Easy traditional vegan Coquito
A delicious festive coquito recipe with all the flavors and memories of a traditional coquito without any dairy...That's right this recipe is 100% VEGAN! Indulge and bring on the holiday season!
Prep Time 10 minutes mins
Refrigerate 3 hours hrs
Course Drinks
Cuisine caribbean, Latin
Blender
Jug or storage container
- 400 G Coconut cream
- 420 G Vegan coconut condensed milk
- 400 G Coconut milk
- 3 CUPS Oat milk (most plant-based milk options work, with the exception of soy milk)
- ½ CUP Water
- 2 CUPS Bacardi white rum (16OZ)
- 1 TSP Ground Cinnamon
- 1 TSP Ground cloves
- ½ TSP Nutmeg
- 5 TBS Caster sugar (granulated sugar works well too)
- 1.5 TBS Vanilla extract
- Cinnamon sticks (Garnish)
To the blender add: coconut cream, vegan condensed milk, oat milk, water,rum, vanilla extract, ground cinnamon, ground cloves, ground nutmeg, & caster sugar.
Blend until fully combined.
Use the sifter/sieve and pour it into a jug or storage container.
Refrigerate for at least 3 hours before serving...And DONE!
Shake or mix well. Serve over ice garnished with a cinnamon stick and sprinkled cinnamon. Best served cold.
NOTES
- Consume within 4 days
- Depending on the size of your blender, you may want to blend in two parts then combine.
- Refrigerate overnight if possible. The longer the flavors have to combine, the better.
- ALWAYS SERVE COLD.
- SHAKE OR MIX WELL BEFORE SERVING.
- This particular coquito will be thick when refrigerated. Thicker than a traditional non-vegan coquito. Because this recipe is mostly made with coconut, it will solidify a bit. Make sure to stir well before serving, then let it sit for a minute.
- Bottle up and give away as gifts!! Everyone loves a gift handmade with love!
Keyword coco, coconut, coquito, hispanic, Puerto Rico