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Coquito (Coconut Nog)

Posted by Denise on December 24, 2013 

coquito in cups
Rich, sweet and creamy, Coquito is flavored with cinnamon and spiked with rum. So good!

Coquito is a Puerto Rican beverage and is also known as Puerto Rican Egg Nog or Coconut Nog. Most of our Puerto Rican friends prefer to call it Coconut Nog since eggs are not used to make it. Creamy and sweet, cinnamon, coconut, and rum combine to flavor Coquito. According to our friends, there are many different ways to make Coquito and most Puerto Rican households have their own recipe. I’m really excited to be sharing our recipe for Coquito with you today. This marks the culmination of about three years of searching, testing and overcoming a language barrier to develop and it was totally worth it! The even better news is that this recipe is super easy and the taste is sublime.

I first tasted it about three years ago when a coworker purchased a bottle of homemade Coquito from an acquaintance, Carlos. It was so good that I immediately ordered a bottle for us. After enjoying that bottle, I decided I had to learn how to make it. I mean, Carlos refused to charge more than what the ingredients cost, so I didn’t want to impose. Another Puerto Rican friend makes Coquito around Christmas time and sells it. Although her recipe is really good, we prefer Carlos’ version. Unfortunately, Carlos speaks little English and my Spanish wasn’t up to a quick conversation about how to make Coquito when he happened to stop in one day, so the recipe search went on.

I tried several versions other friends made and compared their recipes to others I found on the internet, but something was always missing. Finally, a couple of weeks ago, Carlos stopped in and he and I were able to have a longer, uninterrupted discussion – lots of hand gestures and some interpretation by bilingual friends – and I had most of a recipe. A little experimenting and I’m now able to make a Coquito to rival Carlos’ family recipe. Given the questionable language situation, it may well be Carlos’ family recipe! Either way, gracious, Carlos, for your help in getting this recipe right.

Coquito is best if made a day ahead of time to give the ingredients time to get to know each other. Feel free to leave some without the rum so younger family members can enjoy it, too. Watch out, if adding the rum; start by using less than you think it may take because the flavor gets stronger as it sets. Refrigerate it as soon as you make it. If someone else makes it for you, enjoy Coquito with caution since it normally packs quite a punch!


  Printer friendly recipe without photos 

Coquito (Coconut Nog)

coquito ingredients 

Coquito (Coconut Nog) ingredients. 


Makes 12-16 servings 




cups water


cinnamon sticks


14 oz. cans condensed milk


17 oz. cans evaporated milk


15 oz. cans cream of coconut (crema de coco)


cups white rum












Note: This is best if made a day ahead of when you plan to serve it.


1. Pour the water into a small saucepan and add the cinnamon sticks. Bring the water to a boil, then reduce the heat and allow it to simmer for 30 to 45 minutes. Do not allow it to boil dry. Remove the cinnamon sticks and pour the cinnamon water into a measuring cup; make sure it makes at least 2 cups. Add more water, if needed, to measure 2 cups. Allow to cool to room temperature.


 water and cinnamon sticks

cinnamon water


2. Open the cans of condensed and evaporated milk, and the cans of cream of coconut and pour them all into a large pitcher, at least two liters or ½ gallon in size to make sure everything fits. Mix it well.

 adding milks to bowl


3. Add the cinnamon water to the milk mixture and stir to incorporate it well. If using, add rum to taste. Chill and serve cold or over ice. Garnish with ground cinnamon, if desired. Store covered in the refrigerator for up to 5 days.

adding cinnamon water to milk mixture 

coquito in white on red


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