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Keto Coquito Recipe

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A creamy, low carb version of the classic Puerto Rican coconut drink, perfect for the holidays. This Keto Coquito Recipe uses coconut milk, warm spices, and rum to create a healthy, sugar free cocktail that tastes just like the traditional Coquito Puerto Rican style.

Ingredients

Scale

  • 2 cups full-fat coconut milk (canned)

  • 1 cup unsweetened coconut cream

  • 1 cup unsweetened almond milk (or other nut milk)

  • 1/2 cup erythritol or preferred keto sweetener

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1 tsp vanilla extract

  • 3 large egg yolks (optional, for richness)

  • 1 cup white or spiced rum

  • Cinnamon sticks (for garnish, optional)

Instructions

  • In a medium bowl, whisk together coconut milk, coconut cream, and almond milk until smooth.

  • Add the erythritol slowly and stir until fully dissolved. Adjust sweetness to taste.

  • Mix in cinnamon, nutmeg, and vanilla extract.

  • If using, whisk egg yolks in a separate bowl until slightly thickened. Gradually add a small amount of the milk mixture into the yolks while whisking (to temper). Then combine egg mixture back into the bowl.

  • Stir in rum thoroughly.

  • Transfer the mixture to a sealed container or bottle and refrigerate for at least 2 hours, ideally overnight.

  • Before serving, shake or stir well. Pour into small glasses and garnish with a cinnamon stick if desired.

Notes

  • For a vegan Coquito, skip the eggs. Use extra coconut cream or a plant-based thickener if needed.

  • Adjust the rum to your preferred strength or omit for a non-alcoholic version.

  • Store refrigerated for up to one week. Shake well before each serving.

  • For a chocolate twist, add 2 tbsp unsweetened cocoa powder during step 3.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-coquito-puerto-rico/