This creamy, easy Vegan Coquito recipe is a dairy-free, plant-based version of Coquito, the traditional Puerto Rican drink enjoyed during the holiday season. While the original Coquito recipe is made with dairy-based ingredients like sweetened condensed milk and evaporated milk, this vegan version swaps out the dairy with plant-based ingredients. Despite the changes, it retains the rich, creamy, and amazing tasting spiced flavor that makes this festive beverage so unbelievably delicious.
How Does Vegan Coquito Taste Like?
Vegan Coquito tastes remarkably close to the traditional version. It’s sweet and creamy, with a tropical rich coconut flavor, a touch of rum, and the cozy warmth of cinnamon spice. Honestly, it’s like Christmas in a bottle!
Vegan Coquito Ingredients and Substitutions
For the complete ingredient list and their exact quantities, check the printable recipe card below
- Coconut Milk: This festive drink is best made with unsweetened, full-fat coconut milk, which provides the rich, creamy texture that closely mirrors the traditional Puerto Rican classic.
- Plant-Based Milk: While creamy oat milk is my top choice, this dairy-free version of Puerto Rican Coquito can be made with oat milk, soy milk, cashew milk, almond milk, or any other plant-based alternative. For the best flavor balance, opt for a milk that differs from the coconut milk already included in the recipe.
- Non-Dairy Sweetened Condensed Milk: Coconut-based sweetened condensed milk is a plant-based alternative that’s readily available at most grocery stores and supermarkets. It’s usually labeled “sweetened condensed coconut milk”.
- Cream of Coconut: Commonly used to make piña coladas, this ingredient is typically found in the wine or cocktail mixer aisle of most supermarkets.
- Rum: White, gold (amber) rum, dark rum or spiced rum can be used. If available, use Puerto Rican rum for the ultimate authentic taste!
- Flavorings: Ground cinnamon, cinnamon sticks and vanilla extract
- Optional Rim: Shredded coconut.
How to Make Vegan Coquito?
For more detailed step-by-step directions, check the recipe card below.
- Put all ingredients (except cinnamon sticks) in a blender.
- Blend at high speed until well combined, about 2 minutes.
- Pour Coquito into a glass bottle, jar or sealed container. Add a cinnamon stick. Chill.
Recipe Tips
- For best texture and flavor, use unsweetened, full-fat coconut milk.
- If the coquito mixture is too thick, add additional plant-based milk.
- Rimming the glasses is purely optional and just adds a decorative, festive touch.
Frequently Asked Questions
What is Coquito?
Coquito, which means “little coconut” in Spanish, is a rich and creamy coconut-based, traditional holiday drink from Puerto Rico usually served during Christmas time. Pronounced (co-kee-to), this eggnog-inspired beverage is made with coconut cream, sweetened condensed milk, evaporated milk, rum, vanilla extract and warm spices like cinnamon.
Can coquito be made without rum?
Yes! You can make virgin or alcohol-free coquito by skipping the rum!
What type of rum is used to make coquito?
You can use your favorite type of rum. White, gold or amber, dark or spiced rum work well for this recipe.
Storing
Dairy-free coquito will last longer than the regular version. You can store leftover vegan coquito in an airtight container or bottle for 5-7 days.
Make it Ahead
This is a great recipe to make-ahead during the busy holidays. Make it and chill it for 2-3 days before serving.
How to Serve Coquito
Coquito is usually served in small shot glasses or cordial glasses. For a festive look, you can rim the glasses with shredded toasted coconut. Find instructions below.
How to Rim a Glass for Coquito?
- Preheat the oven to 350°F. Evenly spread the shredded coconut on a prepared baking sheet. Toast it in the oven for 5-8 minutes, stirring occasionally to ensure an even golden color.
- To garnish the glasses, dip the rims in maple syrup, rice syrup, condensed coconut milk, or a bit of the coquito. Then, press the wet rims into the toasted shredded coconut. Pour in the vegan coquito, serve, and enjoy!
Take a Look At These Other Cocktail Recipes
Things you may need
-
Blender – Ninja Professional 72 Oz
-
Cream of Coconut (Coco Lopez)
-
Coquito Bottles
Email me this recipe for later!
Creamy Vegan Coquito (Puerto Rican Holiday Drink)
Ingredients
- 1 (13.5-ounces) can coconut milk (use full-fat coconut milk)
- 1 (15-ounces) can cream of coconut (I use Coco Lopez)
- 1 11.25-ounces sweetened condensed coconut milk
- ¼ cup oat milk or any other plant-based milk (see notes)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon plus more for garnish
- 1/2 cup white rum, dark rum or spiced rum more or less to your taste
- Cinnamon sticks for the bottles and as garnish
- Shredded coconut as garnish for each glass
Instructions
- Place the coconut milk, cream of coconut, sweetened condensed coconut milk, vanilla extract, ground cinnamon and rum in a blender.
- Blend at high speed until well combined, about 2 minutes.
- Pour into a glass bottle and add a cinnamon stick. Close the lid and refrigerate until well chilled.
- Before serving, shake the bottle vigorously and pour the vegan coquito into the small serving glasses. Garnish with ground cinnamon and cinnamon sticks (optional).
For a coconut rim:
- Preheat the oven to 350ºF. Spread the shredded coconut evenly on the prepared sheet pan. Toast the shredded coconut in the preheated oven for about 5-8 minutes, stirring a few times throughout the baking process for even color.
- Dip the rim of the glasses in maple syrup, rice syrup, condensed coconut milk or some of the coquito. Dip the wet rims onto the toasted shredded coconut. Pour the vegan coquito and serve.
Recipe Notes
- Coconut Milk: For best texture and flavor, use unsweetened, full-fat coconut milk, which will provide the rich, creamy texture that closely mirrors the traditional Puerto Rican classic.
- Plant-Based Milk: Although I prefer creamy oat milk, vegan Coquito can be made with oat milk, soy milk, cashew milk, almond milk, or any other plant-based alternative. For best flavor balance, choose a milk that’s different from the coconut milk already included in the recipe.
- Non-Dairy Sweetened Condensed Milk: This coconut-based ingredient is readily available at most grocery stores and supermarkets. You may find it as sweetened condensed coconut milk.
- Cream of Coconut: Commonly used to make piña coladas, this ingredient is typically found in the wine or cocktail mixer aisle of most supermarkets.
- Rum: Any type of rum works fine. White, gold (amber) rum, dark rum or spiced rum can be used. If available, use Puerto Rican rum for the ultimate authentic taste!
- Consistency: If the mixture is too thick, add more plant-based milk.
- Chilling: For best results, allow the drink to chill for at least 4 hours so the flavors can meld together.
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