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.

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.

For authentic coquito, aim for *Puerto Rican* rum like Don Q, Bacardí, Ron del Barrilito, Palo Viejo, etc. Vegan or dairy-free coquito: If you can find sweetened condensed coconut milk (11.25 ounce can) and evaporated coconut milk (12.2 ounce can), they'll be easy swaps here.

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.

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.

We have to start, of course, with the national drink of Puerto Rico, the piña colada. The origins of this signature drink are hotly debated to this day. Most accounts agree on the fact that the drink was invented in San Juan.

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

Pitorro is often described as Puerto Rican moonshine – a “homemade” rum (ron caña) cured over a long period of time with a variety of additions to mellow the alcohol burn, while adding an enjoyable taste.

It's even developed a bit of a seasonal business boom with several people selling their homemade versions during the holidays. What is this? Recently, I was getting that itch for some coquito and I started asking around what the price for a 750ml bottle of it cost. The going price ranged from $20-$35.

Why did my coquito harden? ›

Note: the Coquito can be stored in cold conditions (refrigerated at a medium temp) and are best served chilled, but not too cold. The milk will solidify and will need to warm up before serving if the mix gets too cold, so just be aware! Always give a good shake before serving, and garnish with fresh nutmeg.

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.

The chunks (or lumps) in the coquito are from coconut fat in the cream of coconut. Shaking the can of cream of coconut and warming it with the spice tea will reduce the chunkiness. Cream of coconut is not the same as a can of coconut cream. The latter contains no sugar, whereas the cream of coconut is sweetened.

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.

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.

Rich, creamy Coquito is a classic Puerto Rican co*cktail made with coconut cream, coconut milk, baking spices and, most important, rum. It is a centerpiece of the year-end festivities for many families on the Caribbean island.

As I served the creamy concoction, Giovanna told us how coquito originated during prohibition in Puerto Rico. Puerto Ricans wanted no part of prohibition, but as a colony controlled by the US, they had no choice in the matter. So crafty islanders started mixing moonshine with coconut milk.

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.

The chunks (or lumps) in the coquito are from coconut fat in the cream of coconut. You see that layer of fat when you open up some cans of cream of coconut. Shaking the can of cream of coconut and warming it with the spice tea will reduce the chunkiness.