What’s A Coquito?
A coquito is a rum-based Puerto Rican cocktail with a creamy, sweet texture and tropical coconut flavor. It’s also known as the Puerto Rican version of eggnog as it’s a traditional Christmas drink in Puerto Rico, just as eggnog is in the USA.
Is The Classic Coquito Vegan?
Unfortunately, no. The classic coquito recipe is not vegan as it’s made with evaporated milk. To make your own coquito recipe, you need to tweak the original recipe.
Ingredients and Substitutions
A vegan coquito is a dairy-free version of the classic coquito recipe. Since it’s dairy-free, it’s also perfect for anyone with lactose intolerance as it doesn’t include milk. All the ingredients you need to make a vegan version of a coquito cocktail recipe at home are:
Sweetened Condensed Coconut Milk – you will find this ingredient in a can next to condensed milk in most grocery stores. We recommend using Nature’s Charm’s condensed coconut milk. Cream Of Coconut – this is not the same as canned coconut cream. Cream of coconut is also found in a can, but it also contains sugar and thickeners that add flavor and texture to the drink. The best vegan brand for this recipe is Coco Lopez, a Puerto Rican brand that makes the cocktails perfect. Unsweetened Canned Coconut Milk – I prefer unsweetened, because it makes it easier to adjust the sweetness. Almond Milk – prefer unsweetened almond milk to avoid adding unnecessary sugar. Ground Cinnamon and Nutmeg – for classic winter flavors. Vanilla Extract – for taste. Shredded Coconut – this is optional, but I love the texture it adds to the cocktail. Rum – spiced rum or a combination of rums tastes better. See the note below on how to choose the best rum for coquito.
How To Make A Vegan Coquito
Before you start, make sure you shake all the cans of condensed milk and cream of coconut and coconut milk. In fact, canned ingredients often separate in the can, fat going on top and liquid at the bottom. Shaking the cans makes sure that you don’t miss an important part of the product.
Blending Everything
Add all the ingredients into a blender and blend on the high-speed setting until smooth.
Chilling
Place the cocktail in a glass bottle or jug and chill for 3-4 hours in the fridge before serving. To make this cocktail faster, you can also chill the alcohol bottles and cans the day before. Prepare the cocktail 30 minutes before serving, chill for 30 minutes, then enjoy.
Swaps And Substitutions
If you can’t find the cream of coconut in the store, you can use the same amount of canned coconut cream. However, you will have to add some maple syrup to the recipe to reach the sweetness and texture. Usually, adding 2-3 tablespoons of maple syrup is enough.
Storage Instructions
This vegan version of eggnog, also called coquito, doesn’t use egg yolks as classic eggnog. It means it stores much longer and can be made ahead 2-3 days before. Store your cocktail in a glass bottle in the fridge and open it just before serving.
More Vegan Cocktails
For more vegan cocktails recipes, try some of the below:
