How to make coquito

Coquito Recipe | New York | Dan Pashman
Tania Lopez CEO Coqui the Chef
Dan Pashman The Sporkful

This Puerto Rican Eggnog Puts The Feliz In Your Navidad 

Tania Lopez, founder of Coqui The Chef , and George Torres, founder of the Sofrito Media Group and Radio Capicu , share their coquito-making secrets with Dan Pashman from The Sporkful

This Puerto Rican Eggnog Puts the Feliz In Your Navidad - Sporkful interviews Chef Tania Lopez
00:00 / 00:00
Coquito recipe | Coqui the Chef | WNYC

Coquito Lite Recipe


Serves 15 oz bottle



  • ½ cup of fresh coconut milk (not from a can)

  • 1 - 13 oz can of coconut cream (I prefer Coco Lopez)

  • 1 - 12 oz can of 2% low fat evaporated milk (preferably low sugar)

  • 1 tsp ground cinnamon

  • 1 tsp vanilla flavor

  • 1 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • 1/2 tsp ground allspice

  • 1/4 tsp ground cloves

  • Bacardi Rum (optional) pour to taste

  • Blender

  • Pitcher/Glass bottle



  • Blend cream of coconut cream for a few seconds.

  • Stop the blender, add coconut and evaporated milk one at a time, blend again.

  • Add spices blend again. Taste. Add rum pour to taste. Taste again.

  • Chill for about one hour before serving and keep the coquito cold.


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