Go Back Email Link
+ servings
Print Recipe
5 from 1 vote

Big Batch Coquito Recipe!

Big Batch eggless coquito
Prep Time20 mins
Total Time20 mins
Course: Drinks
Cuisine: Puerto Rican
Servings: 15
Calories: 986kcal
Author: Cari


  • 3 cans full-fat coconut milk 13.5 fl oz size
  • 4 cans Coco Lopez cream of coconut 15 fl oz size
  • 3 cans evaporated milk 12 fl oz size
  • 1.5 cans sweetened condensed milk 14 fl oz size
  • 1 tablespoon ground cinnamon
  • 1 teaspoon nutmeg
  • ¼ teaspoon of salt
  • 2 tablespoon 2 tablespoon pure vanilla extract
  • 1 bottle Puerto Rican rum of choice! 750 ml size, For this recipe I used Don Q añejo
  • cinnamon sugar and cinnamon sticks for garnish


  •  In a very large stockpot, combine all of the canned milks. Whisk well after each can and add the ground cinnamon, salt, nutmeg and vanilla extract. Taste and adjust to your liking.
  • Lastly, add your bottle of rum. Once you’ve added everything and whisked well.
  • Strain the liquid using a large mesh strainer to get out any clumps of cinnamon or nutmeg that didn’t break down.
  • Refrigerate for at least 2 hours before serving. If you can refrigerate overnight, it’ll taste even better.
  • Once ready to serve, garnish your glass with a cinnamon sugar rim and a cinnamon stick.
  • If you're pouring this into bottles to give to friends as a holiday present, add one cinnamon stick to the bottle. 


Make this a vegan coquito by replacing the dairy based evaporated milk and sweetened condensed milk to coconut evaporated milk and coconut sweetened condensed milk 


Serving: 6oz | Calories: 986kcal | Carbohydrates: 111g | Protein: 10g | Fat: 44g | Saturated Fat: 37g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 231mg | Potassium: 536mg | Fiber: 4g | Sugar: 104g | Vitamin A: 277IU | Vitamin C: 3mg | Calcium: 317mg | Iron: 3mg