If serving on Christmas Eve or Christmas Day dinner, it is best to make the coquito in the morning and leave it in the fridge until needed. Stir gently before pouring into glasses.
Course Drinks
Cuisine Puerto Rican
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Cooling and chilling time 8 hourshours30 minutesminutes
In a small sauce pan, stir together the coconut milk, coconut cream, sweetened condensed milk, cinnamon, nutmeg and cloves. Heat gently, stirring, just until bubbly.
Turn off the heat. Cool the milk and spice mixture to room temperature.
Whisk in the rum gently.
Transfer to a jar with a screw-type cap and chill in the fridge for several hours.
Pour the cooled mixture into a glass. Serve the coquito chilled.