Vegan Coquito Recipe

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www.theconsciousplantkitchen.com

A creamy vegan coquito cocktail with sweet coconut flavor perfect to celebrate during the holiday season.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-coquito-recipe/ or scan the QR code here ➡️

Prep Time10

Chill4

Total Time4 10

Servings: servings (7 oz/serving)

Calories: 448.6kcal

Author: Carine Claudepierre

Ingredients

1 can Coconut Condensed Milk (11.2oz)
1 can Cream of Coconut (13.5 oz) sweetened coconut cream, see note for unsweetened canned coconut cream option *
1 can Canned Coconut Milk (13.5 oz)
½ cup Almond Milk
1 teaspoon Vanilla Extract
½ teaspoon Nutmeg
1 teaspoon Cinnamon
1 cup Dark Rum or Spiced Rum or 1 1/2 cup for strong cocktail * see notes for other options

US Customary - Metric

Instructions

In a blender, add all the ingredients sweetened condensed coconut milk, cream of coconut, coconut milk, almond milk rum, vanilla extract, and spices and blend on high speed until smooth - about 1 - 2 minutes.
Chill the cocktail in the fridge in a sealed glass bottle or jug, for at least 4 hours or overnight.
Before serving, shake/stir. If too thick to your liking, thin with 2-4 tablespoons of extra almond milk, stir to combine, and serve.
Serve in a glass with a stick of cinnamon and a pinch of ground cinnamon.

Notes

Dark rum swap: you can use a combination of the 3 rums below to replace 1 1/2 cup of dark rum and create a much more flavorsome cocktail:

1 cup white rum
1/2 cup coconut rum
1/2 cup golden/dark rum

Cream of coconut is a sweetened coconut cream made for cocktails. If you can't find this in your store, replace it with unsweetened canned coconut cream and add 2-3 tablespoons of maple syrup into the blender to reach the correct sweetness.

Nutrition