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Coconut Eggnog Coquito

Coconut Eggnog Coquito

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Eggnog is one of 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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Yield: 6 servings

Coconut Eggnog Coquito

Coconut Eggnog Coquito

Creamy coconut milk is made into a rich custard based flavored with sweet condensed milk and rum to make this festive holiday eggnog.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 5 minutes


  • 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


    Whisk together the evaporated milk with the egg yolks in a medium-sized saucepan.

    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.

    Whisk in the coconut milk and the condensed milk until combined. Continue to simmer over low heat for 3 minutes.

    Stir in the rum.

    Pour into a clean glass container that had a lid. Add the cinnamon stick.

    Place in the refrigerator overnight.



Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.


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