Coquito is quite possibly my favorite holiday drink. In Spanish, it translates to "little coconut," and is most commonly referred to in the US as Puerto Rican Eggnog. Which is funny because in all of the family recipes I've collected from Puerto Rican friends over the years, I've never actually seen eggs as an ingredient. It's an understandable moniker, though, because Coquito is a thick, rich, and creamy drink spiced with white rum, cinnamon, and nutmeg, and so the flavor profile is very remiscent of Eggnog.
Traditionally, Coquito is made with evaporated milk, sweetened condensed milk, and either canned coconut milk or coconut cream. And when I say coconut cream, I mean that Coco Lopez stuff you find in the drink mixer section of your grocery store that's a lot of sugar mixed with cream from the coconut.
Not keto. Not even remotely.
A clever cook, however, can pretty easily ape the smooth and creamy texture of Coquito while avoiding the sugar-laden ingredients.
I, my friends, am just such a clever cook.
Luckily, between the friendly ingredients we have available, it's not too hard to re-create this Puerto Rican delicacy. I managed a similar texture and flavor profile by combining heavy cream, unsweetened and canned coconut milk, and unsweetened canned coconut cream with the traditional spices and some granulated Swerve.
And then I took it up a notch by adding some Ballistic Keto Salted Caramel MCT oil powder.
Since we don't add eggs, this requires exactly zero cooking. It does require a high-powered blending device. I used a hand-held immersion blender, but you could easily dump all the ingredients in a blender and go to town.Print
A ketofied update on this festive Puerto Rican classic. Total carbs include 6.3 g sugar alcohol per serving (erythritol). Total minus sugar alcohols and fiber = 4 NET carbs. Go Ballistic by adding some Ballistic Keto Salted Caramel MCT oil powder. (Adds 1/2 a NET carb per 4 fl oz serving).
- 12 fl oz heavy cream
- 1 (13.5 fl oz) can unsweetened coconut milk
- 1 (13.66 fl oz) can unsweetened coconut cream
- 8 fl oz white rum
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup Swerve or granulated erythritol
- 5-10 drops vanilla flavored liquid stevia, if desired
- Make it Ballistic by adding:
- 3 scoops Ballistic Keto Salted Caramel MCT oil powder
- Add all ingredients to a blender and blend until smooth. About 30 seconds to a minute.
- Taste it, and if its not sweet enough add a few drops liquid stevia, as desired, and pulse a few times to incorporate.
- Pour into a half gallon container and store in the fridge. This will keep for some time, as the alcohol acts as a preservative. When ready to serve, give the jug a little shake to break up any coconut fat that may have risen to the top (this is normal).
On Coconut Milk and Cream:
Most canned coconut liquid products contain a stabilizer/emulsifier called guar gum, which is a keto-friendly fiber powder. This basically helps the whole thing stay together longer, meaning it doesn’t separate as easily. This is the type I regularly use and is what I recommend for this recipe.
If you prefer a higher-end canned coconut milk or cream (like the ones from Trader Joe’s for example), it may not contain this ingredient. If that is the case, it would be a good idea to add 1/8 tsp guar gum to the blender when you mix. This will help the mixture stay together. Otherwise, it may separate a little, and you may need to shake it a lot more to reincorporate the ingredients before pouring.
A big, “Thank you!” to Jessica Karelas-Perez for trying the Coquito out with guar-less coconut products.
- Serving Size: 4 fl oz
- Calories: 296.6
- Fat: 30.9 g
- Carbohydrates: 10.7 g
- Fiber: 0.4 g
- Protein: 2.3 g