Translating as "little coconut," Coquito is a Puerto Rican milk punch.  It's usually make with a combination of milk and coconut milk and often jazzed up with a little rum.  Our version amps up the coconut for a decidedly tropical profile.  You can find the sweetened condensed and evaporated coconut milks at well-stocked grocers.    


  • 15 oz cream of coconut, or make your own: simmer 13.5 oz coconut milk with 2 cups of sugar and a dash of salt until the sugar is fully dissolved
  • 14 oz sweetened condensed coconut milk
  • 13.5 oz unsweetened coconut milk
  • 12 oz evaporated coconut milk
  • 2 cinnamon sticks
  • 3 cloves
  • 2 tsp vanilla extract
  • 1½ cups gold rum
  • Cinnamon sticks and ground nutmeg, for garnish


    1. Steep the cinnamon sticks and cloves in the rum for about a week. Strain.  If you're tight on time, you can simmer the cinnamon and cloves in the unsweetened coconut milk for 5 minutes, allow it to stand for another 5, and strain them out.  Cool the coconut milk before proceeding.
    2. Combine the cream of coconut, sweetened condensed coconut milk, coconut milk, evaporated coconut milk, vanilla and rum in a blender and blend until smooth. Pour into a sealed container and refrigerate at least 4 hours.
    3. It's natural for the coconut fat to separate from the liquid.  Before serving, allow the coquito to warm on the counter for 20 minutes, then shake it vigorously or give it a quick whirl in the blender. 
    4. Pour into glasses and garnish with cinnamon sticks and more ground cinnamon or a little nutmeg. 
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