If you like Coconut like I do you must have Coquito on hand all year.  I know – it’s a Holiday thing in Puerto Rico but I fell in love with the first taste and refused to give it up.  It may small but it’s rich and flavorful, the perfect after dinner treat. IMG_7742 I was introduced Coquito a few years ago and it is amazing.  When Sunday Supper announced a Coconut theme for National Pina Colada Day I kew instantly what my contribution would be.IMG_7741Coquito is the tropical version of Eggnog.  I’ve happily done away with the eggs – I guarantee you won’t miss them.  This is not limited to the holidays in our home. I have to warn you it’s a bit addictive.   If you crave coconut this is something you can whip up, store in the freezer and have an instant fix.IMG_7738

Offer a glass of this for dessert – that is all you will need.  If you want to get really decadent pour this over a warm brownie topped with ice cream.  Remember this is not for the faint of heart – there’s rum in here….IMG_7729

5 from 6 votes


Author Monica


  • 1 15 oz Can of Cream of Coconut Coco Lopez
  • 1 12 oz Can of Evaporated Milk
  • 1 14 oz Can of Sweetened Condensed Milk
  • 2/3 Cup White Rum
  • 2 Teaspoons Vanilla Extract
  • 2 teaspoons Cinnamon plus more to sprinkle on your drink optional
  • Grated Nutmeg to Taste optional


  1. Pour the Cream of Coconut, evaporated milk, condensed milk, rum and vanilla extract into a blender. Blend together and season with the Cinnamon and nutmeg, if using. Blend again for a few seconds. Pour the Coquito into bottles and freeze or refrigerate. Serve the Coquito cold with a sprinkle of cinnamon and /or nutmeg.


Sunday Suppers Coconut for National Piña Colada Day Event Contributions:

Many thanks to Constance of Cosmopolitan Cornbread  for hosting this event!
Great Starts

Dive in with Sides and Appetizers

Coco-Nutty Main Dishes

“Col-lots-a” Desserts

Sweet to Sip Beverages

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