This Dairy-Free Coquito Recipe is Hands-Down Better Than Eggnog

Llego la Navidad! That means Christmas is upon us! And we all know what that means. Delicious food & family, but no family gathering is complete without some Coquito. And my dairy-free coquito recipe is sure to make a splash at your holiday gathering this year.

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Coquito is Puerto Rico’s traditional Holiday drink. It’s creamy, tasty, and very festive. A couple of years ago, I shared my Ultimate Coquito Recipe, which has dairy milk and eggs. But this year, I wanted to share the recipe for my Dairy-Free Coquito that is just as tasty and won’t mess with your stomach if you have a dairy allergy or are vegan.

* scroll to the bottom for video instructions *

Dairy-Free Coquito Ingredients

• 750ml bottle Bacardi White Rum
• 15oz can Cream of Coconut
• 13.5oz can Coconut Milk
• 11.25oz can Sweetened Condensed Coconut Milk
• 12.2oz can Evaporated Coconut Milk
• 3 -Small or 2 Large Cinnamon sticks
• 8 whole cloves
• Vanilla Extract

Step-by-Step Preparation

• Pour 1- 1/2 cup of water into a pot and boil the cinnamon sticks along with the cloves.
• Boil for about 5-10 minutes until the water changes color.
• Strain the cinnamon and cloves from water and set to the side to cool off.
• In a large blender, pour coconut condensed milk, evaporated coconut milk, cream of coconut, and coconut milk. Make sure you blend after every new ingredient.
• Last but not least, pour the entire bottle of rum in the blender. *You don’t have to add the entire bottle of rum, but if you want a strong punch, don’t be shy with the pour.
• Add a few dashes of the vanilla extract and the cinnamon/cloves-infused water you set aside earlier.
• Refrigerate ideally overnight, but give at least 2-3 hours minimum before serving if you’re in a hurry.
• Serve cold in a shot glass or small tumbler and garnish with ground cinnamon.

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Dairy-Free Coquito Recipe Video

Right before Thanksgiving is the perfect time to start making Coquito, whether you follow the traditional or dairy-free Coquito recipe. Because the longer it stays in the fridge, the tastier and stronger it gets.

Let me know in the comments if you’re going to try this recipe. Happy Holidays!