Once the calendar creeps into November all over Puerto Rico people begin preparing their special holiday drink- Coquito.
Just about every family has their special recipe with their own take on this exquisitely coconut flavored, hi-proof rum treat. The basic ingredients are coconut milk and cream, condensed milk, spices and rum but that’s just a starting point. Some add egg yolks, others think that’s akin to a cardinal sin. Pistachio and even chocolate make it into certain recipes and there’s versions with three different rums; dark, spiced and white (add overproof rum for extra holiday cheer). Supermarket versions such as LeloLai are made locally. They’re great for your first taste of this concoction.
Where it all began
The origins of coquito are vague but most historians point to the sugar cane plantations where all the ingredients were readily available. Coconut palm trees were planted around the plantations to provide hydration for the workers. Rum or pitorro (local moonshine) was also readily distilled from the leftover molasses from sugar manufacturing. Sweetened condensed milk was a new import in the 40’s from the United States. The first recipes were published around the 40’s or 50’s, just a little bit before the Piña Colada appeared on the scene. What is certain is that Coquito is truly Puerto Rican in origin.
Where did palm trees come from?
As a curious note, coconut palms were brought over from Africa by the Europeans in the 1500’s. Even though the Caribbean is associated with swaying palm trees, before the explorer’s arrival there were none lining the coasts.
Coquito is getting popular
Coquito is now acquiring international fame. Jimmy Fallon is a known fan and has even sung its praises in his Coquito song- https://youtu.be/AENV4kCLEqg?si=V_ejtv-4MvdWjRnh TasteAtlas has placed Coquito as the world’s best cocktail ahead of such heavyweights such as Spain’s Sangría and Peru’s Pisco Sour. The truth is one taste and you’re hooked, but watch out after a couple you’ll be singing its praises and most likely out of tune.
It’s a homemade thing
Since Coquito is best prepared at home, here are two different versions you can try. One, a quick and convenient option that will be tasty in its own right and the other a more authentic as close to the original version as possible. Try both and become an expert.
Coquito Recipes
Quick Puerto Rican Coquito
Here you’ll take full advantage of the marvels of modern living (canned products) to quickly bring together your Coquito.
Yields: About 6 cups
Prep time: 10 minutes
Chill time: At least 2 hours
Ingredients
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1 can (15 oz) cream of coconut (Coco López is traditional)
1 can (13.5 oz) coconut milk
1–2 cups white rum
1 tsp vanilla extract
1 tsp ground cinnamon (plus more for garnish)
Optional: a pinch of nutmeg or 2–3 whole cloves
Instructions
1. In a blender, combine evaporated milk, condensed milk, cream of coconut, coconut milk, vanilla, cinnamon, and rum. Blend until smooth and creamy (about 1 minute).
Taste and adjust:
Taste for sweetness and strength — add more rum or milk depending on how strong or creamy you like it.
Chill:
Pour into a glass bottle or pitcher and refrigerate for at least 2 hours, ideally overnight, to let the flavors meld. You can even place a cinnamon stick in each bottle for more flavor.
Serve:
Shake well before serving — the coconut fat can rise to the top.
Pour into small glasses and sprinkle with a touch of cinnamon.
Tips & Variations
- No alcohol version: Just skip the rum — it’s still delicious.
- Thicker coquito: Add an extra ½ can of condensed milk.
- Spiced version: Simmer the evaporated milk with cinnamon sticks, cloves, and nutmeg before blending, then cool completely.
- Keep refrigerated: It lasts up to 4–5 days (longer if it contains rum).
Traditional Homemade Coquito
Here’s a version that takes advantage of your culinary abilities. It’s a brighter tasting, fresher Coquito made from scratch with natural ingredients.
Yields: About 8 cups
Prep time: 1 hour + 3 hours to separate coconut cream
Chill time: At least 4 hours (best overnight)
Ingredients:
For Coconut milk and cream
3-4 mature coconuts (husks removed)
Up to 4 cups water
For the spice tea:
1 1/2 – 2 cups coconut water
3 cinnamon sticks
2 star anise
1 vanilla bean split or vanilla extract
1 teaspoon whole cloves
1/2 teaspoon allspice berries-optional
3/4 cups fresh grated sugar or honey (more if you like it sweeter)
Rum:
1–2 cups total mix of Puerto Rican white, gold and spiced rums
Instructions
Make coconut milk and cream
1. Drain the coconuts by inserting a metal skewer or a corkscrew into one or two of the coconut eyes. Allow the coconut water to drain into a bowl, and reserve for the tea.
2. Crack open the coconuts using a hammer or the blunt side of a large knife. Use a butter knife to pry the coconut flesh from the shells. Then use a vegetable peeler to remove the brown, fibrous layer that covers the white flesh.
3. Cut the coconut flesh into small pieces and place them in a blender. Add 3 cups of water and blend until you have a smooth and creamy mixture. If the texture is too dense, add up to an additional 1 1/2 cups of water.
Get ready to squeeze
4. Pour the mixture into several layers of cheesecloth or a thin dishtowel over a bowl and twist to squeeze out all the liquid. You should be left with a thick and creamy coconut milk in the bowl, and a fairly dry pulp in the cheesecloth that can be saved for other purposes.
5. Transfer half the coconut milk from the bowl into a narrow jar with a lid, and place it in the refrigerator for 2 to 3 hours. Over time the liquid will separate, with the coconut cream rising to the top and a much thinner liquid collecting underneath. Refrigerate the other half of the coconut milk for blending.
6. Once separated, scoop out the coconut cream on half the coconut milk. Save the thinner liquid for other purposes.
Make the Spice Tea
1. Add the coconut water, cinnamon sticks, star anise, split vanilla bean, cloves, and allspice berries and sugar or honey to a 2-quart pot.
2. Bring the water just to a boil over high heat and allow it to simmer for 2 minutes.
3. Turn the heat off and allow the spices to steep in the hot water for 10-15 minutes.
4. After 10 minutes of steeping, strain the tea into a large blender and add the cream of coconut. (If you want a creamier and sweeter coquito reduce sugar to 1/4 cup and add 1 can -14oz.- sweetened condensed milk)
5. Add coconut milk and rums. Blend until creamy and smooth. Adjust sugar and rum to taste. It should have a “kick” to it.
6. Chill in a a glass bottle or jar for at least 4 hours, ideally overnight to let flavors meld.
To serve: shake well before pouring (coconut cream will separate) and serve cold in small glasses, sprinkled with a bit of cinnamon on top.
Storage
Keeps up to 4 days in refrigerator without rum, or up to 1 week with rum.
