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Holiday glasses clink and cinnamon drifts through the kitchen as a creamy coconut sip takes center stage. This batchable drink blends coconut cream, dulce de leche and a gentle touch of rum for a festive toast. The texture is lush and the flavor nostalgic with a method that is nearly effortless. Make it ahead so the flavors can settle, then pour into sugar kissed rims and garnish. Raise a glass to coquito con dulce de leche – Puerto Rican eggnog.
Silky coconut, dulce de leche and a hint of rum make coquito con dulce de leche – Puerto Rican eggnog the star of any holiday spread. Simply blend, chill and sip.
Also try these struffoli honey balls, chocolate sugar cookies with buttercream dip and these chocolate covered Oreos.
Why You’ll Love It
Easy to make: This is a really simple cocktail to prepare. Just blend, chill and pour!
Ultra creamy: Dulce de leche and coconut cream create a smooth and velvety finish.
Make ahead friendly: The flavor of coquito only improves as it rests.
Customizable: Adjust the amount of rum or go alcohol free if preferred.
Coquito con Dulce de Leche – Puerto Rican Eggnog Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Evaporated milk: Adds light dairy body that softens the coconut and keeps the drink silky.
Coconut cream: Brings rich coconut flavor and a velvety finish, not cream of coconut.
Dulce de leche: Caramel sweetness that deepens color and taste.
White rum: Puerto Rican character for balanced warmth, use a brand like Bacardi.
Vanilla extract: Rounds the sweetness and adds bakery aroma.
Ground cinnamon: Warm spice that ties coconut and caramel together.
Confectioners’ sugar: Makes a quick glaze that helps the coconut stick to the rims.
Ground cinnamon: Adds aromatic warmth to the rim.
Sweetened flaked coconut: For a toasty crunch and tropical look.
Cinnamon stick: A simple garnish that signals the flavor inside.
How to Make Homemade Coquito (Puerto Rico Eggnog)
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Blend the base: Combine evaporated milk, coconut cream, dulce de leche, rum, vanilla and cinnamon until smooth.
Chill: Refrigerate until cold and lightly thickened.
Prepare the rim setup: Spread coconut on one plate and the glaze on another.
Make the glaze: Stir confectioners’ sugar with water and a pinch of cinnamon.
Coat the rim: Dip glass edges in glaze, then press into coconut.
Serve: Reblend or stir the coquito, pour into rimmed glasses and garnish with a cinnamon stick.
Substitutions and Variations
No alcohol: Swap rum for coconut water or more evaporated milk plus a drop or two of rum extract.
Different rum: Use dark rum for a deeper molasses note or spiced rum for extra warmth.
Dairy free: Replace evaporated milk with canned full fat coconut milk and use a coconut caramel in place of dulce de leche.
Gluten free: The recipe is naturally gluten free, choose a certified gluten free rum and coconut if cross contact is a concern.
Sweeter or lighter: Blend half dulce de leche with sweetened condensed milk for a brighter color or use less dulce de leche for a gentler sweetness.
Spice twist: Add a whisper of nutmeg or a tiny pinch of allspice to taste.
No dulce de leche? Don’t worry if you can’t find dulce de leche. It’s a key ingredient in homemade coquito but you can make your own. Take the label off a can of sweetened, condensed milk and submerge it in water in a pan. Simmer it for a couple of hours adding more water whenever necessary. Use tongs to take the can out of the water and let it cool completely before opening.
Serving Suggestions
With savory bites: Enjoy Christmas tree puff pastry appetizers, Christmas tree themed antipasto and perhaps a reindeer cheese ball.
With sweet treats: Serve marshmallow pops and maybe some of these Santa treats too.
How to Store Coquito con Dulce de Leche
Store: Keep it refrigerated for up to 5 days. Just remember to give the coconut eggnog a good stir before serving because the ingredients will separate a bit.
Freeze: This cocktail will keep for up to 2 months in the freezer.
Thaw: Thaw overnight in the fridge and stir before serving to reblend it.
Top Tips
Loosen the caramel: Warm the dulce de leche can in hot water so it blends smoothly.
Layer ingredients: Add liquids first, then spoon in dulce de leche to prevent clumps.
Taste and tweak: Adjust cinnamon and rum to suit your crowd.
Chill well: Cold coquito tastes creamier and pours cleaner.
Shake before pouring: Natural separation is normal in coconut based drinks.
Coquito con Dulce de Leche FAQs
Yes. Replace rum with coconut water or extra evaporated milk and a tiny drop of rum extract if you like the aroma.
No. The rim is optional. It adds texture and a festive look, but the drink stands on its own.
Eggless Coquito Con Dulce De Leche – Puerto Rican Rum Eggnog Recipe
Coquito con Dulce de Leche – Puerto Rican Eggnog
Ingredients
For the Coquito con Dulce de Leche
- 12 Ounces evaporated milk
- 13 ½ Ounces coconut cream , unsweetened, NOT cream of coconut
- 14 Ounces dulce de leche
- ¾ Cup white rum, Puerto Rican rum such as Bacardi
- 1 Teaspoon vanilla extract
- ¼ Teaspoon ground cinnamon
For the Flaked Coconut Rim
- 3 Tablespoons icing sugar
- 1 Teaspoon water
- 1 Pinch ground cinnamon
- 1/4 Cup sweetened flaked coconut
To Garnish
Instructions
Make the Coquito con Dulce de Leche
- To the pitcher of a blender, add evaporated milk, coconut cream, dulce de leche, rum, vanilla, and cinnamon.
- Blend for 15 to 20 seconds or until fully combined.
- Refrigerate for at least 1 hour or until chilled.
Add the Flaked Coconut Rim
- Set up 2 small plates or saucers. On one, evenly spread the flaked coconut. The other plate will be for your sugar glaze which will hold the coconut in place.
- To make the sugar glaze, combine confectioners’ sugar, water, and cinnamon in a small bowl. Pour the mixture onto the remaining small plate
- Coat the outer lip of the glass by dipping the rim into the sugar glaze at a 45-degree angle, rotating the glass until its circumference is covered. Immediately repeat this process by dipping the glazed rim into the flaked coconut.
Pour and Enjoy
- Re-blend or stir chilled coquito con dulce de leche before pouring into prepared glass.
- Garnish with a cinnamon stick, if liked.
Notes
Layer ingredients: Add liquids first, then spoon in dulce de leche to prevent clumps.
Taste and tweak: Adjust cinnamon and rum to suit your crowd.
Chill well: Cold coquito tastes creamier and pours cleaner.
Shake before pouring: Natural separation is normal in coconut based drinks.
Nutrition
A chilled glass of coquito rum cocktail brings instant celebration, and this dulce de leche version turns the dial to creamy and cozy. The coconut cream makes it lush, the caramel adds a golden hue and the cinnamon ties it all together. Batch it for friends or keep a small bottle for quiet nights. However you pour, coquito con dulce de leche – Puerto Rican eggnog delivers a festive sip with island soul.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Can’t wait to try this. Growing up I never heard of coquito, but watching Guys & Dolls seeing ‘dulce de leche’ drinks being served in a coconut, I always figured it was sweet coconut milk.
Substituting dulce de leche for sweetened condensed milk in coquito? Brilliant, that feels more like what they were drinking in G&D than the now ‘official’ drink.
It’s so delicious. I can’t wait to hear what you think of it!
I love dulce de leche and enjoying it on a drink is just superb
I need to try this! Love coconut!
Easy to make and delicious!!