Vegan Coquito

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For me, the holidays aren’t complete without a festive glass of my creamy, spiced Vegan Coquito. This traditional Puerto Rican Christmas drink is the perfect way to bring those cozy island vibes to the table. The best part? It only takes 2 minutes of prep time and is naturally gluten-free too!

Years ago, at one of my daughter’s school events, I met the most adorable Puerto Rican family who quickly became close friends of ours. Last year, they hosted a beautiful holiday dinner party, and I was lucky enough to experience their festive traditions firsthand. Among the incredible dishes and drinks was their family’s traditional Coquito, rich, creamy, and bursting with holiday spices.

Inspired by that unforgettable evening, I created this Vegan Coquito recipe to bring those same festive flavors to everyone, regardless of dietary needs. And let me tell you, I’ve cracked the code. I love sipping on this creamy, spiced drink while snacking on my vegetarian cheese board – oh, it’s so good!

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🥘 Ingredients

Coquito might mean “little coconut,” but this drink is loaded with bold, creamy coconut flavor! With just 8 simple ingredients, I can make the most delicious non-dairy Coquito that everyone will love!

Condensed Coconut Milk: Instead of regular condensed milk, I use the coconut version to keep it sweet and dairy-free, no extra sugar needed!

Coconut Cream: I always go for canned coconut cream because it’s so rich and creamy, and it’s usually unsweetened.

Oat Milk: I love using oat milk, it’s thick, creamy, and just perfect for this recipe.

Canned Coconut Milk: Full-fat canned coconut milk is my secret to the creamiest Coquito. I stay away from the carton version since it’s too watery and has extra additives.

Vanilla Extract, Cinnamon & Nutmeg: I can’t resist the warm, cozy holiday flavor these spices and pure vanilla extract bring to the drink.

White Rum: I add ¾ cup of white rum for the perfect punch, but I like to adjust it depending on how strong I’m feeling.

Substitutions

Condensed Coconut Milk: I sometimes skip it or swap it for evaporated coconut milk if I want a less sweet version.

Coconut Cream: When I’m in the mood for extra sweetness, I love using Coco Lopez cream of coconut.

Oat Milk: I’ve also tried soy, cashew milk, or almond milk and they work just as well in this recipe!

🔪 How to Make

I love how easy my vegan coquito recipe is to make, you can whip it up in just minutes, and after a few hours of chilling, it’s ready to impress!

Blend Ingredients: I start by tossing all the ingredients, except the rum, into my food processor or blender and blending it for about a minute until it’s perfectly smooth.

Let Chill, Add Rum Before Serving: I pour the blended mixture into an airtight container or jar and let it chill in the fridge for 3-4 hours so the flavors can really infuse. When it’s time to serve, I stir in ¾ cup of rum for that perfect finishing touch!

Serve: I love serving this coconut milk Coquito cold in a glass, topped with a cinnamon stick and a light sprinkle of cinnamon, it’s the perfect festive finishing touch!

📖 Variations

I love how versatile my Vegan Coquito recipe is, it’s easy to customize and perfect for any occasion! For a fun variation, try these:

No Alcohol: When I want a non-alcoholic treat, I leave out the rum for a creamy, sweet mocktail that even kids can enjoy. It’s like a Coquito milkshake, so delicious.

Low Fat Version: For a lighter option, I use low-fat coconut milk and light coconut cream. It’s still creamy but with less fat.

Low Calorie Version: To cut calories, I skip the coconut condensed milk and use a natural sweetener like stevia. A sugar-free Coquito is still just as tasty but healthier.

Flavor Ideas: I love switching things up by adding flavors like chai, chocolate, or even fruity twists like orange or cranberry. It’s fun to get creative.

Extra Treat: For a next-level dessert, I blend this into a coconut milkshake with homemade coconut ice cream. It’s indulgent and so good!

🍽 Serving Suggestions

How do you make a festive drink truly shine? Well, the answer is pairing it with amazing food! Here are some of my favorite combinations:

Dips: I’m obsessed with these two dips for pairing with my Vegan Coquito! The butter bean hummus is so creamy and packed with protein, while the Edamame guacamole is a fresh, vibrant twist on classic guac, both are absolutely perfect for dipping veggies, crackers, or plantain chips.

With Other Sweet Treats: Whenever I make my Vegan Coquito, I love pairing it with a few festive treats to round out the holiday vibe. My favorites? A slice of moist gingerbread bundt cake or my rich vegan Christmas pudding, they’re the perfect match for the creamy, spiced flavors of the Coquito.

🧊 Storage Directions

Refrigeration: If I’m prepping this Vegan Coquito ahead of time, I like to make it and store it in the fridge for up to 3 days. I always use an airtight container or glass bottle to keep it fresh. It’s normal for the ingredients to separate a bit, just give it a good stir or shake before serving. You can add the rum when you make it or wait until right before serving, it’s up to you!

Freezing: As for freezing, this recipe doesn’t hold up well in the freezer. The creamy texture can change, so I always recommend making it fresh and storing it in the fridge instead!

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