Name: Puerto Rican Coconut Eggnog Recipe
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: Puerto Rican
Ingredients: 14 oz sweetened condensed milk; 12 oz evaporated milk; 15 oz cream of coconut; 1 tsp vanilla extract; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/8 tsp ground cloves; 12 oz Puerto Rican or another white rum

Jump to Recipe· 4.7 from 57 reviews

If you’re looking to bring a tropical twist to your holiday celebrations or simply want to savor something creamy, rich, and bursting with flavor, you’ve got to try this Puerto Rican Coconut Eggnog Recipe. It’s not your usual eggnog—it’s bright, smooth, and packs that lovely island flair with coconut and a splash of rum that feels like a warm hug in a glass. Whether it’s your first time or you’re a Coquito connoisseur, stick with me here—I’m sharing all the insider tips to nail this cozy, boozy delight every time.

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Why This Recipe Works

Simple Yet Flavorful: Only a handful of ingredients come together to create a complex and rich taste that’s authentically Puerto Rican.
No Eggs, No Fuss: This eggnog skips eggs entirely, making it super smooth and easy to blend without worrying about curdling or scrambling.
Made Ahead Friendly: The flavor actually improves as it chills, so you can prep hours or even a day before serving.
Customizable Booze Level: The rum amount is flexible, so you can make it as spirited or as mellow as you want.

Puerto Rican Coconut Eggnog, Puerto Rican Coquito, Coconut Eggnog, Holiday Tropical Drinks, Rum Eggnog - A clear glass is shown being filled with a creamy beige liquid from a transparent pitcher held by a woman's hand at the top left corner. The liquid has a smooth texture with tiny dark specks. The glass is placed on a wooden surface scattered with three cinnamon sticks lying diagonally and several whole nuts, including walnuts and nutmeg. In the background, there are three pinecones with white tips along with green pine branches, creating a cozy and festive atmosphere. The whole scene is set on a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Puerto Rican Coconut Eggnog Recipe lies in the balance of creamy milks, spices, and the tropical sweetness of the cream of coconut. Each ingredient plays its role to create a festive drink that’s both nostalgic and refreshing. When shopping, I always go for quality rum and fresh spices—they really elevate the overall flavor.

Puerto Rican Coconut Eggnog, Puerto Rican Coquito, Coconut Eggnog, Holiday Tropical Drinks, Rum Eggnog - Flat lay of a small white ceramic bowl of sweetened condensed milk, a small white ceramic bowl of evaporated milk, a small white ceramic bowl of cream of coconut, a small white ceramic bowl with a few drops of vanilla extract, a small white ceramic bowl filled with ground cinnamon, a small white ceramic bowl with ground nutmeg, a small white ceramic bowl with ground cloves, and a small white ceramic bowl of white rum, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweetened condensed milk: Adds rich sweetness and a velvety texture—perfect for that classic eggnog creaminess.
Evaporated milk: Balances the sweetness with a lighter milkiness, keeping the drink smooth without being heavy.
Cream of coconut: The star flavor that brings in the tropical coconut notes and luscious sweetness.
Vanilla extract: Enhances overall warmth and depth of flavor in the drink.
Ground cinnamon, nutmeg, and cloves: Classic spices that tie everything together with that unmistakable holiday spice kick.
Puerto Rican or white rum: Adds the signature kick and helps “booze up” the eggnog with traditional island spirit.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Puerto Rican Coconut Eggnog Recipe is how flexible it is. Sometimes I keep it traditional with rum; other times, I make a kid-friendly version without any alcohol. Feel free to tweak the spices or sweetness to match your mood or occasion. Making it your own is part of the fun!

Virgin Version: Leave out the rum and add a bit more evaporated or coconut milk. My niece loves it this way during Christmas!
Spice it Up: If you’re a fan of bold spice, try adding a pinch more nutmeg or even a dash of cinnamon extract for extra kick.
Richer Texture: For an ultra-creamy twist, stir in some heavy cream or coconut cream before chilling.

Step-by-Step: How I Make Puerto Rican Coconut Eggnog Recipe

Step 1: Gather and measure everything out

Start by pulling out your sweetened condensed milk, evaporated milk, cream of coconut, spices, vanilla, and rum. Measuring everything accurately is key here because the balance is delicate—too much of one thing can overwhelm the blend. Trust me, this step saves you from a too-sweet or overly boozy batch later.

Step 2: Blend it until smooth

Throw all the ingredients into a blender and pulse for a few seconds until the mixture looks smooth and creamy. Don’t over-blend—it just needs enough to combine and dissolve any clumps. This quick spin also helps incorporate air for a light, frothy texture that feels indulgent. If you find the cream of coconut a bit thick, blending helps it loosen up beautifully.

Step 3: Chill and let flavors marry

Pour your blended eggnog into an airtight glass jar, bottle, or pitcher. Refrigerate for at least 4 hours—this step is crucial. The flavors deepen and blend into that signature smoothness, and it also gets nice and cold for serving. Shake the container well just before pouring because some settling will occur.

Step 4: Serve and garnish

Pour into small glasses, then sprinkle a bit of cinnamon or nutmeg on top. I also love adding a cinnamon stick for stirring—it looks festive and adds a subtle aroma as you sip. Sometimes, I throw on some sweetened coconut flakes for a little crunch and extra coconut flair. It’s all about the little touches that make the moment special.

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Tips from My Kitchen

Use Glass Containers: Storing in glass keeps the flavors pure and makes shaking easier before serving.
Taste Before Chill: Adjust sweetness or rum before refrigerating to avoid overdoing it.
Keep it Cold: Serve cold but not ice-cold—too cold dulls the flavors, so take it out a few minutes before serving.
Don’t Skip the Shake: Give your bottle a good shake every time—you want all those cozy spices evenly distributed.

How to Serve Puerto Rican Coconut Eggnog Recipe

Puerto Rican Coconut Eggnog, Puerto Rican Coquito, Coconut Eggnog, Holiday Tropical Drinks, Rum Eggnog - Two clear glasses filled with a creamy beige drink are shown on a white marbled surface. Each glass has a single cinnamon stick standing upright in the center of the drink. The drink's top layer is smooth with a light sprinkle of brown spice powder and white coconut flakes. Around the glasses, there are whole nutmegs, cinnamon sticks, and scattered coconut flakes. In the background, a white container and some pine cones are partially visible. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Whenever I serve this Puerto Rican Coconut Eggnog Recipe, I love sprinkling a pinch of freshly grated nutmeg and cinnamon right on top for that aromatic hit. Sometimes, I toss in a cinnamon stick or a few sweetened coconut flakes—both add a little extra flair and texture. If I’m feeling fancy, a little toasted coconut rim on the glass is an Instagram-worthy touch that tastes delicious, too!

Side Dishes

This eggnog pairs beautifully with holiday cookies, especially gingerbread or sugar cookies. I also enjoy it alongside my abuela’s tembleque (Puerto Rican coconut pudding) or freshly baked pastelitos for a traditional touch. These combos keep the coconut theme running and make the party feel truly festive.

Creative Ways to Present

For special occasions, I like to serve this eggnog in small mason jars tied with a little raffia or ribbon and a cinnamon stick tucked in as a stirrer. For a party, I’ve also set up a “Coquito Bar” with various toppings—think grated chocolate, extra spices, or even mini chocolate chips—so guests can personalize their drinks. It’s always a hit and adds a playful vibe.

Make Ahead and Storage

Storing Leftovers

Once you’ve made your Puerto Rican Coconut Eggnog Recipe, keep it stored in a sealed glass jar or bottle in the refrigerator. I’ve found it lasts beautifully up to 5 days, and honestly, the flavors deepen with time. Just make sure to shake well before pouring—it may separate slightly, but that’s totally normal.

Freezing

Freezing Coquito isn’t my favorite option because the texture changes when it thaws—separation and graininess can occur. If you want to freeze, I recommend pouring it into ice cube trays to use later in cocktails or smoothies instead of freezing the whole batch at once.

Reheating

This drink is best served cold, so I don’t reheat it. However, if you want a warm version, heat it gently on the stove in a small pot over low heat while stirring constantly—don’t let it boil. Warm Coquito feels like a cozy hug, but remember, it won’t be as thick as the chilled version.

FAQs

Can I make Puerto Rican Coconut Eggnog Recipe without alcohol?

Absolutely! To make a virgin version, simply skip the rum and replace it with coconut milk or more evaporated milk. It’s just as creamy and delicious, perfect for kids or those who prefer a non-alcoholic treat.
How long can I store Coquito in the fridge?

Stored in an airtight glass container, Coquito will keep well in the fridge for up to 5 days. Give it a good shake before serving since it might settle or separate slightly.
Why doesn’t this Puerto Rican Coconut Eggnog Recipe have eggs?

Traditional Coquito often skips eggs, making it simpler to prepare and ensuring a smooth, creamy texture without the worry of curdling. It’s a festive alternative to classic eggnog that’s just as indulgent.
Can I use different types of rum for this recipe?

Yes! Puerto Rican or other white rums are ideal because of their clean flavor, but feel free to experiment with aged or spiced rums for a unique twist. Just adjust the amount based on how bold you want the drink to be.
What’s the difference between cream of coconut and coconut milk?

Cream of coconut is sweetened and thicker—it’s what brings the signature luscious sweetness to Coquito. Coconut milk is thinner and unsweetened, so it won’t provide the same rich sweetness or texture.

Final Thoughts

This Puerto Rican Coconut Eggnog Recipe has been a holiday staple in my family for years, and I love how it brings everyone together—whether you’re sharing stories over a glass or just savoring some quiet, cozy time. Its creamy texture, tropical sweetness, and warm spices make every sip a mini celebration. Give this recipe a go, tweak it until it’s just right for you, and watch it become your go-to festive indulgence—I promise your taste buds will thank you!

Puerto Rican Coconut Eggnog Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 57 reviews

Author: Caroline
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes
Yield: 8 servings
Category: Beverage
Method: Blending
Cuisine: Puerto Rican

Print Recipe

Description

Coquito is a traditional Puerto Rican coconut eggnog made without eggs, featuring a creamy blend of sweetened condensed milk, evaporated milk, cream of coconut, warm spices, vanilla, and Puerto Rican white rum. This festive and smooth beverage is perfect for holiday celebrations and can be enjoyed chilled or as a virgin version without alcohol.

Ingredients

Coquito Ingredients

14 oz sweetened condensed milk
12 oz evaporated milk
15 oz cream of coconut
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
12 oz Puerto Rican or another white rum

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Instructions

Combine Ingredients. Place the sweetened condensed milk, evaporated milk, cream of coconut, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and white rum into a blender.
Blend Until Smooth. Pulse the mixture for a few seconds until all the ingredients are completely combined and the drink is smooth.
Transfer and Seal. Pour the blended mixture into a glass jar, bottle, or pitcher with a tight-fitting lid to keep it airtight, allowing you to shake it before serving.
Refrigerate. Chill the coquito in the refrigerator for 4 hours until it is completely cold throughout.
Shake Before Serving. Before pouring, give the container a good shake to mix any separated ingredients.
Serve and Garnish. Pour the coquito into glasses and optionally garnish with a sprinkle of cinnamon or nutmeg, a cinnamon stick, or sweetened coconut flakes.
Store Properly. Keep leftover coquito in a sealed glass container in the refrigerator for up to 5 days, shaking before each serving to maintain consistency.
Virgin Option. For a non-alcoholic version, simply omit the rum and replace it with skim milk or coconut milk.

Notes

The cream of coconut adds sweetness and richness; do not substitute with coconut milk for the same flavor.
Shake the bottle well before each serving since ingredients may separate over time.
Use Puerto Rican white rum for the authentic traditional flavor, but other white rums work as substitutes.
Coquito tastes best chilled; prepare ahead to allow adequate chilling time.
For a smoother texture, blend for longer or strain if desired.