International Recipes and Cooking Around the World


Fresh coconut

(Puerto Rican coconut-rum beverage)

Image Creative Commons by bionicteaching

Average: 3.9 (67 votes)

Coquito is a popular Christmas beverage in Puerto Rico. It has similarities to American eggnog, but the use of creme de coco or coconut milk gives it a unique island flavor. A version with eggs, known as ponche crema, is a favorite in Venezuela.

4 to 6 servings


  • Cinnamon sticks -- 2 to 3 each
  • Water -- 2 cups
  • Sweetened, condensed milk -- 1 (14-ounce) can
  • Evaporated milk -- 1 (12-ounce) can
  • Crème de coco (for example, Coco Lopez) -- 1 (12-ounce) can
  • Rum -- 1 to 2 cups
  • Ground cinnamon -- for garnish


  1. Place the cinnamon sticks and water in a saucepan over medium heat and bring to a boil. Lower heat and simmer 5-10 minutes to infuse the water with the flavor of cinnamon. Remove the cinnamon sticks and set the flavored water aside to cool.
  2. Whisk the cooled cinnamon water, sweetened condensed milk, evaporated milk and crème de coco together. Chill well.
  3. To serve, stir in the amount of rum desired, pour into glasses and garnish each serving with a pinch of cinnamon.


  • Ponche Crema (Venezuela): A richer, thicker drink enjoyed by Venezuelans at Christmas-time. Beat 4 egg yolks together with the sweetened condensed milk and evaporated milk. Heat in a double boiler, stirring constantly, to a temperature of 165°F. Remove from heat and stir in the cinnamon water and 3/4 cup milk. Chill well and add rum as desired.
  • For a lighter, less sweet version, substitute 2 cups of coconut milk for the crème de coco.



2 cans of coconut MILK (not creme not the coco lopez creme thats for Pina Colada)

1 can of carnation

2 cans of condensed sweetened milk

1-2 cps. of rum ( add more condensed milk for more rum)

ground nutmeg a pinch
ground cinamon
cinamon stick
1 tsp vainilla
1 tblsp. instant choco powder (quick or hersheys) optional (wont make it chocalately dont worry)
pinch of salt

I just went to a Christmas party and tried a coquito similar to the ones made on this page! Her recipe was just a little different. Delicious!! I will never buy regular old egg nog EVER again. Coquito is so much better!!!

Honestly, that's a pretty boring looking Coquito recipe. I have a friend's mother's recipe somewhere, and it had more to it -- ginger root, cloves, etc. (can't quite recall what else, I've not made it in several years).

My friend's Mom's recipe also called for eggs, but I know that some recipes do not. I'd like to try making it without eggs, sometime.

I agree on the Blah recipe calls for the cloves, cinnamon sticks, fresh ginger and Anis stars, boil them then set aside for about half an hr to cool. I also add eggs, coco lopez cream of coconut...etc. you are actually the first person to mention the cloves and cinnamon sticks and boiling them most people look at me like what??? I never heard of it done that way..but thats the original old fashion way. It's good to hear that someone out there is keeping the tradition going enjoy your Coquito on your holidays.

I have been looking over the recipes for coquito but so many different ways of making it. What I remember my grandmother making it was a lot more complicated then this recipe. But do you know what the original recipe ask for? I would like to try it very soon.


My wife is from PR and she has the old recipe. She uses a whole coconut. She opens it, cuts up the coconut, puts it in a grinder with two cup of PR white Rum. Grinds it up and strains it with cheese cloth. She then ads 1 can of evaporated milk,1 can of condensed milk, and cinnamon. no eggs

The basic coquito is making the coconut milk and coconut cream from a fresh coconut, like my 95 year old grandmother does. Then boiling the cinnamon and ginger separately, plus Barcardi white rum, mixing together and you have the best coquito. If you want a "ponche de coquito" (punch) then add eggs to it. Coquito is not complicated, people over the years have alter it to their taste and liking, just like making "pasteles" people used what they produced more, some bananas, some yuca. :)

Hola Sonia:

Mira queria hacerte una pregunta, cual es el costo de una pinta de coquito, pues mira lo que pasa que tengo una persona que quiere que yo le venda una pinta de coquito, y yo por lo regular lo hago para mi familia nunca para vender, y no sabria ni siguiera cuanto cobrarle. Mucho te agradeceri si me pudieras ayudar con esto.



Ponche is one thing & is usually made of milk or a juice like Welchito...the old folks wanted to make sure their kids had protein & for those who didn't like meat,they were fooled by drinking a beverage they liked with the addition of the protein, hence the egg.

Coquito is just that Coquito, a P.R. egg nog & most egg nog recipes call for eggs, it doesn't make it a ponche. It's called coquito, because it's an egg nog that is made with natural coconut & gets its unique name & taste from it. The traditional recipe calls for eggs, pure vanilla extract, real coconut milk gotten from the grating & straining of the coconut, evaporated milk, condensed milk, cinnamon sticks & some people use cloves, nutmeg...but the additional spices are strictly optional, also some people add some of the finely grated coconut to their egg nog for a little more coconut flavor, but mostly texture...hope this helps.

This is the same way my aunt makes it and it is delicious. Only difference is that she adds a little bit of vanilla.

I love the diff. variations of the Coquito Recipe, but the Traditional Coquito uses real coconut, not the canned stuff. You buy 2 - 3 coconuts, make sure they're full of coconut water & that the flesh is nice & white. Set the water aside for later use. Grate the coconut, place the grated coconut on a cheesecloth over a bowl & use 1/2 cup rum & soak coconut & then in 5 minutes squeeze the milk out of the coconut or use 1/2 cup hot water to soak. Place the saved coconut water, sweetened & condensed milk, evaporated milk in a pot & place on stove, do not boil, just warm, gradually temper in 6 eggs yolks that have been scrambled & whisk, add the cinnamon sticks, teaspoon of vanilla extract & sugar to taste...You need to add sugar since you aren't using the artificial coconut syrup sold in cans that's full of sugar...Once everything has been warmed, set aside to cool, add coconut milk, add your rum & additional sprinkle of cinnamon...chill & serve. Some people add a little of the grated coconut for texture totally optional. Enjoy & Happy Holidays!

thank you for the recepit that is what i needed a home make like dad use to make the best tasteing for the holiday drink happy holiday and thank you

If you are planning on using eggs in the recipe, I would recommend using pasteurized eggs. Just to remain safe and eliminate any risk of salmonella. I have been using them for years now for my eggnog recipes to my regular sunnyside up eggs. They taste great and I don't have to worry about any recalls or salmonella.

How long will coquito last in the refrigerator?

Probably about 2 to 3 days