Coquito is what my folks called Puerto Rican moonshine. And they were not too far off the mark. Coquito is a made at home in the traditional way, mainly for special gatherings. Some people liken coquito to potent homemade eggnog. And it can be very strong, or very mild, depending on how much rum you put into it.

In Puerto Rican neighborhoods, the coquito flows during Las Fiestas Patronales, or the Feast of the Patron Saints, and Christmas. Every family has its own recipe. According to my elders, in olden times the success of a shindig was measured on the quality of the family coquito.



1 12-ounce can coconut milk

1 14-ounce can coconut cream

1 12-ounce can evaporated milk

1 14-ounce can sweetened condensed milk

½ teaspoon ground cinnamon

2 egg yolks, lightly beaten

2 ½ cups 151 proof (dark) rum



  1. In a Large bowl coconut milk, coconut cream, evaporated milk, condensed milk, cinnamon, egg yolks and rum.
  2. Pour in a blender and blend 10-20 seconds. This may done in portions.
  3. Pour into sterilized bottles (1 liter or 1 quart). Refrigerate for at least 2 hours.
  4. Serve in glasses with a sprinkling of nutmeg or cinnamon.

Yield: As many shots as you like from a 1 liter bottle—but be aware, this is not eggnog, and it

is much potent. It is exclusively a holiday drink.



Cooking with Oswald Rivera

A Puerto Rican Holiday Drink similar to Eggnog, or egg nog, Caribbean cooking, Latin cooking, Holiday foods, Puerto Rican cooking,

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Oswald Rivera’s Blog is a wonderful place to get new food ideas and recipes.