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Creamy Vegan Coquito (Puerto Rican Holiday Drink)
This Vegan Coquito recipe offers a dairy-free, plant-based twist on one of my all-time favorite holiday drinks — traditional Coquito, also known as Puerto Rican eggnog. Remarkably, this vegan version is just as rich, creamy and delicious as the original recipe. I have a feeling Puerto Rico would be proud.
Prep Time
10 mins
Total Time
10 mins
Servings: 8 Servings
Calories: 290 kcal
Course:
Drinks
Cuisine:
South American , American
Ingredients
- 1 (13.5-ounces) can coconut milk (use full-fat coconut milk)
- 1 (15-ounces) can cream of coconut (I use Coco Lopez)
- 1 11.25-ounces sweetened condensed coconut milk
- ¼ cup oat milk or any other plant-based milk (see notes)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon plus more for garnish
- 1/2 cup white rum, dark rum or spiced rum more or less to your taste
- Cinnamon sticks for the bottles and as garnish
- Shredded coconut as garnish for each glass
Instructions
- Place the coconut milk, cream of coconut, sweetened condensed coconut milk, vanilla extract, ground cinnamon and rum in a blender.
- Blend at high speed until well combined, about 2 minutes.
- Pour into a glass bottle and add a cinnamon stick. Close the lid and refrigerate until well chilled.
- Before serving, shake the bottle vigorously and pour the vegan coquito into the small serving glasses. Garnish with ground cinnamon and cinnamon sticks (optional).
Cup of Yum
For a coconut rim:
- Preheat the oven to 350ºF. Spread the shredded coconut evenly on the prepared sheet pan. Toast the shredded coconut in the preheated oven for about 5-8 minutes, stirring a few times throughout the baking process for even color.
- Dip the rim of the glasses in maple syrup, rice syrup, condensed coconut milk or some of the coquito. Dip the wet rims onto the toasted shredded coconut. Pour the vegan coquito and serve.
Cup of Yum
Notes
- Coconut Milk: For best texture and flavor, use unsweetened, full-fat coconut milk, which will provide the rich, creamy texture that closely mirrors the traditional Puerto Rican classic.
- Plant-Based Milk: Although I prefer creamy oat milk, vegan Coquito can be made with oat milk, soy milk, cashew milk, almond milk, or any other plant-based alternative. For best flavor balance, choose a milk that's different from the coconut milk already included in the recipe.
- Non-Dairy Sweetened Condensed Milk: This coconut-based ingredient is readily available at most grocery stores and supermarkets. You may find it as sweetened condensed coconut milk.
- Cream of Coconut: Commonly used to make piña coladas, this ingredient is typically found in the wine or cocktail mixer aisle of most supermarkets.
- Rum: Any type of rum works fine. White, gold (amber) rum, dark rum or spiced rum can be used. If available, use Puerto Rican rum for the ultimate authentic taste!
- Consistency: If the mixture is too thick, add more plant-based milk.
- Chilling: For best results, allow the drink to chill for at least 4 hours so the flavors can meld together.
Nutrition Information
Calories
290kcal
(15%)
Carbohydrates
1g
(0%)
Protein
0.1g
(0%)
Fat
0.1g
(0%)
Saturated Fat
0.05g
(0%)
Monounsaturated Fat
0.001g
Cholesterol
0.02mg
(0%)
Sodium
4mg
(0%)
Potassium
6mg
(0%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Vitamin A
16IU
(0%)
Vitamin C
0.01mg
(0%)
Calcium
12mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 290
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 1g | 0% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.05g | 0% |
| Monounsaturated Fat | 0.001g | 0% |
| Cholesterol | 0.02mg | 0% |
| Sodium | 4mg | 0% |
| Potassium | 6mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.