Spiced Rum Coquito

Spiced Rum Coquito

Total Time: 00h 35m
Hands-on Time: 00h 15m
Makes: 5 servings

This coconut-based spiced rum coquito recipe will take your senses to the tropics.

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  • For the Rims:
  • 1/4 cup shredded coconut
  • 1/3 cup sugar
  • 1 pinch Simply Organic® Ground Cloves
  • For the Coquito:
  • 1 can (15 ounces) coconut milk
  • 1 cup coconut cream
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 tablespoons organic cane sugar
  • 1/2 cup white rum
  • 1 teaspoon Simply Organic® Pure Madagascar Vanilla Extract or Vanilla Bean Paste
  • 1/2 teaspoon Simply Organic® Cloves, plus more for topping
  • 1/4 teaspoon Simply Organic® Cinnamon
  • 1/4 teaspoon Simply Organic® Nutmeg, plus more for topping
  • Whipped cream, for topping


To Rim the Glasses:
  1. In a wide shallow bowl, combine coconut, sugar and cloves. Stir until well blended.
  2. Dip rims of 5 glasses into a bowl of water, then into coconut-sugar mixture.
  3. Place glasses in freezer for 20 to 30 minutes.
To Make the Coquito:
  1. In a blender, combine coconut milk, coconut cream, whole milk, heavy cream, sugar, white rum, vanilla, cloves, cinnamon and nutmeg. Pulse for 2 minutes, until frothy and thick.
  2. Pour into chilled glasses and top with whipped cream, a pinch of cloves and a pinch of nutmeg.
  1. For a colder drink, chill the coquito mixture in the refrigerator for 30 minutes before serving.