Hispanic Kitchen

Spice It Up!

Supercharged Coquito (with Bacardi 151)

Coquito is the Puerto Rican version of eggnog, sweet, creamy and potent (at least mine is).  The old recipe called for egg yolks.  I stay away from them because of the fear of salmonella.  Instead, I use for the base store bought eggnog and then I add all the other goodies. I make Coquito for the holidays and I make it by the gallons. Friends come out during that time and ask , "are you making it this year?"... like DUH... of course. One of my dearest friends, Manuel starts saving bottles for me the moment we are nearing Navidad. I use Goya Coco Lopez, condensed, evaporated and coconut milk. For the kick, Bacardi 151 proof, white Puerto Rican rum, 80 proof and then a coconut rum which is about 42 proof.


Yield: About 8-10 bottles, depending on size.


1 quart store bought eggnog
1 cans of coconut cream (Coco Lopez)
1 can condensed milk (12 – 14 ounces)
1 can evaporated milk (12 – 14 ounces)
1 can of coconut milk
2 tablespoons vanilla
2 tablespoons ground cinnamon
¼ teaspoon nutmeg
Cinnamon sticks (one for each bottle)
½ cup of Puerto Rican white rum
½ cup Coconut Rum
¼ cup Bacardi 151 rum
½ coconut grated or ¼ cup unsweetened coconut flakes


Mix well all ingredients, bottle and store in refrigerator. Serve it with a cinnamon stick and a bit of cinnamon sprinkled on top.  

Please note that as you are making this you will be tasting and adjusting for your own taste...be careful not to sip too much. Once I ended up on the couch snoring quite happily.

I leave you with the following. Please enjoy and turn your volume on.

¡Feliz Navidad y Buen Provecho! 



Other recipes by Norma:

Carne Guisada (Beef Stew)
Frijoles Negros (Black Beans)
Carne Mechada (Pot Roast)
Piñón (Puerto Rican Lasagna)
Tembleque (Puerto Rican Coconut Pudding)
Surullitos de Maiz con Mayoketchup and Bacalaitos Fritos
Piña Colada Flan
Chicken Empanadas
Barriguitas de Vieja
Tumbet Mallorquin


Save this recipe to your HK profile by clicking on the Favorite button below!

Views: 17898

Tags: Christmas, Puerto Rico, bacardi, coconut, coquito, milk, navidad, recipe, rum


You need to be a member of Hispanic Kitchen to add comments!

Join Hispanic Kitchen

Comment by Sara Wolfe on December 23, 2013 at 3:29pm

I made this, this last weekend and it was AWESOME!  Very smooth and creamy.  And as mentioned in the directions, definitely watch it while taste testing it can sneak up on you.  Got great reviews from all whom tried it.  I was a little surprised by the little chunks from the coconut cream but I had never used that in a recipe before.  I did not add the grated coconut flakes I really don't think it needed it.  I will definitely make this again! 

Comment by Bonnie McKenzie on December 19, 2013 at 6:58pm

It says "yields 8-10 bottles", and store in refrigerator.  LOL....wish I had a fridge that big.  Have you a recipe for a single bottle?

Comment by deborah bukowski on November 14, 2012 at 4:14pm

Sadly the advertising cuts off some of the recipe.  How much does this make?  How long can it be kept for?  It seems like a good gallon.

Comment by LURDE RIVERA on December 23, 2010 at 11:39am
        I have tried this and it is delicous. Merry Christmas!
Comment by Serena Szimanski on December 22, 2010 at 8:14pm
Oh my! sounds wickedly yummy.

© 2015   Hispanic Kitchen  

Contact Us | FAQs | Advertising | Privacy Policy | Terms of Service

Badges | Privacy Policy  |  Report an Issue  |  Privacy Policy  |  Terms of Service

Visit Us On Facebook Visit Us On Pinterest HK's Google+ Page