December 16, 2020
3 Ratings
Photo by Ty Mecham. Prop Stylist: Sophie Strangio. Food Stylist: Samantha Seneviratne.
  • Prep time 5 minutes
  • Serves 10
Author Notes

Coquito, which translates to “little coconut,” is a classic Christmas drink from Puerto Rico. Every family’s coquito recipe is a little bit different, but the must-have ingredients are coconut, rum, and condensed milk. My favorite recipe comes from Cindy, my sister’s mother-in-law. Her version calls for coconut rum, brandy, and a combination of sweetened condensed milk, evaporated milk, and coconut milk.

Feel free to make this drink a few days in advance (it’ll keep for about four or five days) and store it in the refrigerator, just make sure to give it a quick shake before serving. Or for a thoughtful—and delicious—holiday gift, bottle it into an airtight container and wrap it in a bow.
Maki Yazawa

Test Kitchen Notes

This recipe is shared in partnership with LG Studio. —The Editors

What You'll Need
  • 1 (13 1/2-ounce) can coconut milk
  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can condensed milk
  • 1 cup coconut rum
  • 1 cup light rum
  • 1/4 cup brandy
  • 1 1/2 teaspoons cinnamon
  • Cinnamon sticks, for garnish (optional)
  1. Combine the coconut milk, evaporated milk, and condensed milk in a blender. Blend on medium speed until fully combined, about 30 seconds.
  2. Add the coconut rum, light rum, brandy, and cinnamon. Blend on medium speed until fully combined, about 30 seconds.
  3. Serve over ice or chill in the refrigerator for 2 to 3 hours before serving.
  4. Garnish with a cinnamon stick and a sprinkling of cinnamon.

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