Coquito (Puerto Rican Coconut Eggnog) Recipe

María del Mar Sacasa


  • Do not substitute cream of coconut for the coconut milk; it will make the coquito too sweet.
  • Add rum to taste—and tolerance!

Recipe Facts

Active: 10 mins
Total: 3 hrs
Serves: 8 to 10 servings

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  • 1 (12-ounce) can evaporated milk

  • 8 whole cloves

  • 1 cinnamon stick

  • 1 (2-inch long) piece ginger, peeled and sliced crosswise into 1/4-inch thick rounds

  • 1 (15-ounce) can sweetened condensed milk

  • 1 (13.5-ounce) can coconut milk (see note)

  • 1/2 cup to 1 cup white rum (see note)

  • 4 large egg yolks

  • 1 teaspoon pure vanilla extract

  • 1/4 teaspoon ground cinnamon, plus additional for garnish

  • 1/8 teaspoon freshly ground nutmeg, plus additional for garnish


  1. Bring evaporated milk, cloves, cinnamon stick, and ginger to boil over medium-high heat in small saucepan. Remove from heat and steep for 30 minutes. Strain milk and discard solids. Cool to room temperature, about 20 minutes.

  2. Place spiced milk, sweetened condensed milk, coconut milk, rum, egg yolks, vanilla, cinnamon, and nutmeg in blender and blend until fully combined and foamy, 1 to 2 minutes.

  3. Serve chilled and dust with additional cinnamon and nutmeg if desired.

Special equipment

strainer, blender

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Nutrition Facts (per serving)
374 Calories
18g Fat
37g Carbs
11g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 374
% Daily Value*
Total Fat 18g 24%
Saturated Fat 13g 64%
Cholesterol 123mg 41%
Sodium 148mg 6%
Total Carbohydrate 37g 13%
Dietary Fiber 0g 1%
Total Sugars 35g
Protein 11g
Vitamin C 3mg 14%
Calcium 285mg 22%
Iron 2mg 11%
Potassium 455mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)