A keto coquito recipe for lovers of this coconut rum cocktail. Coquito originates from Puerto Rico and is a perfect drink for the holidays.
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 make this a delicious 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”! https://thenoshery.com/coquito-puerto-rican-coconut-nog/
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!
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 use delicious St Lucia white rum, but I’m rather spoilt for rum here!
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.
OTHER LOW CARB COCKTAILS TO SIP
- 1 cup coconut cream tinned
- 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.
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