Real Recipes From Real Home Cooks ®


Recipe by
Cathy Smith
Cooper now in Columbus Ga., TX

My old friend Milagros made this the first time for me, seems like a hundred years ago. Her name means miracles and I always considered this stuff a definite miracle. I often make this for no special reason and leave the alcohol out of it for my grandkids, they love it.

yield serving(s)
prep time 5 Min
method No-Cook or Other

Ingredients For coquito

  • 2 (12) oz
    cans evaporated milk
  • 1 (15) oz
    can cream of coconut
  • 1 (14) oz
    can sweetened condensed milk
  • 1 (13.5) oz
    can coconut milk
  • 1/2-1 c
    rum (optional) *see note*
  • 1 tsp
  • 1/2 tsp
    cinnamon plus more for garnishing

How To Make coquito

  • 1
    In bowl of blender, add evaporated milk,
  • 2
    cream of coconut,
  • 3
    sweetened condensed milk,
  • 4
    coconut milk,
  • 5
    rum (if using),
  • 6
    vanilla extract and ground cinnamon. Blend on high until mixture is well combined, 1-2 minutes.
  • 7
    Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold
  • 8
    To serve, pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired.
  • 9
    *note* These days with the different flavors of rum you can change the coquito as you please from pineapple rum to spiced rum or coconut rum. Also this recipe never had eggs in it but you could certainly add a couple of beaten eggs but with the salmonella scare I would probably buy the cartons of safe eggs.