I love making Puerto Rican Eggnog Recipe during the holidays. This creamy coconut drink brings so much joy to my table. It comes from the beautiful island of Puerto Rico and people there call it coquito.
The name means “little coconut” in Spanish. Families pass down their own special versions from grandma to mom to kids. The taste is smooth and sweet with hints of coconut, cinnamon, and rum.
It’s like a tropical twist on regular eggnog but way better in my opinion. I got hooked on this drink after my friend from San Juan made it for me years ago.
Now I make big batches every December. You’ll need coconut milk, sweetened condensed milk, cream of coconut, and a few other simple things.
The best part is how easy it is to make. Just blend everything together and chill. Your friends will ask for the recipe every single time. Trust me on this one.
What is Puerto Rican Eggnog?
Puerto Rican Eggnog is called coquito on the island. It’s a traditional holiday drink made with coconut milk, sweetened condensed milk, and spices. Most recipes include rum but you can skip it if you want.
The texture is thick and creamy like a milkshake. People serve it cold in small glasses because it’s rich. It shows up at every Christmas party and New Year celebration in Puerto Rican homes.
What Rum is Best for Puerto Rican Eggnog?
I always use Puerto Rican rum for the real deal taste. Don Q and Bacardà are my top picks because they’re smooth and not too harsh. Both brands come from Puerto Rico so they feel right for this recipe.
White rum works great but you can try gold rum for deeper flavor. Start with one cup and add more if you like it stronger. Some people use Palo Viejo or Ron del Barrilito too.
Puerto Rican Eggnog Ingredients
- 1 can (13.5 oz) unsweetened coconut milk – This gives the drink its coconut base without extra sugar. I shake the can really well before opening because it separates inside.
- 1 can (15 oz) cream of coconut – This is the sweet creamy part that makes coquito so good. Coco López is the brand I grab every time at the store.
- 1 can (12 oz) evaporated milk – It adds richness and makes the texture smooth. Regular milk won’t work the same way so stick with evaporated.
- 1 can (14 oz) sweetened condensed milk – This brings sweetness and thickness to the mix. It’s basically sugar and milk cooked down until it’s super creamy.
- 1 teaspoon vanilla extract – A little vanilla makes all the flavors pop. I use the real stuff not the fake imitation kind.
- ½ teaspoon ground cinnamon – This spice adds warmth and that holiday smell. You can sprinkle more on top when you serve it too.
- 1 to 1½ cups Puerto Rican rum – The rum gives it that grown-up kick. You control how strong you want it or leave it out completely.
- Ice for serving – Cold ice makes each sip refreshing. The drink needs to be super chilled when you pour it.
How To Make Puerto Rican Eggnog (Step by Step)
Step 1: Prepare the Ingredients
Before starting, make sure all your canned ingredients are well-shaken. Coconut milk and cream of coconut often separate in the can, so give them a good shake or stir. This ensures even texture and flavor once blended.
Step 2: Combine the Base
Open all the cans — coconut milk, cream of coconut, evaporated milk, and sweetened condensed milk — and pour them into a blender. Don’t worry if the coconut milk looks separated or clumpy; the blender will smooth everything out. Blend on medium-high speed for about 1 full minute until the mixture looks creamy and uniform.
Step 3: Add Flavor
Add vanilla extract and ground cinnamon to the blender. Blend again briefly, just until the spices are well distributed. This adds warmth and aroma that makes coquito so comforting.
Step 4: Add the Rum
Pour in your Puerto Rican rum. You can start with 1 cup, blend, and taste before deciding if you’d like to add more. For a lighter version, use less or keep it alcohol-free by skipping the rum entirely. Blend again until everything is fully combined.
Step 5: Chill and Store
Pour the coquito into a large glass bottle or jar with a tight-fitting lid. Refrigerate it for at least 2 hours before serving — this helps the flavors meld and thickens the drink slightly. It will keep well in the refrigerator for up to 2 weeks.
Step 6: Serve
Shake the bottle well before pouring, as the mixture can settle. Serve the coquito over ice, and sprinkle a light dusting of ground cinnamon on top if desired.
Perfect Puerto Rican Eggnog tips
Buy the best rum you can afford. Cheap rum tastes harsh and ruins the smooth flavor. I learned this the hard way my first time making coquito.
Blend longer than you think you need to. Two full minutes is better than one. This makes sure everything is totally smooth with no chunks of cream of coconut hiding at the bottom.
Chill your glasses in the freezer before serving. Cold glasses keep the drink icy longer. It makes a bigger impression on your guests too.
Don’t skip shaking the bottle before each pour. Seriously every single time you pour a glass give it a good shake. The ingredients separate fast.
Make it a day ahead if you can. The flavors get better after sitting overnight. It’s like the coconut and cinnamon become best friends in the fridge.
Use real cinnamon sticks for stirring if you have them. They look pretty in the glass and add extra cinnamon taste while people sip.
Try half rum and half whiskey for a different twist. My cousin does this and it’s surprisingly good. The whiskey adds a smoky note that works with the coconut.
Freeze some in ice cube trays and blend it up for a coquito smoothie. This is perfect for summer when you get a craving but don’t want a heavy drink.
Toppings and Garnish for Puerto Rican Eggnog
- A dusting of ground cinnamon on top is the classic move. Just grab a small strainer and tap it lightly over each glass. The cinnamon floats on the surface and smells amazing.
- Cinnamon sticks make great stirrers and look nice. I buy a big jar of them and keep one in each glass. People like playing with them while they drink.
- Grated nutmeg adds a warm spicy note. Use a microplane to grate fresh nutmeg right over the glass. A little goes a long way with this spice.
- Whipped cream turns it into a dessert drink. I add a big dollop on top and then sprinkle cinnamon over the cream. Kids especially love this version.
- Toasted coconut flakes give extra coconut flavor and crunch. Toast them in a pan until golden brown and sprinkle them on top. The texture contrast is really nice.
- A drizzle of caramel sauce makes it extra sweet. This isn’t traditional but it tastes like a fancy coffee drink. Great for people with a serious sweet tooth.
- Crushed graham crackers on the rim taste like pie. Wet the rim with honey and dip it in crushed crackers. Sounds weird but it’s actually really good.
What to Enjoy with Puerto Rican Eggnog – Best Pairing
Tembleque – This is Puerto Rican coconut pudding and it pairs perfectly with coquito. Both have coconut so the flavors match up naturally. I make it in individual cups and top with cinnamon. The jiggly texture is fun and it’s not too heavy after a big meal. Plus it looks pretty on the dessert table.
Arroz con Dulce – This is sweet rice pudding with coconut milk and spices. It’s warm and comforting next to cold coquito. The temperatures play off each other nicely. I serve this in small bowls with raisins on top. People love the mix of textures and the holiday spices.
Polvorones – These are crumbly shortbread cookies that melt in your mouth. They’re not too sweet so they balance out the rich coquito. I buy them from the Puerto Rican bakery near me. The buttery taste goes great with the coconut drink. They’re perfect for dunking too.
Tostones – Fried green plantains might sound weird with a sweet drink but trust me it works. The salty savory crunch is a nice break from all the sweetness. I serve these with garlic sauce on the side. They help pace people so they don’t drink the coquito too fast.
Pernil – This is slow-roasted pork shoulder with crispy skin. The rich meat needs something creamy to wash it down. Coquito does that job perfectly. I always have both at my holiday table. The garlic and oregano in the pork contrast with the sweet drink.
Pasteles – These are like Puerto Rican tamales wrapped in banana leaves. They’re savory and filled with pork and olives. Having coquito alongside cuts through the richness. I love how the drink refreshes your mouth between bites. It’s a classic Puerto Rican combo.
Quesitos – These are cream cheese pastries with guava. The flaky pastry and tangy cheese work well with coquito. I warm them up a little before serving. The contrast between warm pastry and cold drink is really nice. Plus they’re easy to eat while standing and chatting.
Mantecaditos – These are Puerto Rican butter cookies with guava paste. They’re simple but delicious and not too filling. I make big batches because people eat them like crazy. The buttery shortbread texture pairs well with the creamy coquito. They’re also cute and festive looking.
Answers of Few FAQs
Can I make Puerto Rican Eggnog without alcohol?
Yes absolutely. Just skip the rum completely when you blend everything else together. The drink still tastes amazing without it. I make a non-alcoholic batch for my family members who don’t drink. You can also pour the rum on the side and let people add their own amount. This way everyone gets to enjoy it their own way. The coconut and spices carry enough flavor that you won’t miss the alcohol.
How long does homemade coquito last in the fridge?
It stays good for about two weeks in a sealed container in the refrigerator. The high sugar content and alcohol help preserve it. I always write the date on my bottle so I remember when I made it. Make sure you shake it well before every use because it separates. Some people say it lasts longer but I always finish mine within two weeks anyway.
Can I freeze Puerto Rican Eggnog?
You can freeze it for up to three months in an airtight container. Leave some space at the top because it expands when frozen. When you want to use it let it thaw in the fridge overnight. Shake it really well after thawing because the ingredients will have separated. The texture might be slightly different but the taste stays good. I sometimes freeze leftovers in ice cube trays for easy portions.
Why is my coquito too thin or too thick?
If it’s too thin you might have used light coconut milk instead of regular. The cream of coconut is what makes it thick so make sure you used the right product. If it’s too thick just add a little regular milk or coconut milk and blend again. Evaporated milk also affects thickness so check you used the right size can. Temperature matters too because it gets thicker when cold.
What’s the difference between coquito and regular eggnog?
Regular eggnog uses eggs and dairy while coquito uses coconut milk and no eggs. Coquito tastes tropical and coconutty while eggnog is more custardy and vanilla. Both have rum but different types usually. Puerto Rican rum goes in coquito and bourbon or brandy goes in eggnog. Coquito is smoother in my opinion and easier to make since you don’t cook anything. Both are holiday drinks but from different cultures.
Can I use fresh coconut instead of canned?
You can but it’s a lot more work and the taste might vary. Canned products are consistent and that’s why most recipes call for them. If you use fresh coconut you need to make coconut cream yourself. This means blending fresh coconut meat with water and straining it. The sweetness level will be different too since cream of coconut has added sugar. I stick with cans because they’re reliable and easy.
What can I substitute for cream of coconut?
Cream of coconut is pretty unique because it’s sweetened and thick. If you can’t find it try mixing coconut cream with powdered sugar. Use about equal parts and adjust sweetness to taste. Don’t use coconut milk instead because it’s too thin and not sweet enough. The texture and sweetness will be off if you don’t get this ingredient right. Coco López is the most common brand and it’s in most grocery stores near the drink mixers.
Is Puerto Rican Eggnog safe during pregnancy?
Only if you make it without the rum. The alcohol version is not safe for pregnant women. Make a virgin batch by leaving out all the rum. Everything else in the recipe is fine. The dairy products should be pasteurized which they are when you buy them in cans. Check with your doctor if you have any concerns about specific ingredients.
Can I make this dairy-free?
The evaporated milk and sweetened condensed milk make this tricky to convert. You could try coconut-based versions of these products. Some brands make coconut condensed milk and coconut evaporated milk. The flavor will be more coconutty and less creamy. I haven’t tried this myself but I’ve heard it works okay. The texture might not be exactly the same as traditional coquito.
Why does my coquito separate in the bottle?
This is totally normal and happens to everyone. The coconut fat rises to the top while the liquid settles at the bottom. That’s why you always shake it before pouring. The separation doesn’t mean it went bad. It’s just the natural behavior of these ingredients. Shaking brings everything back together instantly. Some people blend it again if they made a big batch and it separated a lot.
Chef Final Words
Puerto Rican Eggnog has become my favorite holiday drink to share. This coquito recipe brings people together and starts conversations. The creamy coconut taste with that hint of cinnamon makes everyone happy.
I love how simple it is to make yet it impresses every single person who tries it. You don’t need fancy equipment or hard-to-find ingredients. Just open some cans, blend everything up, and let it chill. Make a batch this weekend and see what happens.
I bet you’ll be making it again next week. Try this recipe and tell me how it turns out for you. Share your photos and tweaks in the comments below. Follow us on Pinterest for more delicious drink recipes and holiday treats.
