Vegan Coquito (Puerto Rican Eggnog)


Happy New Year!! My Vegan Coquito recipe is here! Some people will say this post is a late because Christmas is over. Oh, contraire, my friend. It’s just in time for Three King’s Day (January 6th)! Coming from a traditional Puerto Rican Household, my family always has coquito from Thanksgiving to Three King’s Day (El Día De Los Reyes). Don’t get me wrong, you can have coquito any time of year but because it is always known as Puerto Rican Eggnog the holiday months are the most popular. For many Christians (I was raised Pentecostal), the holiday season doesn’t officially end until the 12th day of Christmas, which is Three Kings’ Day. We even keep our Christmas tree’s up until January 6th.

Most Puerto Rican families have their own recipe and measurements but generally we all use the same ingredients. Evaporated milk and sweetened condensed milk are what make coquito not vegan. In place of the Evaporated milk, I decided to use carton coconut milk (coconut beverage from Trader Joe’s). The reason is because carton coconut milk tastes different than the one in the can-it is more watery and has less of a coconut taste. In place of the sweetened condensed milk, I actually found sweetened condensed coconut milk! I live in the Philadelphia area and found it on sale at Whole Foods Market (Mom’s Organic Market also has it). I believe Thrive Market (online) also carries it. You can always call a store in your area before you go on a mission looking for it.

I really hope you enjoy this non-dairy version of coquito. It’s not healthy (only because of the sweetened condensed coconut milk and the rum) but it’s definitely a nice holiday indulgence! I can honestly say that it taste exactly like the coquito I grew up on! There is white rum in this recipe but I made it optional in case you want to make a fun beverage for kids or non-alcoholic drinkers in your family!



  • 1- 13.5 can coconut milk
  • 1- 13.5 can water (use coconut milk can)
  • 1 cup carton coconut milk
  • 1- 15 ounce can coconut cream
  • 1- 7.4 ounce can sweetened condensed coconut milk
  • 7 frozen coconut chunks (or 7 ice cubes + 1/4 cup coconut chips)
  • 1 tsp vanilla powder (or extract)
  • 2 heaping tsp cinnamon
  • ½ tsp ground nutmeg
  • ½ cup white rum*, or more! (optional)

*Traditionally, Bacardi is used.


  1. In a blender, add all ingredients, except the rum, if using. Blend on high until mixture is well combined, about 1 minute. Once mixed, add the rum and blend for a few seconds.
  2. Pour coconut mixture into a glass bottle (s) then cover. Transfer to refrigerator. Chill until cold (at least 30 minutes).
  3. Before serving, stir or shake bottle well to combine. Pour coquito into small serving glasses with an ice cube or two. Garnish with a dash of ground cinnamon, if desired.

Scroll down for instructions on how to rim the glass with cinnamon-sugar!



Cinnamon-Sugar Rim

  1. On a saucer (small plate) drizzle maple (or agave) in a ring.
  2. On another saucer, place 1 tablespoon coconut sugar and 1 tsp cinnamon.
  3. Dip the rim of the glass in the syrup, twisting left and right, then dip in the cinnamon-sugar mixture.


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