Dairy Free Coquito
This Puerto Rican holiday drink is rich, creamy, and warmly spiced with cinnamon, nutmeg, and cloves — the kind of thing that makes a party feel like a real celebration. Traditional coquito is built on sweetened condensed milk and evaporated milk, which means it's usually off the table for anyone avoiding dairy. This version swaps in full-fat coconut milk, coconut cream, and sweetened condensed coconut milk, delivering that same luscious, velvety body without a drop of dairy in sight. The egg yolks are gently cooked with the coconut milk on the stovetop until thickened and safe, so you get that classic custardy depth that makes coquito so irresistible. A full cup of white rum and a splash of vanilla round everything out before it all gets blended smooth and strained into a bottle. It chills in the fridge for at least two hours, which gives the spices time to bloom and the flavors to come together beautifully. Serve it cold over ice with a cinnamon stick and a dusting of ground cinnamon — this recipe makes eight servings, so it's ready to share.
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Learn more →Ingredients
8 servings
- 4 pasteurized egg yolks
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (13.5 oz) coconut cream
- ½ cup sweetened condensed coconut milk
- 1 cup white rum
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
For serving
- 1 cinnamon stick, for serving (optional)
- ground cinnamon, for dusting (optional)
Instructions
- 1
In a small saucepan, whisk together the pasteurized egg yolks and coconut milk over medium-low heat, stirring constantly, until the mixture reaches 160°F (71°C) on an instant-read thermometer and is thick enough to lightly coat the back of a spoon, about 6–8 minutes. Remove from heat immediately.
- 2
Pour the warm egg-coconut mixture into a blender. Add the coconut cream, sweetened condensed coconut milk, rum, vanilla extract, ground cinnamon, ground nutmeg, and ground cloves. Blend on high until completely smooth and well combined, about 30 seconds.
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