Coconut Spice Rum Delight

This Coquito cocktail recipe is a delightful blend of Puerto Rican rum, coconut milk, and cream, infused with a toasted spice syrup for a warm and comforting twist on the classic. It's the perfect drink to enjoy during the holiday season or any festive gathering.

Coconut Spice Rum Delight

A delightful blend of Puerto Rican rum, coconut milk, and cream, infused with a toasted spice syrup for a warm and comforting twist on the classic.

4.33 from 21 votes
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Ingredients

  • 2 oz coconut milk
  • 2 oz evaporated milk
  • 2 oz sweetened condensed milk
  • 2 oz coconut cream
  • 1 oz toasted spice coconut syrup
  • 1/4 tsp Angostura bitters
  • Pinch of sea salt
  • 2 oz rum (Rincón, Don Q, or Cruzan Blackstrap)

Instructions

  1. In a blender, mix the coconut milk, evaporated milk, sweetened condensed milk, and coconut cream until frothy.
  2. Pour the toasted spice coconut syrup into a container large enough to hold the final volume.
  3. Pour the blended mixture into the container with the syrup and whisk until incorporated.
  4. Add the Angostura bitters, sea salt, and the spices reserved from the syrup, then stir to combine.
  5. Cover and refrigerate overnight.
  6. The next day, stir in the rum, and pour into a serving glass.
  7. Garnish with grated nutmeg and/or cinnamon. Enjoy!