Creamy Vegan Coquito

Coquito is a traditional Puerto Rican drink made from a combination of coconut cream, warm spices, and a touch of rum (if you so wish). In this Vegan Coquito recipe, the festive beverage is made dairy-free and results in a luscious coconut flavor and a smooth, creamy texture that's as amazing as the original. It is a perfect treat for the holidays.

I grew up enjoying the warmth of Ponche Navideño and Champurrado during the holidays. But a few years ago, Matt, my half-Puerto Rican husband, introduced me to a new, tropical favorite: coquito. One sip of his uncle's special brew, and I fell in love with this luscious beverage. 

Since then, Matt and I began to test and try our different recipes. In the process, we created a dairy-free version that packs a punch of amazing coconut flavor without sacrificing the original's smooth, creamy goodness. 

Better yet, it is extremely easy to make so let me show you how.

Jump to:

• What is Coquito?
• Why You'll Love This Vegan Coquito Recipe
• Ingredients & Substitutions
• How to Make Coquito Puertorriqueño
• FAQ
• Recipe

What is Coquito?

Coquito (literally meaning little coconut in Spanish) is a Puerto Rican drink traditionally served during Christmas time and New Years. Its name comes from the fact that it is a coconut-based drink made with coconut milk, coconut cream, sweetened condensed milk, and rum among other ingredients.

Puerto Rican coquito is sometimes compared to eggnog or rompope since all three have a creamy consistency, are usually spiked with alcohol, and served during the holidays. However, while eggnog and rompope require the use of eggs, coquito does not (although you can find recipes that do include eggs).

The drink is served cold and considered a cocktail. However, it can certainly be served without alcohol making it a great sweet treat that even kids will enjoy.

Why You'll Love This Vegan Coquito Recipe

• Dairy-Free and Vegan: In our rendition, we use sweetened condensed coconut milk and evaporated coconut milk, therefore making the recipe dairy-free and vegan.
• Easy to Make: Once you have all the ingredients, it's as easy as adding everything to the blender, mixing and chilling.
• Rich and Creamy: The result is deliciously sweet, rich, and creamy.
• Low Sugar: The products we use also keep the sugar amount much lower than other versions. If you prefer a sweeter coquito, you can sweeten it to your liking with simple syrup or agave syrup.
• Kid-Friendly: Skip the rum or add it to each serving and this recipe becomes a great treat for the whole family. My kids love the sweet coconut flavor and creamy texture and look forward to this drink as much as I do.

For other delicious vegan recipes, check out Peppermint Hot Chocolate, Vegan Oatmeal Chocolate Chip Cookies and Vegan Asparagus Soup.

Ingredients & Substitutions

• Full-Fat Coconut Milk: Use a high-quality coconut milk for the best results. My favorite brands include Thai Kitchen, Native Forest, or the Trader Joe's brand.
• Sweetened Condensed Coconut Milk: You can buy sweetened condensed coconut milk and it is also so easy to make your own. Check out my post for  Homemade Coconut Condensed Milk. This vegan variety tastes so much like the original and is truly delicious.
• Evaporated Coconut Milk: This one can be a little harder to find but I usually buy it at Sprouts. You can also make it yourself, find out how here. Another option is to substitute it with a can of light coconut milk.
• Unsweetened Coconut Cream: Most coquito recipes use brands of cream of coconut that are sweetened. In addition to having lots of sugar, they also contain way too many emulsifiers and other ingredients that are not very healthy. Therefore, we use unsweetened coconut cream from Thai Kitchen that has zero sugar and uses only one emulsifier. Although you can find brands of coconut cream that have no emulsifiers at all.
• Ground Cinnamon and Vanilla Extract: Both help to enhance the overall flavor of the drink.
• Ground Nutmeg (optional): I like to use nutmeg as it gives the coquito a much more festive flavor and complements the other flavors. If you decide to use it, you can use either ground nutmeg or freshly grated.
• Cinnamon Stick: Just a small piece of a cinnamon stick adds incredible flavor and truly takes this recipe to another level.
• Agave Syrup or Simple Syrup (optional): If you prefer a sweeter taste, you can add a tablespoon or two of agave syrup or simple syrup.
• Rum (optional): White rum is what is typically served in coquito. You can also serve it without rum for a non-alcoholic version.

How to Make Coquito Puertorriqueño

1. Add Ingredients to Blender: Blend all ingredients (except for the rum) for one minute or until well combined. Check the consistency and add water if it's too thick.

2. Chill: Add a 1-inch piece of a cinnamon stick to the mixture. Place the covered blender in the refrigerator for an hour.

3. Blend Cinnamon Stick: Blend the coquito one more time until the cinnamon stick is blended completely. This is more effective with a high-powered blender but will still work with a regular blender. Use a mesh sieve to strain the coquito for any remaining bits of cinnamon.

4. Add Rum (Optional): If using rum, mix in 1-2 cups of rum (per your preference) to the whole batch or let each person add rum to their own glass.

5. Serve: For a sweeter flavor, add 1-2 tablespoons of agave or simple syrup and serve.

How to Serve

Shake well and serve cold in small glasses.

Garnish with either a sprinkle of cinnamon, a dash of nutmeg, or a cinnamon stick. You can also rim the glasses with agave syrup and dip in shredded coconut for a beautiful presentation.

How to Store

Store in an air-tight glass bottle or jar in the back of the refrigerator. If stored properly, this coquito can last from 4-6 weeks in the refrigerator.

The coquito may thicken when stored and the milks could separate. If either one happens, blend again for 30 seconds or so before serving.

Tips and Variations

• Adjust consistency: If you choose to serve this without rum, then it may be too thick. You may need to blend with more water (you can also use unsweetened almond milk or coconut milk from a carton) to reach your desired consistency.
• Serving it over ice will also help dilute it if needed.
• Easily double or triple the ingredients for more servings.

FAQ

Is rompope the same as coquito?

Mexican rompope is much more like eggnog, made with milk, egg yolks, sugar, rum, and cinnamon. Puerto Rican coquito is different from both rompope and eggnog since it doesn't require eggs and is made with coconut milk.

What are the clumps in coquito?

When chilled, the fat in the coconut milk may begin solidifying and creating clumps. To dissolve these clumps, simply blend the coquito again for about 30 seconds.

Is coquito healthier than eggnog?

This particular vegan coquito recipe is lower in calories and saturated fat compared to traditional coquito and eggnog and is therefore a healthier option.

What is the best rum to make coquito?

White rum is typically used because its neutral flavor allows the coconut and spices to shine. However, you can certainly use gold rums or aged rums for richer and stronger rum flavors. In the end, it really depends on your taste preferences.

I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.

Recipe