When it comes to holiday drinks, few things stir up nostalgia quite like a creamy, cinnamon-kissed coquito. A beloved Puerto Rican tradition, coquito is often called the island’s answer to eggnog—but richer, thicker, and packed with coconut goodness. This Coconut Cream Vegan Coquito with Holiday Spices is a plant-based spin on the traditional coquito recipe, but make no mistake—it delivers all the festive flavor without a drop of dairy or eggs. This isn’t just a vegan version—it’s a celebration of cozy spices, tropical indulgence, and holiday spirit in every glass.
Whether you're vegan, lactose intolerant, or simply looking to try the best coquito recipe that doesn’t leave you feeling overly heavy, this one’s for you. Made with condensed coconut milk, creamy full-fat coconut milk, and a thoughtful blend of warming spices, this vegan coquito recipe is as comforting as a mug of coconut latte, but with the unmistakable holiday flair of the Caribbean.
Coconut Cream Vegan Coquito with Holiday Spices
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Beverage
Cuisine Puerto Rican
Blender To combine everything smoothly. If you don’t have one, a whisk and fine-mesh strainer will work.
saucepan For gently warming the coquito and infusing spices.
Mason jars or bottles Ideal for storing the finished product. Get creative with coquito bottles ideas—decorate with cinnamon sticks tied to the neck or add custom holiday tags.
Fine mesh sieve or cheesecloth (optional) To remove any spice residue for a silky texture.
Glass pitcher Great for serving during parties or gatherings.
Base
- 1 can 15 oz full-fat coconut milk
- 1 can 13.5 oz condensed coconut milk
- 1 cup canned coconut cream chilled, for extra richness
- 1 ½ cups unsweetened almond milk or any plant milk like oat or cashew
- ¾ cup white rum Puerto Rican rum preferred for authenticity
- 1 tbsp vanilla extract preferably pure
Sweeteners and Flavors
- ¼ cup maple syrup adjust to taste
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cinnamon stick for simmering and garnish
- Pinch of sea salt
Optional Enhancements
- 2 tbsp coconut sugar for deeper flavor
- ¼ tsp ground allspice
- 1 tsp orange zest or lemon zest for a zippy finish
- ¼ cup crushed pistachios if you want to nod to a pistachio coquito recipe variation
Step 1: Blend the Base
In a high-speed blender, combine the full-fat coconut milk, condensed coconut milk, coconut cream, almond milk, maple syrup, and vanilla extract. Blend until smooth and fully integrated.
Step 2: Infuse with Spices
Pour the blended mixture into a medium saucepan. Add the ground cinnamon, nutmeg, cloves, and a whole cinnamon stick. Set over low heat and simmer gently for about 8–10 minutes, stirring occasionally. Do not boil—just let the flavors marry. Add a pinch of sea salt to balance the sweetness.
Step 3: Cool and Spike It
Remove from heat and let it cool to room temperature. Once it’s cool, stir in the rum. For a non-alcoholic version, just skip the rum—it’s still amazing!
Step 4: Chill and Thicken
Transfer the coquito into coquito bottles or mason jars and refrigerate for at least 4 hours, preferably overnight. The mixture will thicken and the flavors will deepen beautifully.
Step 5: Serve
Shake well before serving (coconut fats can separate). Pour into small glasses, garnish with a sprinkle of cinnamon or a cinnamon stick, and enjoy chilled.
Pairings
This vegan coquito is indulgent enough to be a dessert on its own, but here are some perfect pairings to bring the holiday cheer full circle:
- Holiday cookies: Gingerbread, almond shortbread, or snickerdoodles enhance the spice notes in the drink.
- Fruitcake or turkey cake: A sweet and savory turkey cake—yes, it’s a thing!—pairs surprisingly well with the coconut-forward creaminess.
- Plant-based flan or tres leches cake: Keep the tropical theme going.
- Savory Mediterranean recipes: Pair with herb-laced flatbreads or roasted veggie platters for a unique east-meets-west holiday spread.
FAQs
1. Can I make this without rum?
Absolutely. For a non alcoholic coquito, simply skip the rum. The flavors hold up beautifully on their own, and the drink still feels festive and indulgent.
2. What type of coconut milk should I use?
Use full-fat canned coconut milk, not the carton kind meant for drinking. You want that rich creaminess for the right texture. Pair it with condensed coconut milk for the perfect sweet thickness.
3. Can I use a different plant milk instead of almond milk?
Yes! Oat milk or cashew milk works well. Avoid watery options like rice milk. If you enjoy vegan horchata, you might even try blending in a rice milk and cinnamon base for a twist.
4. How long does vegan coquito last in the fridge?
Stored in a sealed bottle or jar, it lasts up to 5 days. Give it a good shake before pouring—coconut fats may separate.
5. Is this similar to traditional coquito or vegan eggnog?
It’s a bit of both. It maintains the bold coconut profile and spice blend of authentic coquito, but with the smoothness and body of vegan eggnog. If you’re looking for a traditional coquito flavor but need it dairy-free, this is your golden ticket.
