This Coquito recipe is a vegan version of Puerto Rican eggnog. This festive holiday cocktail is made with coconut condensed milk, coconut milk and lots of rum, (or not, it’s up to you). It is thick, creamy, and full of coconut flavor without any eggs in sight!
I’ve always loved the idea of eggnog. It’s festive, rich and creamy. But to be 100% honest, the idea of drinking a glass of heavy cream with raw eggs in it always freaked me out a bit, and store bought eggnog never tasted that great to me.
CJ is Puerto Rican on his mom’s side, so I discovered the Coquito soon after we met, and have never looked back since. As far as I can tell, nobody really knows the exact origins of the coquito, which means little coconut, but it’s a very popular drink during the holidays in Puerto Rico and there are probably hundreds of slightly different versions of the drink. Here’s our vegan version of a Coquito.
We hope you enjoy this vegan Coquito as much as we do!
Coquito – Puerto Rican Eggnog
- 11 oz sweetened condensed coconut milk
- 1 cup oat milk, I use full fat Oatly – or your favorite plant milk
- 27 oz coconut milk, unsweetened
- 1 cup white rum, such as Bacardi
- pinch salt
- 1 tsp vanilla
- ¼ tsp cinnamon
- freshly grated nutmeg, for topping the drinks
- Place all of the ingredients, except the nutmeg, into a blender and blend until smooth.
- Transfer to a pitcher and chill a minimum of 4 hours, but preferably overnight.
- Once chilled, pour into glasses and sprinkle with some freshly grated nutmeg.
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