A keto coquito recipe for lovers of this coconut rum cocktail. Coquito originates from Puerto Rico and is a perfect drink for Christmas.
Although there may be some versions of Coquito that use egg yolk making it a coconut nog, the traditional recipe of coquito does not. This creamy festive drink has coconut cream, coconut milk, keto condensed milk and rum in it. Subtle flavours of cinnamon, vanilla and nutmeg are added to make this a delicious coconut flavoured rum drink.
If you want to learn more about coquito, this is a great start. I love the description of “eggnog’s better tasting sassy cousin”! Check out this website for more. https://thenoshery.com/coquito-puerto-rican-coconut-nog/
Is coquito low carb?
Traditionally coquito can be high in carbohydrates due to the sugar content and is about 20g net carbs. This keto version of coquito is just 2g net carbs a serving. Once you swap the sugar with a low carb version the carbohydrates drop considerably.
To make a sugar free version of Puerto Rican eggnog you need to make the sugar-free condensed milk first.
The coconut cream can often be found in the liquor isle with the cocktails mixers. Give it a shake before opening to make sure the coconut cream contents are mixed thoroughly.
For the rum, white or dark rum can be used. We use a good quality dark rum from Barbados or Saint Lucia. A decent tasting rum can make all the difference to the taste of this drink.
How to make keto coquito
An easy recipe for the holiday with minimum fuss, making a coquito is as simple as placing the ingredients in a blender. Giving it a blitz, adjust for any spices and rum. Chill in the fridge for at least 2 hours and then serve.
I used my sugar free condensed milk to make this. The link for this recipe is here: Sugar Free Condensed Milk
Sip carefully as it can be quite strong and Feliz Navidad to you all!
Store coquito in a sealed container or jar in the refrigerator. It should last up to 5 to 7 days.
Once stored in the fridge, the drink may solidify due to the coconut. Take it out of the fridge for about 15 minutes and give it a good shake.
Before you start enjoying a glass or two, follow the guide to low carb alcohol so you stay on track.
The traditional Coquito is made with Pureto Rican rum but you can use any white rum you can find. I often use delicious St Lucia rum, but I’m rather spoilt for rum here!
OTHER LOW CARB COCKTAILS TO SIP
This post may contain affiliate links. Please read my disclosure policy for more information
- 1 cup coconut cream tinned, and sugar free
- 1 ½ cups rum, white adjust the amount for personal taste
- 2 cups coconut milk
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg 1
- 1 teaspoon vanilla
Condensed Milk Recipe
- 1 cup heavy cream
- 1.5 tablespoon butter
- ¼ cup allulose or other powdered sweetener
- 1 teaspoon vanilla extract
- Place the cream, butter, vanilla and powdered erythritol in saucepan.
- Bring to the boil then simmer and whisk for a couple of minutes.
- Simmer for 30 minutes with the occasional stir if it looks like it might be sticking to the bottom of the pan. Cook for longer if it is not thickening.
- Remove from the heat and allow to cool before use
- Place all the ingredients in a blender and blitz until smooth.
- Adjust to taste with the spices and rum. If you don’t like your drink too strong add half a cup of rum at a time.
- Pour into a bottle or jug with lid and chill in the fridge for at least 2 hours.
- Serve chilled or over ice with cinnamon sticks.