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Coquito (Puerto Rican "eggnog")

Updated: Nov 19, 2022

Prep time: 5-6 minutes


  • 1 (12 oz) can evaporated milk (or evaporated coconut milk)

  • 1 (14oz) can sweetened condensed milk (or coconut condensed milk)

  • 1 (15 oz) can cream of coconut (like coco lopez)

  • 1/2 tsp cinnamon

  • 1 tsp vanilla

  • 1 1/2 cup white bacardi rum (can use less then add more)

  • If making it vegan, 1/2 cup plain unsweetened plant milk


  1. Add all ingredients into a blender and blend at a high-speed until well combined (about 1-2 minutes). Make sure the coconut cream is completely incorporated.

  2. Place in the refrigerator and chill for about 1 hour before serving. It will thicken as it chills. Serve with a sprinkle of nutmeg or cinnamon on top and enjoy!

*Non-alcoholic: omit the rum and add 1/4 tsp of nutmeg.

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