Puerto Rican Coquito Vegan Recipe
This Puerto Rican Coquito Vegan Recipe is a dairy-free version of the traditional Puerto Rican coconut cocktail. This Puerto Rican coquito vegan recipe is filled with coconut cream, coconut milk, cinnamon, nutmeg, and more.
- 2 coconut milk
- 1 can coconut cream
- 2 coconut condensed milk
- 1 - 1/2 cup plant milk (I used almond milk)
- 1 teaspoon vanilla extract
- cinnamon to taste
- nutmeg to taste
- 1 cup white rum
- 1/2 cup coconut rum
- 1/4 cup brandy or bourbon
In a high-speed blender add all ingredients, except for the liquors. Blend on high-speed for a few minutes. Taste the coquito to adjust the flavors as desired. This is the time for adding more spices or maple syrup if you would like to add more sweetener to your coquito.
Add white rum, coconut rum, and brandy if using. Pour your coquito inside a sealed bottle or jug. Add a cinnamon stick to the jar if desired. Chill overnight or at least for 4 to 6 hours.
Before serving your coquito, shake/stir to incorporate ingredients. Serve and garnish with a cinnamon stick and coconut flakes.
You can use this recipe as the base for other coquito flavors. I divided this recipe and added pistachio ice cream, pistachio extract, and chopped pistachios.