If you love to sip on eggnog during the holidays, but need a dairy-free alternative, this Puerto Rican Coquito is for you! Smooth, rich, and creamy; this Coconut Eggnog Recipe is perfect for sharing with friends.
I am always on the lookout for flexible or lightened variations of our favorite drink recipes. Especially a seasonal beverage like eggnog, which is usually such an indulgence. I have been experimenting with nut milks lately as a dairy alternative in drinks. So many of my friends are die-hard dairy free and are always asking for suggestions.
Puerto Rican Coquito – Coconut Eggnog Recipe
It took exactly one search online with the key words ‘eggnog’ and ‘coconut’ for me to discover Coquito, a frothy Puerto Rican Coconut Eggnog recipe very similar to our traditional holiday drink. The authentic recipe has some dairy in it, in the form of sweetened condensed milk. My homemade sweetened condensed almond milk is a great alternative and keeps things dairy free.
To be honest, in the past, I have shied away from drinking eggnog myself. I will happily make it for others, but the idea of sipping on a drink that contains raw eggs doesn’t sit well with me. It’s really cool though when a personal preference like that can turn out to be the motivator behind a new recipe! Sort of like my obsession with aquafaba as an egg white substitute in cocktails.
It was a pleasant surprise to find out that eggs are really subjective in this Coconut Eggnog recipe. I found many with eggs added in and just as many without them. It is a cultural recipe that changes from region to region and from family to family. The foundation of the recipe though is coconut milk and rum, plenty of rum folks! So while my Coquito version doesn’t have eggs, there’s a tip in the recipe card on how to add them if you wish.
Ingredients
- 2 cups coconut creme
- 1 1/2 cups coconut milk
- 1 1/2 cups white rum
- 1 cup sweetened condensed almond milk
- 2 tsp vanilla
- 1 1/2 tsp cinnamon, plus more for garnish
Instructions
- Add all ingredients to a blender. Pulse to combine completely.
- Refrigerate for one hour or until ready to serve.
- Garnish with cinnamon before serving.
Notes
Home Chef Tip: Egg yolks may be added for extra richness. Simply whisk coconut milk and 2-3 egg yolks together in a medium sauce pan. Heat to a low simmer for 3-5 minutes, stirring frequently until slightly thickened. Strain liquid to remove any lumps. Cool completely. Continue with rest of recipe as written.
We hope you enjoy this rendition of Coquito, a Puerto Rican Coconut Eggnog recipe from SoFabFood Home Chef, Loriann from Thyme for Cocktails, as much as we do. If you love this recipe, you can find more like it by visiting our Cocktails section. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!
Disclosure: Message intended for our readers 21+ only. Please drink responsibly!
Leave a Reply