Easy Coquito Recipe
A smooth, spiced Puerto Rican coconut and rumdrink made with cream of coconut, coconut milk, condensed milk, evaporatedmilk, cinnamon, and white rum. Best made ahead and chilled overnight.
Ingredients
- 1 can (15 oz) cream of coconut
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (14 oz) sweetened condensed milk, or use about 3/4 of the can
- 1 can (12 oz) evaporated milk
- 1 to 1.5 can white rum
- 1 tsp ground cinnamon, plus more for garnish
- whole cloves
- 1 tsp vanilla extract
Instructions
- Add the cream of coconut, coconut milk, condensed milk, and evaporated milk to a blender.
- Add the rum, cinnamon, cloves, and vanilla.
- Blend on high for about 30 seconds, until completely smooth.
- Taste and adjust rum or sweetness as needed.
- Pour into bottles or a pitcher and refrigerate at least 4 hours, ideally overnight.
- Shake or blend briefly before serving, since some separation is normal.
- Serve cold in small glasses with a dusting of cinnamon on top.
Notes
Keeps in the fridge, tightly sealed, for 1 to 2 weeks. Don't freeze it, since the texture turns grainy once thawed.