Dairy-Free Coquito Recipe (Puerto Rican "Eggnog") (2024)

FAQs

How long does a non-dairy coquito last? ›

How long does non dairy coquito last? Vegan coquito can last up to 6 months when stored in the refrigerator. To do this, you'll need to keep it tightly sealed in an airtight container. You can also add a little bit of rum or vodka to help extend its shelf life.

Note: lactose-free and/or plant-based friends, you can most definitely substitute your favorite lactose-free milk or plant-based milk, like almond, oat, or cashew milk for the evaporated milk in this recipe. I'm a huge fan of oat milk since its consistency is very similar to evaporated milk.

Dairy alternatives to evaporated milk include whole milk, cream, and half-and-half, while nondairy options include soy milk, nut milk, and quinoa milk. When choosing an alternative to evaporated milk, a person may wish to consider the taste and consistency of the product.

Eggnog, as its name implies, is made using eggs along with other staple ingredients. Meanwhile, coquito (which means “l*ttle coconut” in Spanish) requires coconut instead. While traditional Puerto Rican coquito does not include eggs, it is still a common ingredient in some versions, especially in Mexico.

Coquito should be smooth, but it can become chunky if you use coconut milk instead of cream of coconut. The fat in coconut milk can separate and solidify towards the top of the container.

Does Coquito Need To Be Refrigerated? Coquito should be stored in an airtight container in the refrigerator; kept that way, it can keep for anywhere from 4 to 8 weeks. The ingredients may settle between servings, particularly if you used eggs, so be sure to stir before you pour.

For a creamy taste without the cream, try evaporated (canned) milk! Evaporated milk is made by removing water from fresh milk and then heating it. Heating the milk gives it the creamy, slightly cooked taste and darker colour. When mixed with an equal amount of water, it can be substituted for fresh milk in recipes.

1Nature's Charm. Founded by two vegan sisters, Nature's Charm is a go-to brand for most plant-based baking needs, including dairy-free condensed milk. The brand currently offers three varieties: Sweetened Condensed Coconut Milk, Sugar-Free Sweetened Condensed Coconut Milk, and Sweetened Condensed Oat Milk.

This is really good evaporated coconut milk. It has a lovely coconut flavor. We made French toast with it – YUM.

In recipes where the fat content doesn't compromise texture, you plant-based beverages, such as coconut milk beverage, almond, cashew, macadamia, oat, soy or hemp, to substitute for traditional coconut milk. These plant-based beverage options would be best for smoothies, coffees and specialty drinks.

Can I drink evaporated milk if I'm lactose intolerant? ›

Evaporated milk may be problematic for people with lactose intolerance or cow's milk allergy (CMA), as it contains more lactose and milk proteins per volume, compared with regular milk. Lactose is the main type of carb found in milk and dairy products ( 20 ).

Types of Non-Dairy Milk. There are countless types of non-dairy milk on the market right now: soy, almond, rice, oat, macadamia, cashew milk, or potato milk, are just a few. How to choose between them? Our first rule of thumb: Only cook with it if you'd drink it.

Traditional Coquito

In a blender, add evaporated milk, cream of coconut, sweetened condensed milk, rum, vanilla extract, and cinnamon. Blend on high until mixture is well combined for 1 to 2 minutes. Transfer mixture into glass bottles and chill in the refrigerator until cold.

Coquito is made with two different types of rum. Barcardi white rum provides a light and balanced flavor and, Captain Morgan provides a delicious nutty, caramel-like flavor. You can also make coquito WITHOUT rum for kids to enjoy and then serve the coconut co*cktail to the adults with the shots of the rum next to it.

Either way, romope is rich and velvety, fragrant, and certainly full of cheer. Coquito, the Puerto Rican version of eggnog, brings a refreshing and tropical twist to the season.

Coquito (without egg) will last in an airtight container refrigerated for 4-6 months. If some of the coconut fat solidifies let it sit on the counter for 10 minutes and give it a good shake before serving. It is traditionally made with Puerto Rican Rum like Don Q but you can use whatever white rum you prefer.

Unopened coconut milk will last up to 2 to 5 years if stored in a cool dry place. Once opened, you should put any unused coconut milk in the fridge right away, where it can last for 7 to 10 days. However, some brands of coconut milk may last longer, up to 14 days.

You can freeze this coquito recipe if you want it to last longer. As there's rum in this, the drink will not freeze solid. Be sure to use a freezer-safe container. Just add it back to the blender when ready to serve without thawing it first.

As your coquito chills in the fridge, it will thicken. If you have already let it chill in the fridge and it is still too thin that usually means the coconut milk you used was one without the thick coconut cream on top.