Coconut Spice Island Delight

This Coquito cocktail recipe is a delightful blend of Puerto Rican rum, coconut milk, and cream, infused with a toasted spice syrup for a warming and indulgent experience. Perfect for enjoying during the holiday season or any time you want to add a touch of tropical flavor to your gatherings.

Coconut Spice Island Delight

A creamy and spiced coconut cocktail, perfect for bringing a taste of the islands to your celebrations.

4.01 from 48 votes
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Ingredients

  • 2 oz coconut milk
  • 2 oz evaporated milk
  • 2 oz sweetened condensed milk
  • 2 oz coconut cream
  • 1 oz toasted spice coconut syrup
  • Dash of Angostura bitters
  • Pinch of sea salt
  • 1.50 oz rum (Rincón, Don Q, or Cruzan Blackstrap)
  • Grated nutmeg and/or cinnamon for garnish

Instructions

  1. In a blender, combine coconut milk, evaporated milk, sweetened condensed milk, and coconut cream. Blend until frothy.
  2. Pour the toasted spice coconut syrup into a large container.
  3. Pour the blended mixture into the container with the syrup and whisk until incorporated.
  4. Add the Angostura bitters, salt, and the spices reserved from the syrup, then stir to combine.
  5. Cover and refrigerate overnight.
  6. The next day, stir in the rum.
  7. Decant into a serving glass and garnish with grated nutmeg and/or cinnamon.