MIAMI — It’s that time of year again — when your phone starts lighting up with familiar numbers and even more familiar requests.
“Oye, Pipo. You making some of that coquito?”
Let’s be honest: the calls can get a little annoying. But we understand. Everyone wants the goods.
So here it is — a simple, straightforward coquito recipe you can share, gift, or make for yourself without waiting for your cousin, your neighbor, or that one friend who always swears theirs is the best.
Disclaimer: To all our Boricua coquito connoisseurs — this is a basic recipe. Not your mamá’s. Not your abuela’s. Puerto Ricans take their coquito very personally, and every family has their own sacred version.
Ingredients
- 1 can coconut milk
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 can cream of coconut
- 1 cup rum
- Cinnamon (plus cloves for garnish)
- Vanilla extract
Instructions
You’ll need a blender for this recipe. Start by pouring in the sweetened condensed milk — the heaviest ingredient — followed by the cream of coconut. Add the coconut milk and evaporated milk, then blend for about 30 seconds.
Once the mixture is smooth, add the rum.
Finish by adding about half a tablespoon of cinnamon. To keep the cinnamon from clumping, mix it first in a small cup with some of the rum, using a spoon to combine. Then pour that mixture into the blender with the rest of the ingredients.
Blend on high for another 30 seconds to a minute.
And don’t forget: put on your favorite música while you mix. Coquito tastes better when you’re dancing.
This recipe usually fills two bottles. Chill them in the refrigerator for at least two hours — overnight is best. Before serving, make sure you’ve left enough room in the bottles to give everything a good shake.
And there you have it: your seasonal supply of coquito, ready to enjoy.
Copyright 2025 by WPLG Local10.com - All rights reserved.
