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Keto Coquito is a sugar-free alternative to a creamy Puerto Rican holiday drink that is sometimes called Spanish Eggnog. It’s filled with coconut flavor and warm spices, but made without refined sugar.
This sugar-free coquito works as an egg-free alternative to eggnog, a low-carb Christmas drink, or a festive cocktail with or without rum. For more holiday drinks without added sugar, try my Keto Hot Chocolate or Keto White Hot Chocolate.
Why You’ll Love This Recipe
- Sugar-free: Get the creamy, sweet flavor of coquito without traditional sweetened condensed milk.
- Egg-free: A festive option when you want a creamy holiday drink without eggs.
- Rich and coconutty: Coconut milk gives it the signature coquito flavor.
- Rum is optional: Make it as a cocktail or leave the alcohol out.
What Is Coquito?
Coquito is a creamy Puerto Rican holiday drink made with coconut milk, warm spices, and usually rum. It’s especially popular around Christmas and New Year’s and is often compared to eggnog.
Unlike eggnog, coconut is the signature flavor, and many coquito recipes are made without eggs. Traditional versions usually include sweetened condensed milk, while this keto coquito uses a quick sugar-free substitute instead.
Ingredients Needed
Sugar-Free Condensed Milk Substitute
- Heavy whipping cream: Creates the rich, creamy base. Coconut cream also works for a dairy-free option.
- Butter: Adds richness.
- Keto brown sugar substitute: Adds sweetness and a brown-sugar-style flavor.
For the Coquito
- Unsweetened coconut milk: Use canned coconut milk for a richer, creamier drink. Refrigerated coconut milk beverages are much thinner.
- Ground cinnamon and cloves: Add warm holiday spice. Pumpkin pie spice also works in a pinch.
- Vanilla extract: Rounds out the coconut and spices.
- Rum: Optional. White rum has a lighter flavor, while dark rum adds more depth.
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How to Make Keto Coquito
Make the creamy base
Warm the sugar-free condensed milk substitute ingredients just until the butter melts and everything looks smooth. There’s no need to reduce the mixture until thick since it will be blended into the drink.
Blend until creamy
Blend the creamy base with the remaining ingredients until the coquito is completely smooth and the spices are evenly distributed.
Chill and serve
Refrigerate until cold and slightly thicker. The coconut and spices become more pronounced as the drink rests. Shake or stir well before pouring.
Tips for the Best Coquito
- Use canned coconut milk: It gives the drink a richer texture than refrigerated coconut milk beverages.
- Expect it to thicken: If it gets too thick after chilling, stir or blend in a little more coconut milk.
- Adjust the sweetness: Sugar substitutes vary, so taste the finished drink before adding more.
Make Ahead & Storage
- Make ahead: Prepare the coquito a day before serving and refrigerate until cold.
- Storage: Keep it in a sealed bottle, mason jar, or airtight container for up to 5 days.
- Before serving: Shake or stir well since some separation is normal.
Frequently Asked Questions
Some recipes do and some don’t. This coquito recipe is egg-free, making it a good option when you want a creamy holiday drink without eggs.
Yes. Use coconut cream instead of heavy cream and replace the butter with a dairy-free butter alternative.
Either works. White rum has a lighter flavor, while dark rum adds more depth.
Yes. Simply leave out the rum. No other changes are needed.
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Keto Coquito Recipe
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Ingredients
Keto Sweetened Condensed Milk Substitute
- 1 ½ cups Organic Heavy Whipping Cream
- 2 tbsp Butter, I used salted butter
- ½ cup Keto Brown Sugar Replacement
Remaining Coquito Ingredients
- 2 cans Unsweetened Coconut Milk, each can is 13.5 fl oz.
- 1 cup Rum, optional, or more to taste
- ½ tsp ground cloves
- ½ tsp Ground Cinnamon
- 2 tsp Vanilla Extract
Instructions
- Add the sweetened condensed milk replacement ingredients to a saucepan on medium-low heat.
- Whisk the ingredients together and cook until it’s fully incorporated – the keto brown sugar is dissolved and the butter is melted (about 5-7 minutes)
- Add the remaining ingredients and the sweetened condensed milk replacement to a high-speed blender.
- Blend until fully incorporated (about 1 minute)
- Add to a pitcher and chill for 4 hours.
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Recipe Notes
- Coconut milk: Use canned, unsweetened coconut milk for the creamiest texture.
- Rum: White or dark rum works, or omit it for an alcohol-free coquito.
- Chilling: The coquito thickens and the flavors develop as it chills. Shake or stir well before serving.
- Too thick: Blend or stir in a little extra coconut milk to thin it.
- Dairy-free: Use coconut cream in place of heavy cream and a dairy-free butter alternative.
- Storage: Refrigerate in a sealed container for up to 5 days.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
Laura says
I love having Coquito every Christmas so giving it up to go keto bummed me out – as does every receive calling for sweetened condensed milk. I made this. It was super easy. I might like it better than sugar-packed Coquito. THANK YOU SO MUCH for a great receipt!!
Dr. Davinah's Eats Team says
We really appreciate you stopping back to write such a thoughtful review. Thank you!
Keto.rocks says
OMG! This sounds insanely deeeelicious! I love everything about this recipe. Eggnog, coconut cream and rum! I can’t wait to make this! Thanks!
Keto.rocks
Davinah Smith says
Hahah! Thanks! It was delicious! My husband was so happy because it was looking like we wouldn’t be able to have Coquito this year! Let me know how it goes!