Bacardi Coquito Recipe: Creamy Puerto Rican Coconut Rum

Coquito is the ultimate holiday cocktail: a rich, boozy Puerto Rican eggnog made with creamy coconut and rum. This decadent drink blends sweetened condensed milk, cream of coconut and warm holiday spices for a silky, tropical treat you’ll want to serve every season. A vegan version is also possible with simple substitutions.

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Why this recipe works

• Ultrarich and creamy: the combination of sweetened condensed milk, cream of coconut and heavy cream creates a velvety texture that sets this coquito apart.
• Balanced flavor: coconut and rum are complemented by vanilla and warm spices—cinnamon, nutmeg and a hint of clove—giving a classic holiday profile without tasting overly sweet.
• Flexible and forgiving: swap rums, lighten dairy, or use plant-based milks and vegan condensed/evaporated versions to suit dietary needs.
• Make-ahead friendly: flavors meld beautifully when chilled, so you can prepare it in advance and store it in the refrigerator for several days.

What is coquito?

Coquito, which translates from Spanish as “little coconut,” is a traditional Puerto Rican holiday drink similar to eggnog but centered on coconut. The classic beverage usually contains rum, coconut milk or cream, sweetened condensed milk, evaporated milk and spices. Regional and family variations exist, so recipes may differ in milk types, spice blends and alcohol choices.

Coquito ingredients

• Rum: Light, dark or spiced rum all work. Dark rum lends a deeper flavor while light rum keeps it brighter.
• Sweetened condensed milk: Adds sweetness and body; found in most grocery stores.
• Cream of coconut: Distinct from canned coconut cream: cream of coconut is sweetened and specifically adds creaminess and coconut flavor.
• Evaporated milk: Adds richness without extra sweetness.
• Heavy cream: For extra silkiness; can be substituted with half-and-half or a plant-based alternative.
• Vanilla extract: Or use vanilla paste for a more intense vanilla note.
• Spices: Ground cinnamon, nutmeg and a pinch of clove.
• Optional garnish: Shredded coconut for rimming glasses, grated nutmeg or a cinnamon stick.

Vegan Coquito

A great vegan coquito is easy to make. Replace the dairy and canned milks with vegan alternatives and be sure your cream of coconut is a vegan-friendly brand. Use vegan sweetened condensed coconut milk and vegan evaporated coconut milk, and substitute heavy cream with almond, oat or soy milk (or a nondairy creamer) for a creamy, plant-based version.

How to make coquito

1. In a large bowl or pitcher, whisk together the rum, sweetened condensed milk, coconut milk, cream of coconut, evaporated milk, heavy cream, vanilla, cinnamon, nutmeg and clove until smooth and fully combined.
2. Transfer to a sealed bottle or jar and refrigerate for at least 2–4 hours, ideally overnight, so the flavors meld. Coquito is best served chilled.
3. When ready to serve, pour the desired amount into a cocktail shaker with ice and shake briefly, or stir and serve over ice in a rocks glass. Ice is optional if you prefer it neat.
4. For a coconut-rimmed glass: lightly coat the rim with a small amount of sweetened condensed milk and dip in shredded coconut.
5. Garnish with a dusting of cinnamon or nutmeg, a cinnamon stick or a dollop of whipped cream if desired.

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