Tropical Coconut Dream

This dairy-free Puerto Rican Coquito Vegan Recipe is a delightful twist on the traditional coconut cocktail. Filled with creamy coconut milk, aromatic cinnamon, and a hint of nutmeg, this vegan version brings a tropical flair to any gathering. The addition of white rum, coconut rum, and brandy provides a touch of warmth to this refreshing libation.

Tropical Coconut Dream

A dairy-free twist on the traditional Puerto Rican coconut cocktail, filled with coconut cream, milk, cinnamon, and nutmeg, with a hint of white and coconut rum for a tropical delight.

4.83 from 26 votes
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Prep Time 15 mins
Total Time 15 mins

Ingredients

  • 1/4 cup coconut milk
  • 2 tbsp coconut cream
  • 1/4 cup coconut condensed milk
  • 1/4 cup plant milk (e.g., almond milk)
  • 1/4 tsp vanilla extract
  • a pinch of cinnamon
  • a pinch of nutmeg
  • 1 oz white rum
  • 1/2 oz coconut rum
  • 1/4 oz brandy or bourbon

Instructions

  1. In a high-speed blender, combine the coconut milk, coconut cream, coconut condensed milk, plant milk, vanilla extract, cinnamon, and nutmeg, and blend until smooth and well combined.
  2. Taste the mixture and adjust the flavors if desired, adding more spices or sweetener as needed.
  3. Add the white rum, coconut rum, and brandy to the mixture and blend briefly to combine.
  4. Pour the coquito into a sealed bottle or jug and add a cinnamon stick if desired.
  5. Chill the coquito overnight or for 4 to 6 hours.
  6. Before serving, shake or stir the coquito to incorporate the ingredients thoroughly.
  7. Serve in glasses and garnish with a cinnamon stick and coconut flakes.