Creamy, and easy to make, these Vegan Coquitos are a simple and delicious beverage best enjoyed anytime of year, but especially at Christmas.
- 13.5 ounce can good quality coconut cream or milk (see note 1)
- 1 cup non-dairy milk of choice (“original” flavor) (see note 2)
- 3/4 cup (more or less as desired) rum, optional (see note 3)
- 1/2 cup organic cane sugar or sweetener of choice (see note 4)
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground or grated nutmeg
- 1 1/2 cups ice*
- *Note: You’ll need a high-powered blender to be able to blend ice. I use a Vitamix but if you don’t have a high-powered blender you can skip the ice and just refrigerate the mixture for a few hours instead OR you can just serve it over ice. If refrigerating the mixture, make sure to shake it well before serving as it can separate in the refrigerator.
- Blend: To a blender, add the entire contents of the can of coconut cream or milk, non-dairy milk of choice, rum, sweetener of choice, cinnamon, nutmeg, and ice (if blending) and blend until smooth.
- Serve: Serve immediately, garnish with a cinnamon stick and a little grated or ground nutmeg on top. Enjoy!
- Store: Refrigerate leftover vegan coquitos for up to 2 days in an airtight container (mason jars work well for this.
- Looking for other drinks? Try my vegan pina colada.
- Note 1: You’ll want a can of full-fat coconut milk that has a solid sound to it when you shake it (instead of liquid) OR you can use canned coconut cream, which generally has more of the solid stuff. I’d definitely recommend springing for higher quality coconut here, as the cheaper stuff tends to be kind of gritty. Some of my preferred brands for this include Thai Kitchen Coconut Milk, Aroy-D Coconut Milk, 365 Organic Coconut Milk, and Nature’s Harvest Coconut Milk.
- Note 2: To reduce the fat content and get the consistency right, I also used some regular carton non-dairy milk. We’re adding our own sweetener so feel free to use unsweetened. Any variety should work (I’ve used soy or almond with success), but I’m not sure if oat would be good here or not. Certainly worth a try if that’s what you’ve got. I’d also go for “original” flavor here instead of vanilla which might mess with the flavor profile we’re building.
- Note 3: I used Malibu Coconut Rum here which is perfect and totally delicious, but any rum (white or spiced) will be great here. Feel free to omit it as well and the recipe will be just as tasty.
- Note 4: You can really use any sweetener you’d like. I thought the organic cane sugar was the most tasty of any I tried, but if you’re looking to reduce your refined sugar intake, maple syrup, date syrup, date sugar, or coconut sugar are all good options. You could even go with stevia if you prefer that.
- Cook Time: 5 minutes
- Category: Drink
- Method: Blender
- Cuisine: American, Porto Rican
Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Soy-Free, Can Be Refined Sugar-Free