Brandy 3

"Very yummy creamy tropical coconut eggnog made with spices and white rum. It is always requested at my holiday gatherings. (And sometimes gets selfishly hidden in the fridge by the hostess.) Serve in glass cups and sprinkle with more cinnamon if desired. Feliz Navidad!"


25 m servings
Serving size has been adjusted!

Original recipe yields 10 servings


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  1. In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.
  2. Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight.
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  1. 245 Ratings


YUMMY! I used 8 egg yolks, 7 cans evaporated milk, 4 cans cream of coconut, 4 cans sweetened condensed milk, no water, 2+ cups Captain Morgan's Parrot Bay Rum (it's Puerto Rican coconut

QUE RICO!! The best coquito i've ever had! I didn't use a double boiler, just cooked the beaten yolks and evap. milk on medium heat until it thickened. 1/2 cup of rum is enough for my taste but ...

Remember that Rum/alcohol in any drink is always to taste. My sister is a wimp so I reduced the alcohol to suit any taste. U can always add more!!! I make mine with more rum but not everyone li...

Really good recipe. I use this recipe when I have the time, but I have since found a pre-mixed Coquito called Mi Abuela that is extremely close to homemade. I bought it at Big 3 Wine & Liquor i...

I am born and raised in Puerto Rico and this recipe really reminds me of the sweet, creamy coquito that I drank as a child. Gave this to all my friends last year and they all loved it. Mind you ...

This is the perfect coquito! I'm Latina, and this is a huge hit with my husband's Italian and Irish family--never have leftovers. I get requests for it every holiday. We don't even bother with...

I did a test run as is, then I made it again, tweaking it a bit--since I'm Puerto Rican I had this every Christmas just never had a recipe for it TILL NOW!! I used Barcardi Gold Rum, 1/4 teaspoo...

when making a traditional Coquito, you dont use coconut cream thats a short cut and you can taste the difference at the end product. What you suppose to do is grind the coconut add the evaperate...

Made this for New Years with my Costa Rican in-laws. Everyone but my husband (picky, picky man) loved it. I used coconut milk instead of cream of coconut (and eliminated the water). I thought...