Coconut Bliss Delight

This Coquito recipe with no eggs is a delightful, creamy, and spiced coconut cocktail that's perfect for serving cold. The blend of evaporated milk, sweetened condensed milk, and cream of coconut creates a rich and frothy base, while the addition of rum infuses a delightful kick. Finished with a hint of pumpkin spice and served with a cinnamon stick, this cocktail is a tropical treat with a touch of holiday warmth.

Coconut Bliss Delight

A creamy and spiced coconut cocktail with rum, perfect for a tropical treat with a touch of holiday warmth.

4.51 from 96 votes
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Prep Time 5 mins
Total Time 5 mins

Ingredients

  • 1/3 cup evaporated milk
  • 1/4 cup sweetened condensed milk
  • 1/4 cup cream of coconut
  • 1/4 teaspoon pumpkin pie spice blend (or ground cinnamon)
  • 2 tablespoons white rum
  • 1 cinnamon stick

Instructions

  1. In a blender, combine evaporated milk, sweetened condensed milk, cream of coconut, and pumpkin spice. Blend until smooth and frothy.
  2. Pour rum into the blender and blend again until mixed through completely.
  3. Pour the mixture from the blender into an airtight container and store it in the fridge. Serve cold, garnished with a cinnamon stick.