Ingredients:

  • 1 (13.5 ounce) can coconut cream (400ml)
  • 1 (12 ounce) can evaporated milk (350ml)
  • 1 (14 ounce) can sweetened condensed milk (410ml)
  • 1 (15 ounce) can cream of coconut, such as Coco Lopez (440ml)
  • 1 teaspoon ground cinnamon (5ml)
  • ½ teaspoon ground nutmeg (2.5ml)
  • ¼ teaspoon ground cloves (1.25ml)
  • 1 cup white rum (240ml)

Instructions:

  1. In a blender, combine coconut cream, evaporated milk, sweetened condensed milk, and cream of coconut.
  2. Add cinnamon, nutmeg, and cloves to the blender.
  3. Blend on high speed until smooth and well combined.
  4. Pour in the rum and blend briefly to incorporate. Taste and adjust rum to preference.
  5. Pour the Coquito into a pitcher or individual bottles. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the mixture to thicken.
  6. Shake or stir well before serving. Serve chilled, garnished with a sprinkle of cinnamon or a cinnamon stick.