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Coconut Cream Vegan Coquito with Holiday spices

Coconut Cream Vegan Coquito with Holiday Spices

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Beverage
Cuisine Puerto Rican
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Blend the Base

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.