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; 12 oz Puerto Rican or another white rum; Skim milk or coconut milk (optional for non-alcoholic version); 1 tsp vanilla extract; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/8 tsp ground cloves

Jump to Recipe· 4.5 from 30 reviews

If you’re anything like me, the holidays just aren’t complete without a creamy, dreamy glass of eggnog. But trust me when I say, you’re going to fall head over heels for this Puerto Rican twist—the **Puerto Rican Coconut Eggnog Recipe** (known as Coquito) is hands-down one of the best festive drinks you’ll ever taste. It’s rich, silky, and packed with warm spices and coconut goodness that make every sip feel like a cozy hug. Keep reading because this recipe is fan-freaking-tastic and super easy to whip up, no eggs required!

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Why This Recipe Works

No Eggs, No Fuss: This recipe skips eggs but still delivers rich, velvety texture and body, making it foolproof.
Perfect Spice Balance: A warm blend of cinnamon, nutmeg, and cloves dances perfectly with the sweetness and coconut flavors.
Simple Blending: Everything comes together effortlessly in your blender—no cooking needed!
Versatile and Crowd-Pleasing: Whether you spike it with rum or keep it virgin, this recipe wins smiles every time.

Puerto Rican Coconut Eggnog, Coquito, Coconut Eggnog Recipe, Holiday Eggnog Drink, Festive Puerto Rican Drink - 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

Each ingredient in this Puerto Rican Coconut Eggnog Recipe plays its part to create that iconic Coquito flavor you crave. From the creamy milks to the aromatic spices and of course, the luscious rum — everything combines into a smooth, festive delight. I always recommend grabbing quality cream of coconut and authentic white Puerto Rican rum if you can—it truly makes a difference!

Puerto Rican Coconut Eggnog, Coquito, Coconut Eggnog Recipe, Holiday Eggnog Drink, Festive Puerto Rican Drink - 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: This brings the essential sweetness and creamy texture that lays the foundation for the drink’s rich mouthfeel.
Evaporated Milk: Adds creaminess without being too heavy—combined with condensed milk, it balances the texture perfectly.
Cream of Coconut: The coconut star of the show! Not to be confused with coconut milk, this is thick and ultra-sweet, giving that signature tropical flavor.
Vanilla Extract: A splash enhances the overall flavor, rounding out the sweetness and spice beautifully.
Ground Cinnamon, Nutmeg & Cloves: These ground spices infuse warmth and depth, making every sip especially comforting and festive.
White Rum: Authentic Puerto Rican white rum brings that authentic boozy kick and elevates the drink — but you can easily skip it for a virgin version.

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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.

Tweak to Your Taste

I love that this Puerto Rican Coconut Eggnog Recipe is a blank canvas ready for your personal touch. Some days I dial up the spices to make it extra cozy, while other times a hint of orange zest gives it a unique fruity twist. Don’t be shy about experimenting — after all, Coquito is all about joy and indulgence!

Extra Spicy: I sometimes add a dash more cinnamon and even a pinch of cayenne for a surprising kick that’s perfect for winter nights.
Virgin Version: For gatherings with kids, I just omit the rum and use coconut milk to keep that tropical flavor intact—everyone loves it!
Dairy-Free Adjustments: You can try substituting the evaporated milk with almond or oat milk, but be sure to adjust sweetness since those milks are less rich.

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

Step 1: Gather and Measure Your Ingredients

Start with everything on the counter to avoid scrambling mid-way. I always double-check I have the cream of coconut handy because not all coconut products are created equal (don’t confuse it with coconut milk). Measure the condensed milk, evaporated milk, and rum carefully — balancing the sweetness and booziness is key here.

Step 2: Blend Until Smooth

Place all ingredients in your blender and pulse gently a few seconds until everything comes together in a smooth, creamy mixture. Don’t over-blend; you just want everything well combined without frothing it up.

Step 3: Chill and Let Flavors Marry

Pour your mixture into a glass jar or pitcher with a tight lid. Refrigerate for at least 4 hours to get that chill and for the flavors to deepen and meld beautifully — I’ve found that a longer chill often mellows the spices and rum together perfectly.

Step 4: Shake & Serve

Before serving, give your Coquito a good shake (since things settle at the bottom). Pour into glasses and sprinkle a little cinnamon or nutmeg on top, or even toss in a cinnamon stick for a festive touch. Serve and enjoy all the smiles!

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Pro Tips for Making Puerto Rican Coconut Eggnog Recipe

Choose Quality Cream of Coconut: I’ve learned the hard way that some brands are too watery or overly sweet—go for one that’s thick and silky for best results.
Use Freshly Ground Spices: Pre-ground spices can lose their punch, so fresh ground cinnamon, nutmeg, and cloves really elevate the flavor.
Shake Before Every Pour: The coconut fat tends to settle at the bottom, so always shake the jar—this keeps each serving perfectly blended.
Don’t Skip the Chill Time: If you rush to drink it right away, it won’t taste as harmonious. Four hours minimum is my go-to for smooth flavor fusion.

How to Serve Puerto Rican Coconut Eggnog Recipe

Puerto Rican Coconut Eggnog, Coquito, Coconut Eggnog Recipe, Holiday Eggnog Drink, Festive Puerto Rican Drink - 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

I personally love sprinkling cinnamon and a pinch of nutmeg on top just before serving — it’s simple but it really wakes up the flavors and looks inviting. For special occasions, a cinnamon stick adds a rustic, pretty touch, and once I even crushed some sweetened coconut flakes on top for extra texture and tropical vibes.

Side Dishes

This Puerto Rican Coconut Eggnog pairs beautifully with holiday favorites like gingerbread cookies, flan, or even simple vanilla shortbread. I’ve also teamed it up with traditional Puerto Rican dishes like pastelón (sweet plantain lasagna) or crispy tostones for a festive feast you won’t forget.

Creative Ways to Present

For a festive party, I like serving Coquito in small mason jars topped with grated cinnamon sticks tied with twine, or even in mini glasses with a sugar-rimmed edge. Adding a tiny paper umbrella or edible flowers can make it feel like a tropical celebration, no matter the season.

Make Ahead and Storage

Storing Leftovers

I keep leftover Puerto Rican Coconut Eggnog in a sealed glass jar in the fridge where it stays perfectly fresh for up to 5 days. Just remember to shake it well before pouring – the coconut fat solidifies a bit when chilly.

Freezing

Freezing Coquito isn’t something I usually recommend because the texture can change when thawing, but if you need to freeze it, I suggest storing it in a freezer-safe container and thawing overnight in the fridge—then give it a good shake to recombine.

Reheating

This Puerto Rican Coconut Eggnog Recipe is best served chilled, so I don’t reheat it. However, if you prefer it warm, gently warm a small amount in a saucepan over low heat, stirring constantly to avoid curdling or separating.

FAQs

Can I make this Puerto Rican Coconut Eggnog Recipe without alcohol?

Absolutely! Just skip the rum and replace it with coconut milk or skim milk. The flavors remain creamy and delicious, making it perfect for kids or anyone avoiding alcohol.
What’s the difference between cream of coconut and coconut milk?

Cream of coconut is thicker, sweeter, and creamier than coconut milk. It’s sweetened and designed specifically for drinks like Coquito and piña coladas, while coconut milk is more liquidy and unsweetened.
Can I prepare the Puerto Rican Coconut Eggnog Recipe in advance?

Definitely! In fact, it tastes even better after chilling in the fridge for 4-6 hours or overnight. Just be sure to shake it well before serving to blend any settled ingredients.
How long does leftover Coquito last?

Stored properly in a sealed glass jar, it stays fresh in the fridge for up to 5 days. Always give it a good shake before pouring to recombine.
Can I use other types of rum?

White Puerto Rican rum is traditional and has a light, smooth flavor perfect for this recipe, but you can experiment with other white rums. Avoid darker rums if you want to keep the classic Coquito taste.

Final Thoughts

This Puerto Rican Coconut Eggnog Recipe is truly one of my holiday staples, and every year it brings back such warm memories of family gatherings and festive cheer. It’s creamy, comforting, and effortlessly festive—a drink you’ll want to share with friends and family. I hope you give it a try and experience that same joy. Trust me, once you make this, there’s no going back to plain old eggnog!