Ingredients
Liquid Ingredients
- 11 oz can coconut condensed milk
- 14 oz can coconut cream
- 1 cup unsweetened oatmilk
- 1 cup canned coconut milk
- 3/4 cup white rum
Spices and Flavorings
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Instructions
- Blend Ingredients: Place all ingredients except the rum into a food processor and blend for 1 minute until the mixture is smooth and well combined.
- Chill and Infuse: Transfer the blended mixture into an airtight container and refrigerate for 3 to 4 hours to chill completely and allow the flavors to meld together.
- Add Rum: Once chilled, stir in the white rum thoroughly to incorporate it evenly throughout the drink.
- Serve: Pour the coquito into glasses, serve cold, and garnish with a cinnamon stick and a light sprinkle of cinnamon for extra aroma and presentation.
Notes
- For a non-alcoholic version, omit the rum and enjoy as a creamy coconut mocktail.
- Shake or stir well before serving as ingredients may settle during refrigeration.
- Use full-fat coconut cream for the creamiest texture.
- Adjust the spices to taste if you prefer a stronger cinnamon or nutmeg flavor.
- Store leftover coquito in the refrigerator for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: Puerto Rican
- Diet: Vegan
