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coquito

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 mins
Refrigerate 3 hrs
Course Drinks
Cuisine caribbean, Latin
Servings 8 People

Equipment

  • Blender
  • Jug or storage container

Ingredients
  

  • 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)

Instructions
 

  • To the blender add: coconut cream, vegan condensed milk, oat milk, water,rum, vanilla extract, ground cinnamon, ground cloves, ground nutmeg, & caster sugar.
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  • Blend until fully combined.
  • Use the sifter/sieve and pour it into a jug or storage container.
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  • 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.
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Notes

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