Sabroso Saturday: Coquito (Puerto Rican Coconut Eggnog)

by Migdalia Rivera

It’s Sabroso Saturday (Translation: Tasty Saturday)! The day when we share recipes that have helped us stretch our budget, our imagination and our taste buds, without sacrificing our health!


During the Christmas holidays, many Puerto Rican families partake in Coquito, a spanish egg nog that includes rum. Below is a recipe I received from one of my readers, Micaela P. Torregrosa-Mahoney.

Thank you Micaela for sharing this wonderful authentic Puerto Rican drink recipe with the other readers!

Happy Holidays!

Coquito aka Puerto Rican Coconut Eggnog
By Micaela Torregrosa-Mahoney I spent years trying to develop the creamy, heady coquito I’d had many times in PR over the years at Christmastime. This is the version I’ve finally settled on, and which my family enjoys and shares with a deserving friend every year.

The story goes that coquito originated in the mountains of PR during Prohibition, and that it was originally made to cover up the strong breath-smell (we call it “tufo”) of our [rotgut] version of moonshine, ron caña. The point of this story, as far as I’m concerned, is that this is supposed to be a strong drink and that is how I make it, so feel free to use less rum than I do.

Also, this is not a low-calorie beverage so don’t even think about calories when drinking this stuff. Most people use a blender to mix the ingredients but I prefer to use my immersion blender. Finally, I use Thai coconut milk because I’ve found it to have less thickeners, preservatives, and off-flavors than other kinds.

This recipe makes enough for us to have about half a gallon to keep and about a liter to give away. We drink it up pretty quickly, so I have no idea how long it keeps.


  • 2x 12oz cans evaporated milk
  • 1x 14oz can sweetened condensed milk
  • 2x 13.5oz cans coconut milk
  • 4x egg yolk
  • 1x 750ml bottle white PuertoRican rum
  • 6 cinnamon sticks
  • ground cinnamon and/or nutmeg (to taste)


  1. Pour rum into a very large pitcher, then gently whisk in the eggyolk. Let stand for 10-15mins.
  2. Pour all other liquid ingredients in and blend thoroughly.
  3. Store [mixed ingredients] in glass bottles with the cinnamon sticks. Refrigerate and let stand at least 8 hours so the flavors can meld & mellow.
  4. Shake well before serving.


This is traditionally served in cordial glasses with a sprinkle of cinnamon, nutmeg, or both.

Salú y pesetas… !!!



Do you have a Sabroso Saturday recipe you would like to share? It’s easy!

If you are a blogger, you can share any sabroso/tasty recipe you have posted this week on your blog by adding a DIRECT link to it below.

If you do not blog but have a Latinalicious recipe that you would like to share, shoot me an e-mail at MsLatina (AT) with “Sabroso Saturday” in the Subject line. If I am able to make it at home and my family enjoys it, I will feature it!

Readers can view linked-up recipes by clicking on the recipe names below.

Enjoy & have a healthy Sabroso Saturday!

About the Author

Migdalia Rivera, also known as Ms. Latina in social media, is a single Latina mother of a teen, tween and 2 Australian Shepherds. When not blogging, or chasing after her energetic bunch, she connects influential bloggers with brands and PR agencies via her blogger network, Stiletto Media.

{ 4 comments… read them below or add one }

1 OfeliaNJ December 25, 2010 at 4:04 pm

This recipe looks simple – I like how Micaela specifies Thai coconut milk for its true flavor. I only hope to get an immersion blender soon, save the hassle of finding, then storing, blender.
OfeliaNJ recently posted..Perfect Potato Pockets by Pillsbury – Sabroso Saturday

2 Sabrina December 30, 2010 at 12:53 pm

Yummy – I think i will try this for New Years.

3 Noelle January 5, 2011 at 10:15 am

I like you recipe very much! I made an eggless version of nog traditionally made in Chile for New Year’s Eve called Cola de Mono.
Noelle recently posted..Mediterranean Lovers Pizza Hummus included!

4 Tamara B. January 11, 2011 at 1:58 pm

A couple of years ago a friend of mine made this recipe and it was so delicious just wish all of the fmaily loved Egg Nog too.

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