Cookbook 2021: Maresa Ventura

Puerto Rican Coquito


  • 1 13-oz. can full-fat coconut milk
  • 1 15-oz. can cream of coconut
  • 1 14-oz. can sweeten condensed milk
  • 1 12-oz. can evaporated milk
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground cloves, optional
  • 1 tsp. vanilla extract
  • ⅔ cup light or dark rum (or to taste)*


Blend evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (if using)** vanilla extract, and spices in a blender for 1-2 minutes until mixture is combined.

Pour coquito mixture into glass bottles and cover.

Refrigerate for 1-2 hours or until cold.

Before serving, stir or shake bottle well to combine mixture.

Pour coquito into small serving glasses.

Garnish with ground cinnamon and cinnamon sticks, if desired.

*For more coconut flavor, use coconut-flavored rum.
**For a nonalcoholic version, omit the rum.