Coquito Recipe: Puerto Rican Delight (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.

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.

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.

It's because the fat from the coconut is solidifying. If this happens to you, I would pop it in the blender right before serving. That should dissolve any bits that might've solidified.

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

“After four days, the flavors start to change. For safety and quality, it's best to use it within four days.” Besides, if your coquito is good enough, it won't last four days.

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!).

Coquito, meaning 'little coconut' in Spanish, is a Puerto Rican version of eggnog made with rum and coconut cream.

Cuba Libre

It's a simple mix of rum, Coca Cola, and a squeeze of lime served over ice. It's not a Cuba Libre if it doesn't have lime! The best rum for this co*cktail is Don Q Añejo, an amber rum aged for at least 3 years.

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.

What kind of Bacardi is used in coquito? ›

BACARDÍ Coquito is made with BACARDÍ Superior Rum and a mix of vanilla, cinnamon and other festive spices.

Adding all ingredients with ground spices to the blender makes a fast alternative with no eggs. This usually results in the drink separating after a few minutes and the fat from the coconut solidifying, causing a chunky coquito with lumps. Coquito is poured into glass bottles with one or two cinnamon sticks.

As your coquito chills in the fridge, it will thicken. If you have already let it chill in the fridge and it is still too thin that usually means the coconut milk you used was one without the thick coconut cream on top.

Sometimes in cold weather, even when kept in a pantry our Coconut Milk/Cream may solidify or curdle. To regain the liquid aspect, simply heat up in a pan, sit the can in a bowl of hot water or directly spoon into your food and stir well.

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.

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.

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.