Vegan coquito recipe from Puerto Rico

Rich Vegan Coquito From Puerto Rico


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Here in Puerto Rico, it’s just not Christmas without coquito. And exactly what is coquito? Also know as “Puertorican eggnog”, coquito is a sweet, creamy drink usually served during the holiday season. It’s traditionally made with condensed milk, coconut milk, coconut cream, vanilla, spices like cinnamon, nutmeg and cloves, and rum. There are also different coquito flavors, from almond to chocolate to pistachio coquito. Since there’s been more and more interest in following a vegan diet pattern from many of my readers, in this post I’ll walk you through this easy vegan coquito recipe, that’s completely dairy-free, and also perfect for those with lactose intolerance. You can also omit the rum for a non alcoholic coquito recipe. Keep reading to learn how to make this puertorican favorite!

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Vegan Coquito Ingredients

Ingredients for vegan coquito recipe
Various types of coconut milk were used to make this version of coquito

For this puerto rican vegan coquito recipe, I used different types of coconut milk. The most difficult ingredient to find here was the condensed coconut milk, so I made my own! It’s actually pretty easy to make, it just takes some time, as I’ll show you soon. I also used:

  • Coconut cream
  • Evaporated coconut milk
  • Canned coconut milk
  • Cane sugar
  • Vanilla
  • Ground cinnamon
  • White rum

If you prefer to buy the condensed coconut milk, I’ll leave an affiliate link here below for various price points:

Buy it Here: Condensed Coconut Milk

How to make condensed coconut milk

Condensed coconut milk only needs 2 ingredients: canned coconut milk and sugar. First, add 1 can (13.5 oz) coconut milk to a small, heavy bottomed saucepan over medium high heat. Next, add 1/4 cup of sugar and combine well.

Make sure the sugar and coconut milk are well combined

Once it’s boiling rapidly like this, lower heat to medium and leave caramelizing for 45-50 minutes, stirring frequently and making sure the mixture doesn’t burn.

After mixture starts boiling rapidly, lower heat to medium and continue cooking until mixture thickens

You’ll know your vegan condensed milk is ready when it takes on that characteristic thick, caramelized consistency, as seen in the video below. Easy huh? Just make sur to cool it down before blending with the rest of the ingredients. If you won’t be using it immediately, store in an airtight container in the refrigerator.

Just two ingredients and you have coconut condensed milk, voilà!

How to make a vegan coquito

This recipe is as easy as pouring all the ingredients together into a blender, and go! Literally ready in 10 minutes or less (unless you’re making your own condensed milk, in which case add an extra hour).

Once the ingredients are well blended, refrigerate mixture at least 1 hour before serving. You can serve it in festive shot glasses, such as these, sprinkled with some ground cinnamon or garnished with cinnamon stick. or pour into decorative coquito bottles and give them out as gifts, like we do here during the holiday season. Just make sure to keep it refrigerated.

Additional quick and easy coquito recipes

You can make a lot of different types of coquito, adding a few simple ingredients. One of my family’s favorite is Nutella coquito, for example. Here are some different flavors you can also try.

Nutella flavored coquito
Nutella adds a layer of chocolate-hazelnut goodness

Just make the basic vegan coquito recipe below and add to the blender the following:

  • Nutella” coquito: 1/3 cup Nutiva (a vegan version of Nutella)
  • Almond coquito: 1 cup of slivered almonds + 2 tsp almond extract (omit the vanilla in this case)
  • Chocolate coquito: 1 1/2 cup ground Cortés chocolate
  • Coffee coquito: 3/4 cup brewed espresso, cooled
Coquito bottles
Pour into decorative bottles for the perfect edible gift!
Vegan coquito recipe

Vegan Coquito Recipe from Puerto Rico

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