This Non Alcoholic Coquito is creamy, sweet, and filled with the traditional coconut rum flavors. Best part, it takes 5 minutes to make in a blender and keeps for up to a month!
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Say hello to eggnog’s better tasting cousin, Coquito! I know what you are thinking, coconut drinks at Christmas?? I also don’t typically think of coconut with the holidays but there is nothing better. Not to mention, we can drink it prior to Christmas Eve mass without the worries of being buzzed in church. HA!
This alcohol free version of Coquito is a Christmas Eve tradition in our house and for good reasons. It is creamy, sweet, chilled to perfection, and packed with delicious coconut flavor. It also keeps in the refrigerator a lot longer, up to one month, meaning Coquito all December long!
What is Coquito?
Coquito is a traditional Puerto Rican drink that is thick, creamy, and tastes of cinnamon spiced coconut. When I explain it to people I tell them it is like eggnog but made with coconut instead of eggs. Coquito is typically served chilled and during the holidays, Thanksgiving and Christmas.
Non Alcoholic Coquito Ingredients
This recipe is only 7 ingredients, 8 if you include the cinnamon stick garnish. Another great thing about Coquito is the ingredients are all shelf stable and a majority of them come in a can, making it fairly inexpensive.
- Evaporated Milk: This is what will give the Coquito a thick richness. Evaporated milk is like heavy whipping cream, the more you whip it the stiffer it gets. I do not recommend substituting this for other types of milk.
- Cream of Coconut: Gives the Coquito it’s rich and traditional coconut flavor.
- Coconut Milk: Make sure to use canned coconut milk and not bottled or a carton of coconut milk, they are not the same thing.
- Sweetened Condensed Milk: This helps to add sweetness and creaminess all at the same time.
- Non Alcoholic Spiced Rum: I use Lyre’s Spiced Rum but feel free to use your favorite, or omit the spiced rum. You can also use alcoholic spiced rum. I make both versions (alcoholic and not) during the holidays.
- Vanilla Extract: Use only pure or homemade vanilla extract. Imitation extract just does not taste the same in drink recipes.
- Ground Cinnamon: This is essential for Coquito. It adds warmth, spice, and a delicious addition to the coconut.
- Cinnamon Sticks: This is used as a garnish, be sure to use food grade cinnamon sticks.
How to Make Non Alcoholic Coquito
Here is a short summary of the steps, the recipe card below will have more details.
- Add ingredients to a blender or food processor– evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, non alcoholic spiced rum, vanilla extract, and ground cinnamon.
- Blend until smooth and all the ingredients are well combined together.
- Refrigerate overnight or until the Coquito is well chilled. I prefer overnight because it really heightens the flavor and creaminess.
- Shake well and pour into glasses.
- Garnish with a dusting of ground cinnamon and a cinnamon stick.
TIP: Double or triple this recipe for holiday parties. The recipe as written makes only 3 to 4, eight ounce servings.
Frequently Asked Questions (FAQ’s)
Typically yes, Coquito contains spiced rum. This recipe uses non alcoholic spiced rum by Lyres. It tastes identical to alcoholic rum without the alcohol. But don’t worry, Coquito can also be made without spiced rum all together.
Not at all, Coquito can be drank as soon as it is blended together and with or without ice. Keep in mind the longer it sits and chills, the better flavor it will have. I recommend chilling Coquito overnight before serving.
If stored in an airtight container and in the refrigerator, Coquito will last up to one month. Just smell it prior to drinking because it can spoil and sour like milk does.
More Alcohol Free Drink Recipes You Might Enjoy:
- Mimosa Mocktail
- Non Alcoholic Aperol Spritz Mocktail
- Non Alcoholic Mulled Wine
- Cranberry Margarita Mocktail
- Peppermint White Russian Mocktail
- Smoked Whiskey Sour Mocktail
- Apple Cider Sangria Mocktail
- Espresso Martini Mocktail
- Apple Bee’s Knees Mocktail
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Non Alcoholic Coquito
- Blender or Food Processor
- 12 ounces evaporated milk
- 8 ounces cream of coconut
- 6 ounces coconut milk; canned
- 3 ounces non alcoholic rum; Lyres Spiced Cane Spirit
- 2 ounces sweetened condensed milk
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon; plus more for garnish
- 3 cinnamon sticks; optional garnish
- To a blender or food process, add the evaporated milk, cream of coconut, canned coconut milk, non alcoholic rum, sweetened condensed milk, vanilla extract, and ground cinnamon.
- Blend on high speed until well combined, about 1 to 2 minute.
- Pour into an airtight glass container and refrigerate overnight or until chilled.
- Shake the bottle well before pouring into glasses.
- Garnish with a dusting of cinnamon and a cinnamon stick.
- Refrigerated, in an airtight container, for up to 1 month.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
If you make my Non Alcoholic Coquito, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!