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Puerto Rican Coquito (Vegan substitutes included)

  • Author: Salima Benkhalti
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6-8 servings 1x
  • Category: Cocktails, Cocktail, Beverage
  • Method: Raw
  • Cuisine: Puerto Rican, Latin, Vegan
  • Diet: Vegan

Ingredients

Scale
  • 2 cinnamon sticks
  • 1 cup rum 
  • 1 tsp nutmeg
  • 2 tsp cinnamon
  • 1 tsp vanilla extract 
  • 2 (12oz) can of sweetened condensed coconut milk
  • 2 (14oz) can of coconut milk
  • ½ cup shredded coconut

For the whipped coconut cream (optional)

  • 1 cup heavy whipping cream or 1 can coconut cream 
  • 2 tbsp powdered sugar

Instructions

  1. In a large pitcher or container (with a lid) combine the cinnamon sticks and rum.
  2. In a blender, combine the spices, vanilla, coconut milk and sweetened condensed coconut milk. Blend for 1 minute or until smooth and creamy. 
  3. Pour the milk mixture into the rum and cinnamon mixture and set in the fridge overnight. Coquito should be ready to serve the next day. Mix well before serving and garnish with whipped cream and a sprinkle of cinnamon. 

 

Notes

Note: To make the whipped coconut cream, add a can of coconut cream to the fridge the night before. In the morning, remove the cream from the can and whip until peaks begin to form. Mix in powdered sugar and continue to whip for another 1-2 minutes. Keep refrigerated until ready to serve. Recipe from Minimalist Baker.

Keywords: Vegan Coquito, Coquito, Puerto Rican Coquito