Name: Vegan Coquito
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Puerto Rican
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 ground cinnamon; 1/4 ground nutmeg; 1/8 tsp ground cloves; Nutmeg, cinnamon sticks, and shredded coconut to garnish

#recipes #vegan

Vegan Coquito

In Puerto Rican households, there’s no holiday season without Coquito. This creamy, sweet and spiced version by Eliyashira Franco of @wholetogethernow is 100% vegan and features coconut cream, cinnamon, and Puerto Rican Rum.

Dec 19, 2021

Recipe 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 Puerto Rican Coquito

Vegan Coquito

Rated 3.5 stars by 43 users

Servings

2 litres

Prep Time

20 minutes

A vegan version of this classic Puerto Rican holiday drink.

Author:

Eliyashira Franco @wholetogethernow

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 ground cinnamon
1/4 ground nutmeg
1/8 tsp ground cloves
Nutmeg, cinnamon sticks, and shredded coconut to garnish

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!

How to Serve

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.