Recipe courtesy of Kelis Rogers

Traditional Coquito

  • Level: Easy
  • Total: 4 hr 15 min (includes chilling time)
  • Active: 15 min
  • Yield: 8 to 10 servings
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One 15-ounce can cream of coconut, such as Coco Lopez

6 large egg yolks 

Two 15-ounce cans coconut milk 

Two 12-ounce cans evaporated milk 

1 cup Puerto Rican dark rum 

1/2 cup coconut rum 

1 1/2 teaspoons ground cinnamon, plus more for dusting

1 1/2 teaspoons vanilla 

1/2 teaspoon freshly ground nutmeg 

Small pinch salt 


  1. Combine the cream of coconut with the egg yolks in a blender at high speed until incorporated. Next, add the coconut milk, evaporated milk, dark rum, coconut rum, cinnamon, vanilla, nutmeg and salt to the blender and process at high speed until frothy, about 3 minutes.
  2. Strain the mixture into a large glass pitcher and refrigerate for 4 to 24 hours. Dust with more cinnamon before serving.

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