Coquito de Café (Puerto Rican Coffee Coquito)
THE STORY BEHIND THE RECIPE
Coffee adds a roasted flavor to coquito’s sweet coconut base. It is a recognized variation of the Puerto Rican drink, with recipes using brewed coffee and either rum or coffee liqueur. This version uses unsweetened coffee and white rum so the coffee flavor comes through without another sweetened ingredient. RecetasPuertoRico.com
There is no custard to cook. Once the coffee has cooled, everything goes into the blender, then into the refrigerator.
It is a convenient drink to prepare before guests arrive. Shake, pour, and serve cold.
WHAT DOES IT TASTE LIKE?
Expect sweet coconut, roasted coffee, vanilla, and a little cinnamon, followed by the warmth of rum.
The coffee balances the sweetness without hiding the coconut. The finished drink is smooth, creamy, and light tan—not black like espresso or thick like a milkshake.
WHY YOU SHOULD TRY IT
If you enjoy coffee with dessert, this gives you both flavors in one small glass.
The preparation is simple, and the drink can chill overnight. You can also make a no-rum version or use decaffeinated coffee.
HELPFUL RECIPE TIPS
- Use strong, unsweetened coffee. Weak coffee gets lost in the coconut mixture.
- Measure the finished brewed coffee, not dry grounds.
- Cool the coffee before blending, and never blend hot liquid in a sealed blender.
- Stir separated coconut products before measuring or pouring.
- Leave room in the bottles so you can shake the drink.
- Serve cold without ice to avoid diluting it.
- Use small glasses: coquito is rich and contains alcohol.
RELATED RECIPES
For the original coconut flavor, try Classic Puerto Rican Coquito.
Serve a small glass alongside Puerto Rican Flan de Queso.
Coquito de Café
Creamy Puerto Rican coffee coquito made with strong brewed coffee, coconut milk, sweetened cream of coconut, dairy milk, and rum. No eggs required.
Equipment
- Coffee maker, moka pot, or espresso machine
- Heatproof measuring jug
- Bowl for a cold-water bath
- Blender with at least an 8-cup capacity, or blend in batches
- Measuring cups and spoons
- Kitchen scale
- Silicone spatula
- Funnel
- Clean, food-safe bottles or covered pitcher with at least 2 liters total capacity
- Small serving glasses
Ingredients
Coffee Coquito
- ¾ cup strong unsweetened brewed coffee or espresso (180 ml), measured after brewing
- 1 can unsweetened full-fat coconut milk 13.5 fluid ounces (approximately 400 ml)
- 1 can sweetened cream of coconut 15 ounces (425 g)
- 1 can evaporated milk 12 fluid ounces (approximately 355 ml)
- ½ of a 14-ounce can sweetened condensed milk 198 g; approximately ⅔ cup
- 1 cup white rum 240 ml, 40% alcohol by volume
- 1 teaspoon vanilla extract 5 ml
- ¼ teaspoon ground cinnamon
Instructions
Prepare and Cool the Coffee
- Brew strong, unsweetened coffee using your coffee maker’s instructions. Measure out ¾ cup (180 ml). Espresso or moka-pot coffee gives a more pronounced flavor than ordinary drip coffee.
- Pour the measured coffee into a heatproof jug. Set the jug in a bowl of cold water, keeping water outside the jug. Stir the coffee occasionally until it reaches room temperature, approximately 15 minutes. Do not add cooling water or ice directly to the coffee.
Blend the Coquito
- Stir the coconut milk and cream of coconut until uniform, including any separated coconut cream.
- Add the cooled coffee, coconut milk, cream of coconut, evaporated milk, condensed milk, vanilla, and cinnamon to the blender. Blend for 30–45 seconds, until smooth. Work in batches if necessary; do not exceed the maximum fill line.
- Add the rum and blend on low for approximately 10 seconds, just until incorporated.
Chill
- Transfer to clean bottles or a covered pitcher. Leave some empty space in each bottle for shaking.
- Refrigerate immediately at 40°F (4°C) or below for at least 4 hours, until thoroughly cold. Overnight chilling is also suitable.
Serve
- Shake the closed bottles or stir the pitcher thoroughly. Some separation and thickening during refrigeration are normal.
- Divide into 16 small servings of approximately 105 ml each. Serve cold without ice or garnish.
Notes
Choosing Coffee
Use coffee you enjoy drinking, brewed strong and without sugar. Espresso produces a bolder result; moka-pot coffee works well too. Do not add dry coffee grounds to the blender. If using instant espresso, dissolve it according to the product’s strong-coffee directions to make 180 ml of finished coffee.Coconut Products Are Not Interchangeable
- Coconut milk: unsweetened, full-fat canned coconut milk.
- Cream of coconut: a sweetened cocktail ingredient.
- Coconut cream: generally unsweetened and not a direct substitute for cream of coconut.
