Coquito is a creamy and yummy traditional coconut-based drink. Our vegan coquito recipe has no egg and no dairy, it’s gluten-free, non-alcoholic, and it’s just as delicious as the traditional coquito.
How to make a vegan coquito?
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Puerto Rican Eggnog is one of the most delicious and creamy cocktails out there. While it’s originally a traditional Christmas drink it’s also a perfect vegan summer drink if you serve it with plenty of ice. Our version of coquito follows the traditional version as much as possible while we also made a few changes to make it healthier and enjoyable for the whole family. It’s a super easy vegan cocktail and is a big hit on summer parties just as much as during Christmas time. The best thing about our Coquito recipe that it’s completely guilt and alcohol-free so you can serve it for adults and kids as well.
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This yummy Virgin vegan Coquito recipe is very simple and since we used gluten-free ingredients it’s really healthy. Coquitos are just as tasty without egg and rum as the ones that have them but it’s much better for your digestive system and your whole body and mind. We believe that more and more people will switch not only to vegan but to a no-alcohol diet in the near future since it’s much better for us as humans.
It’s a super easy recipe that requires basically no prep time and the cooking time is about 5 minutes. The best thing is? You’ll only need a blender.
What is a coquito?
Coquito is a traditional Puerto Rican coconut-based drink made with rum. Originally consumed during Christmas time and is also known as the Puerto Rican Eggnog.
Is traditional Coquito vegan?
No, traditional Coquito is not vegan. However, the vegan, virgin version will quickly prove to you that you don’t need alcohol to enjoy this delicious Puerto Rican beverage.
What is the best substitute for rum in Coquito?
Our favorite is Beckett’s ’27 non-alcoholic coconut rum which we use for our mocktails or baking if we need a good rum substitute.
INGREDIENTS FOR COQUITO
2 tablespoons of Rum Substitute
2 tablespoons of coconut nectar syrup
2 cups (14 oz or 4 dl) of full-fat coconut milk
1 cup of coconut condensed milk
3 tablespoons of coconut cream (no sugar) or evaporated coconut milk
1 tablespoon of vanilla extract
1 tablespoon of cinnamon
1 teaspoon of nutmeg
* Add 1 cup (7oz or 2 dl) unsweetened coconut water if you want to make it a bit less creamy and refreshing for summer.
How to make a vegan Coquito?
You pretty much make vegan coquitos as traditional coquitos.
1. Put every ingredient into your blender and blend it together until it gets a creamy texture, usually takes around 2 minutes.
2. Put it in a jar and cool it down in the fridge for at least 4 to 5 hours.
3. Heat it up before serving if you want a warm and Christmassy drink.
* Use coconut cream instead of coconut condensed milk and add an extra tablespoon of coconut nectar if you want to make your vegan coquito completely refined sugar-free.
How to serve your vegan coquito?
One of the most important things is to shake the coquito bottle well before serving. You can serve it with extra cinnamon sticks or with some coconut sprinkle. As mentioned above you can serve it hot but also cold. If you’re like us and prefer your coquito could just fill up a glass with ice and pour your coquito in it. It’s also really fun to keep the coconut shell, cool it down in the freezer, and serve the coquito from that. It’s a guaranteed winner with kids and adults.
How to store vegan coquito?
You should always store your coquito in the fridge vegan or not. If you make our vegan coquito recipe or any other coquito recipe without egg it will last for about 4 months in the fridge in airtight containers.
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