Recipe By Brandy
Published Apr 4th
Prep 10m Cook 15m Additional - Ready In 25m
Servings 10 servings Calories 343.8

Very yummy creamy tropical coconut eggnog made with spices and white rum. It is always requested at my holiday gatherings. (And sometimes gets selfishly hidden in the fridge by the hostess.) Serve in glass cups and sprinkle with more cinnamon if desired. Feliz Navidad!

Recipe Ingredients

  • 2 egg yolks, beaten
  • 1 (12 fluid ounce) can evaporated milk
  • 1 (14 ounce) can cream of coconut
  • 1 (14 ounce) can sweetened condensed milk
  • ½ cup white rum
  • ½ cup water
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Cooking Directions

  1. 1 In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.
  2. 2 Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight.

Nutrition Facts

  • Calories 343.8
  • Carbohydrate 46.2 g
  • Cholesterol 24.3 mg
  • Fat 12.7 g
  • Fiber 0.2 g
  • Protein 6.1 g
  • Saturated Fat 10 g
  • Sodium 104.6 mg
  • Sugar 45.4 g


  1. Remember that Rum/alcohol in any drink is always to taste. My sister is a wimp so I reduced the alcohol to suit any taste. U can always add more!!! I make mine with more rum but not everyone like alcohol like some of us do and therefore the water. Those who think this is sweet - Read more ...
  2. when making a traditional Coquito, you dont use coconut cream thats a short cut and you can taste the difference at the end product. What you suppose to do is grind the coconut add the evaperate milk and squeeze the coconut milk out the coconut.
  3. YUMMY! I used 8 egg yolks, 7 cans evaporated milk, 4 cans cream of coconut, 4 cans sweetened condensed milk, no water, 2+ cups Captain Morgan's Parrot Bay Rum (it's Puerto Rican coconut rum...adds a little more coconut flavor to the cream de coco), 1 tsp cloves, 2 tsp cinnamon and 4 tsp vanilla. I - Read more ...
  4. This is the perfect coquito! I'm Latina and this is a huge hit with my husband's Italian and Irish family--never have leftovers. I get requests for it every holiday. We don't even bother with eggnog anymore. I don't make any changes to the recipe other than cooking it in a regular pot instead of a - Read more ...
  5. Really good recipe. I use this recipe when I have the time, but I have since found a pre-mixed Coquito called Mi Abuela that is extremely close to homemade. I bought it at Big 3 Wine & Liquor in the Bronx on E. Tremont Ave. If you don't have time to make your own, or - Read more ...
  6. I did a test run as is then I made it again tweaking it a bit--since I'm Puerto Rican I had this every Christmas just never had a recipe for it TILL NOW!! I used Barcardi Gold Rum 1/4 teaspoon ground clover and 1 c. rum--everything else the same. I rinse out wine bottles and - Read more ...
  7. QUE RICO!! The best coquito i've ever had! I didn't use a double boiler, just cooked the beaten yolks and evap. milk on medium heat until it thickened. 1/2 cup of rum is enough for my taste but i know some of my friends will likely want to add some more to it. Brandy, your - Read more ...
  8. I am born and raised in Puerto Rico and this recipe really reminds me of the sweet, creamy coquito that I drank as a child. Gave this to all my friends last year and they all loved it. Mind you they are all from all over the world. This year am even making labels for - Read more ...
  9. Made this for New Years with my Costa Rican in-laws. Everyone but my husband (picky picky man) loved it. I used coconut milk instead of cream of coconut (and eliminated the water). I thought it might not be sweet enough but it turned out just right for me. And I also used nutmeg instead of - Read more ...

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