Coquito by

Michael McMurtrey


Serves 8


  • 12 oz. can unsweetened full-fat coconut milk
  • 14 oz. can sweetened condensed coconut milk*
  • 2 cups cream of coconut (the kind you use for piña coladas)
  • ¼ tsp. cinnamon
  • 1⁄8 tsp. nutmeg
  • 1 tsp. real vanilla
  • 12 oz. Puerto Rican white rum
  • coconut whipped cream, garnish
  • cinnamon sticks and nutmeg, garnish


  • Combine all the milks, spices, and rum into a blender. Blend on a very low speed to blend and break up any solid pieces of coconut milk. Refrigerate until well chilled.

Coquito (Little Coconut) is a part of a Puerto Rican Holiday Celebration. It’s great over ice, with coffee or tea, and even with hot chocolate. It also makes a great gift and will last for up to 6 months in the refrigerator because there’s no eggs

*If you can’t find sweetened condensed coconut milk, make your own. Add 2 (14 oz.) cans of fullfat coconut milk and ½ cup of demerara sugar to a saucepan. Bring to boil and the simmer for 45 minutes, stirring often, until it’s reduced by half.