Vegan Coquito

My version of the popular holiday drink, this vegan coquito is a heavenly combination of creamy coconut milk, silky coconut cream, punchy rum, spicy cinnamon, and warm nutmeg.

Sometimes known as Puerto Rican eggnog, I’d argue that coquito is more like an extra-flavorful, less custardy cousin of traditional eggnog. Much like traditional eggnog however, traditional coquitos also typically contain several non-vegan ingredients–so I’ve put together my own vegan version of this can’t miss holiday beverage!  

While the coconut flavor is easy to get right (thanks again, coconut milk!), replicating the texture and sweetness balance was a little more tricky without typical condensed and evaporated milk products. 

After a few different blends, I found the following mixture of four different coconut and dairy free milk products to be the winning combo! Get your blenders ready, I’m teaching you my (not so) secret recipe for the best vegan coquito. 

Vegan Coquito Ingredients

• Coconut milk – Provides the base liquid and flavor for your vegan coquit. I usually buy canned coconut milk but there are some great options packaged in cartons and pouches too! Whichever brand you choose, opt for full-fat coconut milk. 
• Almond milk – Using straight coconut milk makes the drink a bit too think, so I find that mixing in a bit of almond milk produces just the right texture–plus it adds a more mellow, nutty taste.
• Rum – White or silver rum is most traditionally used when making coquito, as its less intense taste really allows the coconut flavor to shine! That said, gold rum has a stronger flavor but will work too, while spiced rum also compliments this drink nicely. You can absolutely omit this ingredient if you’d like an alcohol-free drink. 
• Vegan sweetened condensed milk – A thick, rich, and sweet product made by concentrating and sweetening non-dairy milk. This stuff adds an intense coconut flavor and syrupy sweetness that turns this beverage into a real treat. I used Nature’s Charm Sweetened Condensed Coconut Milk and have found it to be readily available in most grocery stores.  
• Vanilla extract – Adds a floral sweetness that compliments the flavors of the coconut and warming spices. 
• Ground cinnamon + nutmeg – Now we’re getting festive! Ground cinnamon and nutmeg are the two ingredients that really give this beverage the holiday character it’s known for. 
• Coconut cream – A touch of coconut cream (the condensed, fat-rich part of coconut milk) gives your vegan coquito just the right velvety richness. Make sure to use pure canned coconut cream, not cream of coconut. The latter is a different canned coconut product altogether. 

How to Make Vegan Coquito

1. Combine. Combine all ingredients in an upright blender: coconut milk, almond milk, rum, vegan sweetened condensed milk, vanilla extract, ground cinnamon, ground nutmeg, and coconut cream. 
2. Blend and chill. Blend until velvety smooth and lightly frothy. From here, I recommend refrigerating the mixture for about 1-4 hours, or you can pour it right into chilled serving glasses. 
3. Enjoy! Sit back and enjoy your creamy, dreamy treat of a beverage. I love to serve my coquito with fresh cinnamon sticks as a garnish. 

Watch Us Make Vegan Coquito

How to Store 

Refrigerating. I store my vegan coquito in an airtight glass bottle, but a jar with a tight fitting lid or other airtight container will work well too. It will keep in the fridge for up to 2 days. Make sure to shake or stir well before serving.

Freezing. You can freeze your vegan coquito in a freezer-safe airtight container for up to three months. Glass bottles or jars should not be frozen so make sure to choose plastic or pour the coquito into thick zip-top freezer bags. 

Thawing. Transfer your frozen coquito to the fridge to let it thaw overnight. If the mixture seems to have separated during freezing, you may want to blend the coquito again with a splash of extra coconut or almond milk before serving.