Ingredients:

  • 1 (13.5 ounce / 400 ml) can coconut cream
  • 1 (12 ounce / 355 ml) can evaporated milk
  • 1 (14 ounce / 414 ml) can sweetened condensed milk
  • 1 (15 ounce / 444 ml) can cream of coconut (Coco Lopez brand recommended)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 1 cup (240 ml) white rum (optional, can be adjusted to taste or omitted)
  • Ground cinnamon, for garnish

Instructions:

  1. Add coconut cream, evaporated milk, sweetened condensed milk, cream of coconut, cinnamon, nutmeg, cloves, and vanilla extract to a blender.
  2. Blend on high speed until smooth and fully combined.
  3. If using, add rum to the blender and blend briefly to incorporate.
  4. Taste the Coquito and adjust the spices or rum to your preference.
  5. Pour the Coquito into a pitcher or bottles, cover tightly, and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
  6. Before serving, shake or stir well. Pour into glasses, sprinkle with ground cinnamon, and enjoy responsibly!