The Famous Coquito

The Famous Coquito - simple recipe - The Kitchen doesn't Bite - Doreen Colondres

 20 Minutes   4 people


Just in case you don’t know it, Coquito is a typical Puerto Rican drink that is prepared only during Christmas season. It is traditional among the Boricuas, who don’t get bitten by the kitchen, to make their recipe and share it with their friends and family. The yummiest version of Coquito is made with natural coconut milk, (shredding the coconut pulp by hand), but neither you or I would like to make this version… ha! ha! ha!

They say that this drink was born during the age of farmers that worked the sugar cane in the 1800's and which they called "Ron con Coco" (rum with coconut). This recipe has evolved and each person has their style of making it… I like it the traditional way I learned when I was little; but my friends are all in love with my Chocolate Coquito and Coffee Coquito recipes.

What you need to have:

    • 5 cans of evaporated milk (12 ozs. each)
    • 3 cans of condensed milk (14 ozs. each)
    • 2 cans of cream of coconut (15 ozs. each)
    • 2 cans of coconut milk (13.5 ozs. each)
    • 6 eggs
    • 1 bottle of White Puerto Rican rum (750 ml)
    • 1 1/2 tbsp. of cinnamon powder (the flavor shouldn’t be overpowering)
    • Cinnamon cloves (to decorate each glass)
    • Shredded coconut (preferably unsweetened)

What you need to do:

  1. Beat the eggs well and then start adding the milks while still beating until very well mixed. (I don’t like to use a blender; I used a whisk).
  2. Then add the bottle of white rum and the powder cinnamon.
  3. Put it into a glass bottle and into the fridge to chill.
  4. Add a clove of cinamon and a little bit of shredded coconut on top to decorate and add flavor.

Coquito must be drunk very chilled and with no ice. You can keep it in a glass bottle in the refrigerator for several weeks so you can share it in Christmas.

To make Chocolate Coquito you need to buy powdered Natural Cocoa (unsweetened). It will not taste the same if you use powdered sweetened chocolate because it will “kill” the Coquito’s flavor and you will be adding excess of sugar to the drink. For each 8 ozs. of already prepared Coquito, you will add 1 ½ teaspoon of the natural cocoa... mix well and done!!!

For the Coffee Coquito... you add 1 1/2 tbs. of already brewed coffee for each 8 ozs. of Coquito; mix well and done!!!

Remember that you can play with this recipes according to your taste… you can add more or less of everything; I only recommend you my recipe.

Cheers! I toast for your yummy!

Doreen Colondres - Celebrity Chef - Sommelier latina - best latin chef

Doreen Colondres

Corporate and celebrity chef, best seller cookbook author and food and wine editor.

Doreen Colondres is a graduated chef and certified wine connoisseur. Cookbook author of “La Cocina No Muerde”. A tireless traveler, food and wine editor, food and wine ambassador, educator and consultant. She is internationally recognized for encouraging people to enjoy the time with spend in the kitchen. Her mission is to convince us that cooking is a heritage and a fun tradition that is relaxing, easy, romantic, but more importantly, healthy.

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Doreen is Celebrity Chef of:

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