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Puerto Rican Coquito Cocktail

Puerto Rican Coquito Cocktail

Escape the winter blues and sip on Dorado Beach, Ritz-Carlton Reserve Executive Chef Jose “Chelo” Ballester’s delicious Coquito, which includes white rum, coconut cream, and condensed milk and is garnished with a cinnamon for the perfect amount of spice.

Puerto Rico’s most famous festive beverage, Coquito—”little coconut”—is a holiday staple. “It holds a special place in Puerto Rican culture, embodying the warmth and festive spirit of the holiday season on the island. Recipes can vary from household to household, with different families incorporating their twists on recipes that were cherished and modified over generations,” says Ballester.  

Although some consider this beverage a “Puerto Rican eggnog,” this is inaccurate since genuine Puerto Rican Coquito does not include eggs. Yes, the drink strongly resembles eggnog, but it uses coconut milk and cream of coconut instead of eggs and heavy cream. As for the drink’s boozy backbone, it’s white rum, and preferably one made in Puerto Rico. The final product is a velvety, flavorful, and comforting holiday beverage.



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Executive Chef Jose “Chelo” Ballester’s Coquito recipe is a classic yet effective one. It includes white rum, coconut cream, and condensed milk and is garnished with a dash of cinnamon.

  • Author: Executive Chef Jose "Chelo" Ballester, Dorado Beach, Ritz-Carlton Reserve
  • Yield: 8 1x


  • 1 can (13.5 oz) of coconut cream
  • 1 can (14 oz) of sweetened condensed milk
  • 1 can (12 oz) of evaporated milk
  • 1 cup of white rum
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1/4 teaspoon of salt


  1. Combine the coconut cream, sweetened condensed milk, evaporated milk, white rum, vanilla extract, ground cinnamon, ground nutmeg, and salt in a blender. Blend until well combined.
  2. Transfer the mixture to a pitcher or bottle and refrigerate for at least 1 hour.
  3. Shake the mixture well before serving.
  4. If desired, serve in small glasses and garnish with a sprinkle of ground cinnamon.


Note: This recipe yields approximately 8 servings. Add 1/4 cup of coconut cream to the mixture if you prefer a thicker Coquito. Additionally, you can adjust the amount of rum to your taste preference.For an alcohol-free version, exclude the rum. 

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