Can you buy dairy-free condensed milk?

Yes! These days several brands make dairy-free condensed milks that are carried in main large chain grocery stores. Nature's Charm is one of the most popular brand options. You could also make it yourself, along with homemade evaporated milk .

Why is my coquito clumpy?

Clumpy coquito is often the result of improper mixing or drastic temperature fluctuations. For the best, creamy, and smooth cocktail, carefully follow our instructions for chilling the evaporated milk and blend smoothly in a quality, high-speed blender.

What is the difference between coquito and eggnog?

At a glance, coquito and eggnog look very similar and are both served chilled, but several characteristics set these two-holiday cocktails apart! Coquito originated in Puerto Rico and is traditionally coconut and rum-based, while Europe's eggnog is primarily made with dairy milk and egg yolks. Coquito is also typically thicker and creamier than the traditional nog.

Should I add sweetener to my beverage?

Most store-bought vegan condensed milk and cream of coconut are quite sweet, but if you find your coquito could use additional sugar, add additional sweetener to taste. We'd recommend using agave or a classic simple syrup over maple syrup to help keep the color of your beverage light!

Vegan Coquito

Name: Vegan Coquito Recipe
Prep time: 4 h 10 min
Cook time: 1 h
Total time: 5 h 10 min
Cuisine: Puerto Rican
Ingredients: 1 1/2 cups vegan evaporated milk; 1 can (15 oz) cream of coconut; 1 can (11.25 oz) vegan condensed milk; ½ – 1½ cup rum; ½ teaspoon vanilla extract; ½ teaspoon cinnamon; ¼ teaspoon nutmeg; Pinch of salt; Saucepan; Strainer; High-Speed Blender; Pitcher or mason jar (for storing); Chilled drinking glasses

Description

This easy Vegan Coquito recipe is guaranteed to be a hit at your holiday parties this year! It’s just as rich and creamy as the traditional Puerto Rican drink, but made entirely from plant-based ingredients. This coconut and rum filled cocktail is a must-make during Christmas time!

Ingredients

1 1/2 cups vegan evaporated milk
1 can (15 oz) cream of coconut
1 can (11.25 oz) vegan condensed milk
½ – 1½ cup rum
½ teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg
Pinch of salt

Equipment Needed

Saucepan
Strainer
High-Speed Blender
Pitcher or mason jar (for storing)
Chilled drinking glasses

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Instructions

Blend the remaining ingredients. Into a blender jar, add the vegan evaporated milk, cream of coconut, vegan condensed milk, vanilla extract, cinnamon, nutmeg, salt, and rum, as desired. Blend until completely smooth and well combined.
Chill for at least 4 hours. Pour the coquito into a pitcher or container and place in the refrigerator to chill for at least 4 hours. If you want to serve this immediately, we suggest serving it over ice.
Serve. Once chilled, serve in chilled glasses and enjoy!

Notes

Rum: Adjust the amount of rum to your liking! Start with ½ cup and add more as desired. Any type of rum such as white rum, spiced rum, and dark rum all work well.
Storage: Transfer any leftover coquito to an airtight glass bottle, such as a mason jar, and store in the refrigerator for up to 1 week.
Additional Sweetener: If you find your coquito could use additional sugar, add extra sweetener to taste. We’d recommend using agave or a classic simple syrup over maple syrup to help keep the color of your beverage light!

Prep Time: 4 hours 10 minutes
Cook Time: 1 hour
Category: Beverages
Method: Stovetop and Blender
Cuisine: Puerto Rican