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Creamy Coquito with Toasted Coconut – Easy Holiday Drink Recipe

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This creamy coquito with toasted coconut is a rich, indulgent holiday drink that combines coconut cream, sweetened condensed milk, and warm spices with a nutty toasted coconut topping. It’s a crowd-pleasing Puerto Rican tradition that’s quick to make and perfect for festive gatherings.

Ingredients

Scale
  • 15 ounces cream of coconut (like Coco López)
  • 13.5 ounces unsweetened coconut cream
  • 14 ounces sweetened condensed milk
  • 12 ounces evaporated milk
  • 1 cup white rum (or to taste, up to 1 ½ cups)
  • 1 teaspoon vanilla extract
  • 2 whole cinnamon sticks
  • 4 to 5 whole cloves
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup unsweetened shredded coconut (for topping)
  • ¼ cup sweetened shredded coconut (optional, for topping)

Instructions

  1. Toast the coconut: Place a medium skillet over medium-low heat. Add the shredded coconut (both unsweetened and sweetened if using) and spread in an even layer. Toast, stirring occasionally, for 3 to 5 minutes until light golden brown and fragrant. Transfer to a small bowl and set aside to cool.
  2. Combine the liquid ingredients: In a large blender, combine cream of coconut, coconut cream, sweetened condensed milk, evaporated milk, white rum, and vanilla extract. Blend on low speed for about 30 seconds until just combined. Do not over-blend.
  3. Add the spices: Add ground cinnamon and ground nutmeg to the blender and pulse a few times to incorporate. Pour the mixture into a large pitcher or glass jar. Drop in the whole cinnamon sticks and cloves. Stir well to distribute spices evenly.
  4. Chill the coquito: Cover the pitcher or jar and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld.
  5. Strain and serve: After chilling, taste and adjust sweetness or rum level if desired. For a smoother texture, strain through a fine-mesh strainer or cheesecloth into a clean pitcher. Pour into small glasses, sprinkle toasted coconut on top, and serve cold.

Notes

Toasting the coconut is essential for flavor—don’t skip it. Use room temperature ingredients for smoother blending. The coquito gets better after resting overnight. Adjust rum to taste; start with 1 cup and add more if desired. For a non-alcoholic version, omit rum and add ½ cup extra coconut milk or coconut water. Store in an airtight container in the fridge for up to 2 weeks. Freeze for up to 3 months.

Nutrition

Keywords: coquito, creamy coquito, toasted coconut, holiday drink, Puerto Rican coquito, coconut drink, Christmas drink, easy coquito recipe

Find it online: https://fizzlefork.com/creamy-coquito-with-toasted-coconut-easy-holiday-drink-recipe/