If you know me, you know the holidays don’t officially start until there’s a chilled bottle of Coquito waiting in the fridge. But this time, I’m doing it my way — a vegan Coquito recipe that’s just as rich, creamy, and indulgent as the classic, made with Bacardí Reserva Ocho, one of my all-time favorite rums.
This isn’t just a drink—it’s a celebration of Caribbean flavor, nostalgia, and a dash of Latin soul. Think of it as Puerto Rico’s answer to eggnog, but with way more personality… and rum.
And not just any rum—Bacardí Reserva Ocho. This smooth, eight-year-aged rum brings warmth, depth, and that signature caramel-vanilla note that turns this creamy coconut cocktail into pure magic.
What Is Coquito?
“Coquito” literally means “little coconut,” but there’s nothing little about the flavor. It’s a traditional Puerto Rican holiday drink that blends coconut milk, cream of coconut, and warm spices—all tied together with a generous pour of rum. It’s creamy, rich, and comforting, like the Caribbean version of Christmas in a glass.
My twist? We’re skipping the dairy and keeping it 100% plant-based. The combination of coconut sweetened condensed milk, cream of coconut, and coconut milk creates that same velvety texture and flavor you love, while keeping it vegan-friendly.
The Yum Yum Foodie’s Vegan Coquito with Bacardí Reserva Ocho
Ingredients
1 ½ cups Bacardí Reserva Ocho Rum
2 cinnamon sticks
1 (14 oz) can coconut sweetened condensed milk
1 (15 oz) can cream of coconut (Coco López or Goya brand)
1 (13.5 oz) can coconut milk
4 oz evaporated coconut milk or plant-based evaporated milk substitute
½ teaspoon freshly ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
Directions
In a blender, combine the coconut sweetened condensed milk, cream of coconut, coconut milk, evaporated milk substitute, nutmeg, cinnamon, and vanilla extract. Blend until smooth and creamy.
Pour the mixture into a bottle or pitcher, then add the Bacardí Reserva Ocho Rum and stir (or shake) until everything is beautifully mixed.
Chill for at least 4 hours—or overnight if you can wait! This helps the flavors meld and the texture thicken naturally.
Serve cold in small glasses, and sprinkle a little cinnamon or nutmeg on top for that cozy holiday touch.
Pro Tips from The Yum Yum Foodie
Use quality rum. Bacardí Reserva Ocho brings depth and elegance to every sip. Its caramel, vanilla, and oak notes balance the sweetness perfectly.
Make it ahead. This vegan Coquito gets better with time. The longer it chills, the creamier it becomes.
Shake before pouring. The coconut cream can separate a bit—just give it a quick shake before serving.
Gift it! Pour into small bottles, tie with a ribbon, and gift a taste of the tropics to your friends.
Why Bacardí Reserva Ocho Is the Perfect Rum for Coquito
This isn’t your everyday rum—it’s a rum with history, aged for eight years to develop a rich, smooth profile that complements creamy coconut beautifully. The notes of toffee, vanilla, and toasted oak elevate this vegan Coquito from a simple holiday drink to something truly unforgettable.
Final Sip
Whether you’re vegan or just looking for a lighter, dairy-free version of the classic, this Vegan Coquito with Bacardí Reserva Ocho delivers all the festive flavor and none of the compromise. It’s proof that you don’t need dairy to make something creamy, indulgent, and absolutely delicious.
So, grab your blender, chill your bottle, and toast to the season—because when you’re sipping this, every day feels like a Caribbean holiday.
