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; 1 tsp vanilla extract; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/8 tsp ground cloves; 12 oz Puerto Rican or another white rum

Jump to Recipe· 4.8 from 25 reviews

If you’re a fan of rich, creamy holiday drinks with a tropical twist, you’re going to adore this Puerto Rican Coconut Eggnog Recipe. It’s actually Coquito, the Caribbean’s answer to classic eggnog but without the eggs — making it silky smooth, sweetly spiced, and packed with coconut goodness instead. Trust me, I’ve made this for every holiday gathering, and people keep coming back for more. Stick around, and I’ll walk you through exactly how to make this festive favorite that you and your friends will rave about!

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Why This Recipe Works

No Eggs, No Fuss: Using cream of coconut and condensed milk gives you that creamy texture without any of the egg mix-ups or scrambling fears.
Perfect Balance of Flavors: The warm spices like cinnamon, nutmeg, and cloves blend seamlessly with the rum and coconut for a traditional yet unique taste.
Quick and Easy: You just blend everything, chill, and serve—ideal for last-minute holiday hosting or when you want something festive without the stress.
Versatile for Everyone: Whether you want it boozy or virgin-style, this recipe adapts effortlessly to your preference.

Puerto Rican Coconut Eggnog, Coquito, tropical holiday drinks, creamy coconut eggnog, Puerto Rican festive beverages - 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

The magic behind this Puerto Rican Coconut Eggnog Recipe is in its carefully chosen ingredients. They come together to create that signature creamy, sweet, and warmly spiced beverage that’s not too heavy but totally indulgent. When shopping, look for authentic Puerto Rican white rum where possible—it really adds depth, but good quality rum works great too.

Puerto Rican Coconut Eggnog, Coquito, tropical holiday drinks, creamy coconut eggnog, Puerto Rican festive beverages - 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 is the backbone of the sweetness and creaminess, so don’t substitute with something less rich.
Evaporated milk: Adds a luscious dairy note without making the drink too thick or heavy.
Cream of coconut: This is where the tropical coconut flavor shines, different from coconut milk, it’s sweet and dense—key to authentic Coquito.
Vanilla extract: Just a splash to round out the sweetness and spice with warmth.
Ground cinnamon, nutmeg, and cloves: Classic holiday spices that transform the drink into something festive and cozy.
Puerto Rican white rum: The star spirit here, giving it that authentic kick and depth.

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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

One of my favorite parts about this Puerto Rican Coconut Eggnog Recipe is how easily you can make it your own. Sometimes I tweak the spices depending on the mood—adding more nutmeg if I want an extra cozy vibe, or less rum for lighter sips that still feel festive. You’ll find your perfect balance with a bit of experimenting!

Virgin Coquito: Skip the rum altogether and add coconut milk or skim milk for a delicious, kid-friendly version. I’ve served this at family parties, and even the adults loved the non-alcoholic option!
Extra Spice Kick: If you like a bolder spice profile, try adding a cinnamon stick in the blender and a pinch of allspice or ginger for a warming twist.
Flavor Boost: Some like to blend in a little shredded coconut or toasted coconut flakes for texture. I’ve done this before dessert, and it adds a lovely chew.

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

Step 1: Gather and Prep Your Ingredients

Before you get started, make sure everything is chilled, especially the evaporated milk and cream of coconut—it helps the flavors blend better and keeps the mixture cool as you prepare it. I keep my rum in the freezer for a bit so the final drink is perfectly chilled without extra ice watering it down.

Step 2: Blend Everything Until Smooth

Into a blender, add the sweetened condensed milk, evaporated milk, cream of coconut, vanilla, spices, and rum. Pulse a few times until everything combines and the texture is silky smooth—this takes just about 20-30 seconds. Avoid over-blending because you don’t want it to get frothy — smooth, not bubbly, is the goal.

Step 3: Transfer and Chill

Pour your mixture into a glass jar or pitcher with a tight lid. This is important for shaking before serving later. Refrigerate it for at least 4 hours so it cools and the flavors marry. This part is crucial — I always set it overnight if I can, which really takes the taste to another level.

Step 4: Shake, Serve, and Garnish

When ready to serve, give it a good shake to remix any settled spices or separation. Pour into glasses and sprinkle on a bit of cinnamon or nutmeg—or go all out with a cinnamon stick or sweetened coconut flakes. I love the little extra texture and aroma they add.

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Pro Tips for Making Puerto Rican Coconut Eggnog Recipe

Use Quality Rum: The rum shines through here, so I recommend authentic Puerto Rican white rum or a clean-tasting white rum for the best flavor.
Chill Ingredients First: I learned that using cold dairy and cream of coconut reduces dilution and keeps the texture super creamy.
Avoid Over-Blending: Just blend enough to combine; you want smooth, not frothy or bubbly.
Shake Before Serving: I used to pour right from the fridge and ended up with uneven spices; a good shake ensures every glass is perfectly spiced.

How to Serve Puerto Rican Coconut Eggnog Recipe

Puerto Rican Coconut Eggnog, Coquito, tropical holiday drinks, creamy coconut eggnog, Puerto Rican festive beverages - 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 usually keep it simple with a sprinkle of cinnamon and a dash of nutmeg on top, but for special occasions, I love adding a cinnamon stick for stirring or even some toasted sweetened coconut flakes for that extra tropical vibe. These garnishes feel festive yet understated, making the drink both pretty and delicious.

Side Dishes

Coquito is amazing as a dessert drink on its own, but pairing it with traditional Puerto Rican desserts like flan, tembleque (coconut pudding), or even pastelitos adds a lovely touch of authenticity. I also like serving it alongside holiday cookies or rich chocolate truffles to complement its creamy sweetness.

Creative Ways to Present

I once poured mine into mini mason jars with cinnamon sticks tied on with twine for a holiday party, and it was a big hit! For family gatherings, you could serve it in clear glasses layered with a tiny dash of grated dark chocolate or a sprinkle of toasted coconut around the rim for extra flair. It’s tastes as fun as it looks.

Make Ahead and Storage

Storing Leftovers

I store leftover Coquito in a glass jar with a tight lid in the fridge—this keeps it fresh and flavorful for up to five days. Make sure to give it a good shake before pouring again, since the spices settle and flavors sometimes separate a little over time.

Freezing

I haven’t tried freezing my Puerto Rican Coconut Eggnog Recipe because I prefer it fresh and creamy, but if you want to freeze it, use an airtight container leaving some room for expansion. Thaw it slowly in the fridge and shake well to reintegrate before serving to maintain that smooth consistency.

Reheating

This drink is best enjoyed cold or chilled, so I don’t recommend reheating. If you want a warm option, you might try heating a small portion gently on the stove with some extra cinnamon stick for flavor, but traditionally, Coquito shines cold and creamy.

FAQs

Can I make Puerto Rican Coconut Eggnog Recipe without alcohol?

Absolutely! Simply omit the rum and replace it with coconut milk or skim milk. You’ll still get the creamy, sweet, and spicy flavors that make this drink special, perfect for kids or those avoiding alcohol.
How long does Puerto Rican Coconut Eggnog last in the fridge?

When stored properly in a sealed glass container, this Coquito can last up to 5 days in the refrigerator. Be sure to give it a good shake each time before serving to remix the spices and creamy texture.
What makes this Puerto Rican Coconut Eggnog different from traditional eggnog?

Traditional eggnog contains raw or cooked eggs, while this version uses cream of coconut and condensed milk for richness without eggs, giving it a tropical flair and smoother texture without the risk of eggs.
Can I prepare the Puerto Rican Coconut Eggnog Recipe ahead of time?

Yes! In fact, I recommend making it at least 4 hours ahead or even overnight to let the flavors meld perfectly. It’s super easy to store and keeps well in the fridge.

Final Thoughts

This Puerto Rican Coconut Eggnog Recipe is one of my go-to festive treats because it’s so straightforward yet truly irresistible. It’s a drink that feels like a warm hug from the Caribbean—spiced just right, creamy but not too heavy, with a subtle kick of rum that brings the party to life. Whether you’re making it for a holiday brunch, a cozy night in, or to impress your friends, I promise you’re going to love how easy and delicious this comes together. Give it a try and let it become your new festive favorite—I can almost guarantee it’ll show up in your annual traditions!