Eggnog is one my favorite things to drink, and I find it a crime that we only enjoy it once a year.  Don’t you eggnog lovers feel the same?  A couple weeks back I decided to grab a container of pre made from the market.  What a disappointment that was;  once you go homemade you never go back.  I am more than pleased with the recipe I usually make, but thought it would be fun to make a coconut version.

Coconut Eggnog Coquito

After a bit of research or wasting time scouring Pinterest, I found a few versions of coconut eggnog, otherwise known as Coquito.  Most of the recipes called for the ingredients to be added all together in a blender, and then chilled.  I prefer a thick, creamy custard base, so I decided to cook the eggs with the evaporated milk until slightly thickened, and then I added rest of the milk ingredients, before cooking for a while longer.  Tip, do not stop whisking, or you will scramble your eggs.  I used a dark spicy rum, produced by Captain Morgan, as we prefer the rich flavor over a white rum when mixed with a milk based cocktail.  It also pairs well with coconut milk.

Let’s say, this was a HUGE hit, and the bottle did not last long over at Chez Us.

Happy Holidays!


Coconut Eggnog Coquito


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Coconut Eggnog Coquito

Yields 4

15 minPrep Time

5 minCook Time

20 minTotal Time

Save RecipeSave Recipe


  • 12 ounces evaporated milk
  • 13.5 ounces unsweetened coconut milk
  • 14 ounces sweetened condensed milk
  • 2 egg yolks
  • 1 cup dark rum
  • 1 cinnamon stick

How To

  1. Whisk together the evaporated milk with the egg yolks in a medium sized saucepan.
  2. Place over low heat on the stove, and continue whisking until slightly thickened, about 3 - 5 minutes. Do not stop whisking or you will have scrambled eggs.
  3. Whisk in the coconut milk and the condensed milk until combined. Continue to simmer over low heat for 3 minutes.
  4. Stir in the rum.
  5. Pour into a clean glass container that had a lid. Add the cinnamon stick.
  6. Place in the refrigerator overnight.
  7. Serve.
  8. Drink.


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