Creamy Vegan Coquito, Comin’ Right Up


Better than the traditional recipe? Hmm…

After reading several recipes and thinking how I can change my dairy coquito recipe to a dairy-friendly recipe, I decided to do a little experiment and come up with something special on my own. For the most part, this recipe is very easy. Side note: I made my coquito without rum, but you’re more than welcome the heavy-hand the Bacardi in your own version! 😉

If you’re unsure of what coquito is, it’s a popular holiday drink, similar to eggnog, from Puerto Rico. There are many different ways to make this festive drink, so you have a lot of room to play with. The traditional way my family makes coquito includes ingredients like coconut milk, evaporated milk, condensed milk, rum, coconut flakes, vanilla extract, cinnamon, and nutmeg.

As you can imagine, I had to figure out how to make this coquito without all of the dairy products. But hey, anything is possible in the art of cooking + food.

In my opinion, condensed milk is one of the most important ingredient in coquito. Why? Buy a can of condensed milk and discover how hard it will be to hold yourself back from scooping the entire thing int your mouth in one sitting. It’s. So. Good. This means that I need to figure how to make homemade, VEGAN condensed milk. Condensed milk is basically evaporated milk with added sugar.

You could probably find vegan condensed milk somewhere in the vegan universe, but I don’t have any in any of my local grocery stores. So this means I have to make it by scratch! It’s very easy to make, however, it does take some time to make (~45 minutes).


Vegan Condensed Milk

What You’ll Need:

  • 2 cups of any vegan milk (I picked up a bottle of vanilla, plant-based milk by Ripple)
  • 1 cup coconut palm sugar/white sugar


How To Make It:

  1. Over high heat, add the milk and sugar in a medium-sized sauce pan.
  2. Bring the liquid to a boil. Bring the heat down to medium.
  3. Continue to stir until the liquid has been reduced to about 1 cup’s worth, or until it has a caramel thickness.
  4. Let it cool before using.




What You’ll Need:

  • 1 can coconut milk
  • 1 cup vegan condensed milk
  • ¼ cup coconut flakes
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • A pinch of nutmeg

White rum (optional, but recommended for a good holiday buzz

How To Make It:

  1. Mix all ingredients together in a blender.
  2. Pour the coquito into a glass bottle.
  3. Allow the coquito to chill. Serve cold.



Okay guys. This was my first time making vegan coquito. With a little bit of love and playing around in the kitchen, I think I’ve got this down.

TEXTURE: It’s thick – just like how coquito should be. I would say it’s about the same texture as your regular ol’ kind of coquito.

TASTE: You might not believe me when I say this, but…THIS IS DAMN AMAZING. I personally think it’s much tastier than the dairy version of it. I think the addition of coconut sugar really helped make this taste very tropical. And as a huge fan of coconut-anything, this definitely made my tongue happy.

OVERALL: For the first time making vegan coquito, this exceeded my expectations.

If you try this recipe out, let me know what you think!

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