Vegan Coquito
In Puerto Rican households, there’s no holiday season without Coquito. This recipe is made all vegan thanks to coconut alternatives!
By: Eliyashira Franco | @wholtetogethernow
In Puerto Rican households, there’s no holiday season without Coquito. This creamy, spiced sweet drink traditionally features coconut cream, cinnamon, and lots of Puerto Rican Rum. This version by Eliyashira Franco of @wholetogether now is 100% vegan and features coconut milk and nut milk to make it give it some extra holiday flavor! Be the one who brings the Coquito to the next holiday party— everyone is going to love it!
Vegan Coquito
Eliyashira Franco @wholetogethernow
2 litres
20 minutes
Puerto Rican
Drinks
A vegan version of this classic Puerto Rican holiday drink.
Ingredients
1/2 cup evaporated coconut milk
2 cans (13.5 oz) coconut milk
1 can (14oz) condense coconut milk
1 can (15 oz) cream of coconut
1 1/4 cups nut milk of your choice (like cashew milk)
1 1/2 cups Puerto Rican white rum (optional)
1 tsp vanilla extract
2 1/2 tsp Loisa Organic Ground Cinnamon
1/4 ground nutmeg
1/8 tsp ground cloves
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Loisa Organic Cinnamon Sticks
Nutmeg
Shredded coconut
Directions
Add all of the ingredients to a blender and blend on high speed until well combined. Pour the mixture into bottles or pitchers with a lid.
Pour the mixture into bottles or pitchers with a lid and refrigerate for at least 1 hour but preferably overnight.
Shake well before serving and keep chilled. Salud!
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I like to serve in a rimmed glass with a cinnamon stick and a sprinkling of spices. For the rim, combine 1/4 cup unsweetened shredded coconut, 1/4 tsp ground cinnamon, and 1 tsp brown sugar in a bowl. In another bowl, pour a splash of coquito.
Dip the edge of the glass into the coquito and then into the shredded coconut mixture.
Add a cinnamon stick and a sprinkling of cinnamon.
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Vegan Coquito
Eliyashira Franco @wholetogethernow
2 litres
20 minutes
Puerto Rican
Drinks
A vegan version of this classic Puerto Rican holiday drink.
Ingredients
1/2 cup evaporated coconut milk
2 cans (13.5 oz) coconut milk
1 can (14oz) condense coconut milk
1 can (15 oz) cream of coconut
1 1/4 cups nut milk of your choice (like cashew milk)
1 1/2 cups Puerto Rican white rum (optional)
1 tsp vanilla extract
2 1/2 tsp Loisa Organic Ground Cinnamon
1/4 ground nutmeg
1/8 tsp ground cloves
blank
Loisa Organic Cinnamon Sticks
Nutmeg
Shredded coconut
Directions
Add all of the ingredients to a blender and blend on high speed until well combined. Pour the mixture into bottles or pitchers with a lid.
Pour the mixture into bottles or pitchers with a lid and refrigerate for at least 1 hour but preferably overnight.
Shake well before serving and keep chilled. Salud!
blank
I like to serve in a rimmed glass with a cinnamon stick and a sprinkling of spices. For the rim, combine 1/4 cup unsweetened shredded coconut, 1/4 tsp ground cinnamon, and 1 tsp brown sugar in a bowl. In another bowl, pour a splash of coquito.
Dip the edge of the glass into the coquito and then into the shredded coconut mixture.
Add a cinnamon stick and a sprinkling of cinnamon.
