Tropical Eggnog: Vegan Coquito Recipe

by ashley

by Ashley Morgan

The holiday season is filled with childish delights – those that make us recall our memories of Santa Claus and sleigh bells. Yet the Christmas season also brings headaches, crowds and the stress of getting the right gifts under the tree. Sometimes no amount of jingle bells and snow angels can get you into the spirit. Plus, dancing with sugar plum fairies is much more fun with a little rum. Once the kids are tucked into bed, take out your blender and whip up this treat for you and your guests to really get the Christmas mood started.


Coquito, the official holiday beverage of Puerto Rico, is basically a mix between strong eggnog and coconut milk.  The traditional coquito is made with sweetened condensed milk, evaporated milk and cream of coconut, giving it a thick texture and a tropical note. I’ve attempted to make a vegan shortcut version, utilizing vegan soy nog and Coco López coconut cream. It’s tasty, not quite as thick as the original, however many omnivore friends have enjoyed it tremendously.


Let us know what you think and what your favorite “after bedtime” indulgences are for the holidays!


Puerto Rican Coquito

3 cups vegan soy nog (Earth Balance or Silk work great)

1 (14 oz) can cream of coconut (Coco López)

½ cup white rum (Bacardi is vegan!)

½ teaspoon ground allspice

½ teaspoon ground cinnamon

½ teaspoon nutmeg

1 teaspoon vanilla extract


Blend all ingredients on high for one minute. Serve chilled.


Makes approx. 6 servings.


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