Tropical Dream Coquito

This vegan coquito is a delightful and creamy coconut milk-based beverage, traditionally enjoyed during the holidays in Puerto Rico. This dairy-free and gluten-free version is made with luscious coconut milk, sweetened with maple syrup, and infused with aromatic spices and a generous splash of white rum. A perfect addition to your festive celebrations or a refreshing treat any time of the year!

Tropical Dream Coquito

A dairy-free and gluten-free take on the classic Puerto Rican coquito, this vegan version combines creamy coconut milk, maple syrup, aromatic spices, and white rum for a delightful and indulgent drink.

4.28 from 22 votes
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins

Ingredients

  • 1/2 (13 oz.) can full-fat coconut milk, at room temperature
  • 1/4 cup maple syrup (or sweetener of choice)
  • 2 tbsp white rum
  • 1 tbsp sweetened coconut cream
  • 1/2 tsp vanilla extract
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1 flax egg (1/2 tbsp flax seeds, 1 1/2 tbsp water mixed together)
  • a small handful of coconut flakes (optional)
  • 1 cinnamon stick (optional)

Instructions

  1. In a medium to large saucepan, bring 1 1/2 cans of coconut milk and maple syrup to a boil.
  2. Once boiling, reduce the heat and simmer for 25 to 30 minutes, stirring constantly.
  3. Add in the vanilla extract, cinnamon, nutmeg, flax egg, and 1 tbsp of the coconut cream. Continue stirring until the mixture thickens slightly.
  4. Remove from heat, transfer to a heat-safe container, and refrigerate until completely cool.
  5. Once the coconut condensed milk is cool, blend it with the remaining 1/2 can of coconut milk, flax seed egg, coconut cream, coconut flakes, and white rum until creamy.
  6. Optionally, add more cloves and a cinnamon stick to a bottle.
  7. Transfer the coquito to an airtight container and refrigerate. Shake well before serving cold over ice.