Recipe

Hearty Coquito Recipe

A thick, cozy Puerto Rican-style coconut drink with warm spices, plus a toasted coconut and cinnamon-sugar crunch that makes every sip a little louder.

By Matt Campbell

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4.9

A chilled glass of creamy coquito topped with toasted coconut crunch on a wooden table with cinnamon sticks nearby

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Coquito is already a vibe. It is creamy, coconutty, lightly spiced, and dangerously easy to keep “taste testing” until your glass is mysteriously empty. But if you are like me, you eventually ask the important question: what if coquito had texture?

This hearty version keeps the classic base (coconut, sweetened condensed milk, evaporated milk, cinnamon, vanilla) and adds a crispy, crunchy topping that turns it into dessert-in-a-glass. Think toasted coconut flakes, a little cinnamon sugar, and a pinch of salt so the sweetness does not get too precious. It is the kind of drink that makes people pause mid-sip, look at the rim, and go back in for another.

A small bowl of toasted coconut flakes mixed with cinnamon sugar and a pinch of salt next to a spoon on a kitchen counter

Make it boozy or keep it family-friendly. Either way, chill it well, shake it like you mean it, and do not skip the crunch.

Why It Works

Thick and satisfying: Full-fat coconut milk and cream of coconut give you that rich, velvety body that clings to the glass in the best way.
Big flavor with minimal effort: A blender does the heavy lifting. The flavors meld while it chills.
Crispy and crunchy finish: Toasted coconut plus cinnamon sugar adds contrast to the creamy drink so each sip feels like a treat, not just a drink.
Make-ahead friendly: Coquito actually gets better after a few hours in the fridge, which is basically the nicest kind of kitchen magic.

Pairs Well With

Storage Tips

Fridge

Store coquito in a tightly sealed bottle or jar in the refrigerator (at or below 40°F/4°C). For non-alcoholic coquito, aim to finish within 3 to 5 days. If you added rum, it can keep longer, often up to 2 weeks, depending on alcohol level and how cold your fridge runs. Always discard if it smells off, looks curdled, or tastes weird. Give it a strong shake before serving since natural separation is normal.

If gifting: Use clean, sanitized bottles and label them with the date (and whether it contains alcohol).

Crunch topping

Keep the toasted coconut crunch in an airtight container at room temperature for up to 5 days. If it softens, re-toast it in a dry skillet for 1 to 2 minutes, then cool completely before using.

Freezer note

I do not recommend freezing the finished coquito because the texture can go grainy when it thaws. If you want an icy version, blend chilled coquito with ice right before serving instead.

Common Questions

Is coquito supposed to have eggs?

Often, coquito is made egg-free, and plenty of families keep it that way. Some versions do include egg yolks, though. This recipe is egg-free, which keeps it simple and helps it store well in the fridge.

What is the difference between coconut milk, cream of coconut, and coconut cream?

Coconut milk: Unsweetened, pourable. Adds coconut flavor and richness.
Cream of coconut: Sweetened and thick (like Coco Lopez). This brings sweetness and that classic coquito body.
Coconut cream: Usually unsweetened and thicker than coconut milk. If you use it, you may need a little extra sweetener to match the flavor.

Can I make it non-alcoholic?

Yes. Just skip the rum. The drink will still taste like coquito, just friendlier for everyone at the table.

What rum works best?

White rum keeps it clean and classic. Gold rum adds a little caramel warmth. Spiced rum can be great, but go easy on extra cinnamon and cloves so it does not taste like a candle aisle.

How do I keep the crunch crispy?

Add the crunch topping right before serving, not in the bottle. If you want extra payoff, dip the rim in a little cream of coconut, then into the toasted coconut crunch.

Can I make it less sweet?

Yes. This is a dessert-leaning coquito. For a less sweet vibe, reduce the cream of coconut to 3/4 cup, or add a splash of unsweetened coconut milk to thin and balance. Also, do not skip the salt. It keeps the sweetness from getting too precious.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Blender (or immersion blender in a deep container)
Measuring cups and spoons
Small skillet or sheet pan for toasting coconut
Fine mesh strainer (optional, for extra-smooth texture)
Pitcher or bottles with lids for chilling

The first time I made coquito, I loved it, but I kept wanting something to bite into. Not chunks, not ice, just a little contrast. So I started toasting coconut the way I would for a cake, then I did what any reasonable person does: I sprinkled it on top and called it “testing.” One sip later, it stopped being a test and became the whole point. Creamy, cold coquito plus a salty-sweet crunch is my favorite kind of kitchen chaos. The kind that makes you refill a glass, not because you need it, but because it is fun.