Coquito
- Total Time
- 20 minutes, plus chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:10 to 12 servings (about 6 cups)
- 2large fresh coconuts or 2 (14-ounce) cans unsweetened coconut cream (see Tip)
- 4egg yolks
- 1(14-ounce) can sweetened condensed milk
- 1½cups Puerto Rican rum (optional), preferably white rum (darker rum will affect the color of the coquito)
- ½teaspoon kosher salt
- Ground nutmeg, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
218 calories; 7 grams fat; 5 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 4 grams protein; 125 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
If using canned coconut cream, skip to Step 3. If using fresh coconuts, puncture one or two of the eyes of each coconut with a sharp knife or screwdriver; strain the coconut water into a bowl. Place coconuts on a stable surface, supported by a kitchen towel. Using a hammer, crack each coconut into 3 or 4 pieces. Slip a thin knife between the flesh and shell to separate it. (To make this easier, you can roast the coconut pieces on a sheet pan at 350 degrees for 10 to 15 minutes.) Discard shells. Break or chop coconut flesh into 1-inch pieces.
- Step 2
Place about ⅓ of the pieces in a blender with 1 cup strained coconut water. Blend until coconut is broken into about ⅛-inch pieces; place in a clean dish towel and squeeze over a bowl to extract as much liquid as possible. Reserve coconut bits for another use. Pour 1 cup of the liquid back into the blender with another ⅓ of the coconut pieces, blend, then squeeze to extract liquid. Repeat with final ⅓ of coconut pieces. Measure out 3⅓ cups of fresh coconut cream. (If necessary, blend another cup of coconut water with a batch of coconut bits, and squeeze again to extract more liquid from the coconut until you have 3⅓ cups.)
- Step 3
In a large bowl, lightly whisk the egg yolks. To a medium saucepan, add 1 cup of the coconut cream and sweetened condensed milk. Bring to a simmer over medium-high, stirring occasionally. Whisking the egg yolks constantly, slowly pour the hot mixture into yolks, until smooth and frothy. Stir in the rum, if using, salt, and the remaining coconut cream.
- Step 4
Strain the coquito through a fine-mesh strainer into bottles or jars. Cover tightly and refrigerate at least 3 hours or up to 1 week. Remove from refrigerator 30 minutes before serving. Shake well, pour into glasses, sprinkle with nutmeg and serve immediately.
Private Notes
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Cooking Notes
anne chaney
I have absolutely no opinion on the authenticity of this recipe but I will state that it is the most delicious variation on classic holiday eggnog I ever tasted, better than any cherished family heirloom recipe or bartender specialty. I intend to make it my heirloom recipe forever. I made it with really good premium rum which I am sure was a good idea.
Marta
What is known as Coquito in PR is a drink based on coconut milk, of which there are many variations. But it never has eggs as an ingredient. There is Ponche (Punch), to which some people add coconut milk or cream but that is not Coquito. This recipe is of a Coconut Punch, not Coquito. I can attest to this, as I love Coquito but don't like punch too much, mostly]y due to its eggy taste. My daughter has a great Coquito recipe, very simple that she passed to me and that's my favorite Coquito ever.
Azalea
My family does not add eggs. Not necessary to get good consistency and great taste. For one batch we use 2-15oz cans of ‘Coco Lopez’ for the coconut, 4-12oz cans evaporated milk, 1/2 to a full 14oz can of sweetened condensed milk (per your sweet tolerance) and clear DonQ or Bacardi rum. How much rum depends on you. Cinnamon can be a added to it and/or a cinnamon stick added to glass at serving. Bottom line tweak to your satisfaction. Make it your own. Feliz Navidad!!!
MM DC
Valdelluli’s cookbook is the most traditional of Puerto Rican cookbooks. If something is there, you can trust it’s authentic — the way your grandmother used to make it. But these days, people rarely use yolks anymore — just a can each of coconut cream, coconut milk, evaporated milk, condensed milk, and lots of rum. A few cinnamon sticks make a nice garnish. Much easier, and omitting the yolks means it also doesn’t spoil, so a bottle makes a great gift.
Enrique
I thought this was way too thick. I made a second time substituting one can of coconut cream with one can of coconut milk. After chillin the thickness was perfect. I didn’t heat anything either. I just mixed everything in a bowl and it came fine!
MelissaJane
I made a dairy free version with SC coconut milk for Christmas. Very, very good, but very thick and way too much rum for me. Also good without rum, but needs to be cut with something, as it's sweet and thick. I used leftover coquito (with rum) as a sauce anglaise substitute with a chocolate souffle, and WHAT A GREAT IDEA. The rich thickness is perfect. Best dairy free alternative I can think of to anglaise.
Laura S.
Where’s the tip mentioned in the recipe?
Idrimi
I have grown up with this drink; it has become a Christmas tradition, along with Pernil and Arroz con Gandules (roast pork shoulder and yellow rice and pidgeon peas). We have never put eggs in this drink. We have found it keeps better without the eggs. Not that it lasts long anyway; it's gone by the time we finish pouring! We use Coco Lopez for the Cream of Coconut; bodegas around here are already out! Also, we use overproof rum.
Marisel
Every Puerto Rican has their own version. Here is what I use: a. 6 cups water b. 4 cinnamon sticks c. 2-3 slices of ginger root d. 6 egg yolks e. 1 can sweetened condensed milk f. 1 can of Coco Lopez or other Cream of Coconut (not Coconut milk) g. 2 cans of Evaporated Milk h. 1 tablespoon of Vanilla extract or add to your taste i. Puerto Rican Rum j. Cheesecloth
Chris
Try using Licor 43 in lieu of the rum. It adds a little vanilla and spice. That’s how our adopted Puerto Rican parents taught us to make it!
Rebecca
I used half coconut milk and half cream and it was still thick and rich and warming even without the booze!
todd sf
I’ve drunk lots of Coquito over the years, and it never contained eggs- that said, thanks for the inspiration, I’ve missed it the last few Holidays, and it’s my favorite Christmas drink ever! Viva Puerto Rico, and happy holidays to that beautiful Island and its beautiful people.......
FoxyVil
As an fyi, there is great variation to coquito recipes and claiming that it none of them ever have eggs is a bit of stretch. I personally don't do eggs, but other perfectly genuine Puerto Ricans do and it's all good.
k-d
Made it as is with canned coconut mild and it was much loved! Used local Chic Choc rhum and it’s GOOD *hiccup*!
Anna
This had a very good flavor, and almost a pudding consistency. I think that next time I make it I will use one can of coconut cream and one can of coconut milk. It was a little too thick for my liking.
todd sf
I’ve drunk lots of Coquito over the years, and it never contained eggs- that said, thanks for the inspiration, I’ve missed it the last few Holidays, and it’s my favorite Christmas drink ever! Viva Puerto Rico, and happy holidays to that beautiful Island and its beautiful people.......
MM DC
Valdelluli’s cookbook is the most traditional of Puerto Rican cookbooks. If something is there, you can trust it’s authentic — the way your grandmother used to make it. But these days, people rarely use yolks anymore — just a can each of coconut cream, coconut milk, evaporated milk, condensed milk, and lots of rum. A few cinnamon sticks make a nice garnish. Much easier, and omitting the yolks means it also doesn’t spoil, so a bottle makes a great gift.
Denise Diavolo
I ended up with gluey mess of congealed coconut fat. I strained it, but it was still not very good. Quite grainy. I used a Vitamix to get everything stirred up, but when it cooled, it was just like bone stock: thick layer of fat on top. Yuck.
Lulu
I made this recipe but used 1/2 coconut cream and half coconut milk. Everything else as is. It was one of the best egg nog I have ever tasted. If it’s still too sweet/thick for you I diluted with water and it was still superb!!!
Idrimi
I have grown up with this drink; it has become a Christmas tradition, along with Pernil and Arroz con Gandules (roast pork shoulder and yellow rice and pidgeon peas). We have never put eggs in this drink. We have found it keeps better without the eggs. Not that it lasts long anyway; it's gone by the time we finish pouring! We use Coco Lopez for the Cream of Coconut; bodegas around here are already out! Also, we use overproof rum.
Mark
Replying to Marta -- I guess you better inform the originator (if he was Puerto Rican) or his wife, the author of a noted Puerto Rican cook book who served it at parties in their San Juan home. They need to know that what they were passing off as coquito is some corruption of the real thing.
Laura S.
Where’s the tip mentioned in the recipe?
Bryan Harston
It's in the introduction above the recipe. (The tip is that canned coconut cream works well.)
FoxyVil
As an fyi, there is great variation to coquito recipes and claiming that it none of them ever have eggs is a bit of stretch. I personally don't do eggs, but other perfectly genuine Puerto Ricans do and it's all good.
Ariana
Don’t use eggs! That isn’t necessary or authentic. Also, it should have some cinnamon sticks and ground cinnamon and nutmeg in the drink itself. Authentic also has evaporated milk, coconut milk, and coconut cream in it, along with some vanilla extract. Doesn’t get better then that!
Jen in Astoria
Does anyone have a tip for making an egg-free version of this?
Azalea
My family does not add eggs. Not necessary to get good consistency and great taste. For one batch we use 2-15oz cans of ‘Coco Lopez’ for the coconut, 4-12oz cans evaporated milk, 1/2 to a full 14oz can of sweetened condensed milk (per your sweet tolerance) and clear DonQ or Bacardi rum. How much rum depends on you. Cinnamon can be a added to it and/or a cinnamon stick added to glass at serving. Bottom line tweak to your satisfaction. Make it your own. Feliz Navidad!!!
María Cruz
Coquito is best without egg yolk. I grew up seeing my grandmother make coquito and never used egg yolks and instead of condensed milk she used evaporated milk and sugar. She opened and processed the coconut to get the milk. That provides enough fat to give a creamy yet liquid consistency. She also added cinnamon instead of nutmeg and a little bit of vanilla. Coquito is not a coconut eggnog, Coquito is coconut drink.
Chris
Try using Licor 43 in lieu of the rum. It adds a little vanilla and spice. That’s how our adopted Puerto Rican parents taught us to make it!
Marisel
Every Puerto Rican has their own version. Here is what I use: a. 6 cups water b. 4 cinnamon sticks c. 2-3 slices of ginger root d. 6 egg yolks e. 1 can sweetened condensed milk f. 1 can of Coco Lopez or other Cream of Coconut (not Coconut milk) g. 2 cans of Evaporated Milk h. 1 tablespoon of Vanilla extract or add to your taste i. Puerto Rican Rum j. Cheesecloth
Chris
We lived in Puerto Rico for 3 years and learned to love coquito around the holidays! If you can find it, Licor 43 is a great substitute for the rum and is how our adopted Puerto Rican parents taught us to make it.
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