Dairy-Free Coquito Recipe in 3 Easy Steps | Vegan Eggnog
Transport your taste buds to the tropical paradise of Puerto Rico with a delectable Dairy-Free Coquito recipe. This festive concoction captures the essence of the holiday season, blending rich coconut cream, aromatic spices, and a hint of warmth that will have you dancing to the rhythms of the Caribbean.
Indulge guilt-free in this creamy deliciousness that not only honors tradition but also caters to those seeking a dairy-free delight. Sip, savor, and celebrate the holidays with a taste of Puerto Rican joy – it’s a coconut-infused fiesta for your palate!
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Jump to RecipeWhat is Puerto Rican Coquito?
Coquito, literally meaning “little coconut” is the Traditional Puerto Rican Christmas drink. Made with coconut milk, cream of coconut, other milks, spices, and rum, it is the epitome of holiday drinks. Its simple ingredients, warm flavors and rich texture are an absolute delight!
Puerto Rican eggnog can be found anywhere in the archipelago, especially at Christmas time. After the traditional Christmas Eve Dinner (Nochebuena) with pernil, arroz con gandules, and potato salad, come the flan and the coquito.
Coquito is so big, there is even an International Coquito Tasting Federation stationed in NY, which holds the annual Coquito Masters Competition. Perfect for coconut lovers and coquito aficionados alike.
The traditional coquito recipe is made with the following:
- Evaporated milk
- Sweetened condensed milk
- Can of coconut milk
- Cream of coconut (not the unsweetened coconut cream)
- Vanilla extract
- Cinnamon
- White rum
While it has its variations throughout Puerto Rico, there will not be a holiday celebration without it. It is made in tons of flavors such as Nutella, coffee, Bailey’s, pistachio, etc, but anyone with a lactose intolerance (or vegans), end up missing out due to its dairy contents. Well, no more!
Dairy-Free Coquito Recipe.
This dairy-free and vegan coquito recipe is the stuff of dreams. So tasty, your friends will not even know how they never had it before! It will become your traditional Christmas drink. For this recipe you need:
- Sweetened condensed coconut milk
- Canned coconut milk (full-fat coconut milk)
- Cream of coconut (I prefer Coco Lopez cream of coconut but any will do)
- Ground cinnamon
- Vanilla extract
- Spice tea (optional but a nice touch)
- Spiced rum
For equipment, you need:
- Food processor or blender
- Airtight glass bottle
- Funnel (optional)
Variations & Substitutions.
Dairy-free Milk Alternatives.
As someone who has been making and drinking coquito for a good part of her life, I can tell you I tried several ingredient combos to arrive at this recipe. The goal was to find not only the silky-smooth consistency that sets coquito apart, but also its distinct flavor.
There were two types of dairy-free milk that stood out: canned coconut milk, and extra creamy oat milk. The main difference was the oat milk is sweeter and silkier, while the coconut milk leans into the spices more and rounds all the flavors better. For this reason, I chose coconut milk.
If you have a sweet palate, the extra creamy oat milk is the way to go. The regular kind is fine but extra creamy achieves the right consistency for coquito. Still, you can use almond milk, evaporated coconut milk, soy milk, or whatever non-dairy milk of choice.
To Egg or Not to Egg?
While being described as Puerto Rican eggnogg (or coconut eggnog) egg yolks are not typically included in the original coquito recipe. It is a coconut-based drink. “Coconut eggnog” was probably the best description to help people in the U.S. visualize the texture, overall appearance and festive nature of the drink. Therefore, forgo the egg!
To Alcohol or Not?
If you do not consume alcohol or want to make it for the kiddos, this recipe is perfectly delicious and balanced without the rum. For a spicier flavor, you can increase the amount of spice tea (recipe below) or simply add a couple of cinnamon sticks to the bottle prior to pouring the coquito onto it. Still, this is an excellent alcohol-free coquito recipe as is. Yum!
The traditional version is made with white rum, specifically Don Q, which is vegan. However, this dairy-free/vegan version is SO good with spiced rum! Something about the way the milks blend with the rest of the ingredients and the warm spice go perfectly with spiced rum. Just in case, here is a list of vegan rums. In the end, you can use whatever type of rum you prefer as long as it pairs with coconut flavor.
Easy Homemade Spice Tea: Elevate Your Flavors.
Once I came across this tea recipe, I was in love! Now my yearly coquito is not complete without it. The quick and simple recipe belongs to Tropical Cake Pops. The ingredients needed are:
- 1 cup of water
- 2 cinnamon sticks
- 6 whole cloves
- 2 anise stars (I do not use them but this is up to you)
In a small saucepan, bring all ingredients to a soft boil. Then remove from the heat and let it sit for 10 minutes. Strain it and allow it to cool, then add it to your coquito. This is an optional step for your coquito but a game-changer for sure!
Making Dairy-Free Coquito.
Prepare the tea (optional). I like to make a few cups and keep it chilled in the fridge so I have it handy whenever. Otherwise, 30 minutes before making the coquito will allow it to boil, steep, and chill.
Mix the ingredients. In a blender or food processor, blend all the ingredients for a few minutes at high speed. You want to blend thoroughly so the cream of coconut does not clump in the drink. Then pour it into swing top glass bottle using a funnel to avoid spills.
Chill & Serve. Allow the coquito to sit in the refrigerator for a couple of hours before serving, preferably overnight as it is best the next day. This allows it to thicken for that distinct creamy texture, and for the flavors to fuse beautifully. Serve in a small cocktail glass or a shot glass, with a sprinkle of cinnamon. You can rim the glass with toasted shredded coconut for extra flare!
Storage.
Coquito will keep in the refrigerator for up to a month (as long as no eggs were added). You can freeze it for a few months in a freezer-safe, airtight container. To defrost it, simply blend in a processor before serving.
I hope you enjoyed this delicious vegan and dairy-free coquito recipe. It is so easy to make and yet it is so creamy, cozy, and delish! I would not be surprised if it becomes a staple on your holiday dinner table. 😊
As always, buen provecho from The Happy Wookiee!
Dairy-Free Coquito Recipe | Easy Vegan Puerto Rican Nog
Equipment
- food processor or blender
- Airtight glass bottles
- Funnel optional
Ingredients
- 1/2 cup extra creamy oatmilk or canned coconut milk or dairy free milk of choice
- 14 oz can sweetened condensed milk
- 13.5 oz can coconut milk
- 15 oz can cream of coconut not coconut cream
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 cup spiced tea optional; view notes for ingredients
- 1/2 cup spiced rum or white rum
Instructions
Prepare the tea (optional).
- I like to make a few cups and keep it chilled in the fridge so I have it handy whenever. Otherwise, 30 minutes before making the coquito will allow it to boil, steep, and chill.
Mix the ingredients.
- In a blender or food processor, blend all the ingredients for a few minutes at high speed. You want to blend thoroughly so the cream of coconut does not clump in the drink. Then pour it into swing top glass bottle using a funnel to avoid spills.
Chill & Serve.
- Allow the coquito to sit in the refrigerator for a couple of hours before serving, preferably overnight as it is best the next day. This allows it to thicken for that distinct creamy texture, and for the flavors to fuse beautifully. Serve in a small cocktail glass or a shot glass, with a sprinkle of cinnamon. You can rim the glass with toasted coconut flakes for extra flare!
- ¡Buen provecho from The Happy Wookiee!
