconut to the blender first. Scrape the can clean with a spatula.
  3. Pour in the coconut milk. Shake the can first, then pour.
  4. Add the evaporated milk and sweetened condensed milk.
  5. Add the vanilla extract, ground cinnamon, nutmeg, and cloves.
  6. Pour in the rum. Start with 1 cup, then taste and adjust.
  7. Blend on high for 30 seconds until smooth, creamy, and pale tan in color.
  8. Taste and adjust spices or sweetness as desired.
  9. Strain if desired (optional).
  10. Pour into a pitcher or bottle. Seal tightly and refrigerate for at least 4 hours, preferably overnight.

Notes

Don’t skip the resting time—coquito is always better the next day. For a dairy-free version, use full-fat oat milk or coconut cream in place of evaporated milk, and dairy-free sweetened condensed coconut milk. For a kid-friendly version, omit the rum.

Nutrition

Keywords: coquito, Puerto Rican coquito, holiday drink, coconut drink, rum drink, easy coquito, blender coquito

Find it online: https://sparklechew.com/easy-homemade-puerto-rican-coquito-recipe/