Coquito (Coconut Eggnog)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


 13.5oz can coconut milk (382 ml – not coconut water, nor coconut cream) 

14oz can (396ml) sweetened condensed milk 

1 cup water (240ml)

1 cup whole milk (240ml)

2 cinnamon sticks 

4 egg yolks 

1 cup white rum (optional – 240ml)

Ground cinnamon 


In a 2 qt saucepan (2lt), heat the coconut milk, condensed milk, water, whole milk and cinnamon. Bring to a simmer briefly, then remove from the heat.

In a separate mixing bowl, whip the egg yolks with a whisk or electric hand mixer. While whipping, drizzle about a cup of the hot coconut milk mixture into the eggs. Return the milk/egg mixture to the saucepan and cook for another 2-3 minutes. Allow to cool completely before adding the rum. Store in the refrigerator, best when made 1 day in advance. Sprinkle a bit of ground cinnamon on each serving.