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This Keto Coquito Spanish Eggnog Recipe offers all the flavor of the real drink without added sugar. It’s perfect, especially if you’re looking for a healthy version of Coquito. I use a keto-friendly replacement for sweetened condensed milk and a blender to make this Puerto Rican twist to traditional eggnog. If you enjoy eggnog, then you must give this version with coconut milk a try! It takes just 15 minutes and uses less than 10 common ingredients.
What is Keto Coquito?
My husband “cooks” about one time per year! His signature dish is actually a drink: Coquito! Coquito is referred to as the Puerto Rican version of eggnog.
But, please note that Coquito isn’t just limited to Puerto Rico. Many Latin American countries have their own version of this delicious, festive drink, which is typically enjoyed during the holiday season and into the new year.
Like traditional Eggnog, it’s creamy and filled with warm spices like cinnamon and cloves.
One difference between Coquito and traditional eggnog is that most of the milk in traditional recipes is replaced with coconut milk, giving Coquito a coconut flavor. That said, you should definitely make this easy recipe!
Ingredients in Keto Coquito Spanish Eggnog:
Keto Sweetened Condensed Milk Replacement
One of the main ingredients in Coquito is sweetened condensed milk. Not only does it help the drink turn out thick and creamy, but it also adds a rich caramel flavor and sweetness.
To recreate those flavors, you’ll need these:
- Heavy Whipping Cream: I prefer this for the high fat, rich buttery flavor, but you could use coconut cream
- Butter
- Keto Brown Sugar Replacement
Other Remaining Ingredients
- Coconut Milk: I’m using unsweetened
- Ground Cloves and Ground Cinnamon: You could substitute these for a prepared spice mix like pumpkin spice becaue it includes cinnamon, cloves, cardamon, and nutmeg – spices that are all great for this drink.
- Vanilla Extract
- Rum (optional): I enjoy this with white rum, but you could include dark rum if you choose. You can also amp up the coconut flavor by using coconut-flavored rum, but be sure to check the labels or be ok with adding some carbs to each serving.
How to make Keto Puerto Rican Eggnog:
Making a healthier version of coquito is actually quite easy.
Make Keto Sweetened Condensed Milk Replacement
You do this by simply adding all of the ingredients to a saucepan and heating them until they are fully incorporated. Since this is a blended drink, no need to spend the time waiting for this to reduce.
Mix in a Blender
After you’ve made your sweetened condensed milk replacement, you simply need to add it and the remaining ingredients for this keto eggnog to a blender. Once mixed, you should allow this drink to chill and thicken a bit in the refrigerator overnight.
Top Tips & FAQs
Storage & Leftovers
If you have any leftovers from this keto coquito recipe, the best way to store it is in a mason jar, glass bottle, or an airtight container for next time (up to 5 days).
Is traditional coquito keto-friendly?
No. Traditional Coquito includes sweetened condensed milk. A cup of it includes over 166g grams of sugar. In this recipe, I’m not using sweetened condensed milk and am instead making a substitute that does not include sugar.
How do you make dairy-free Coquito?
You can swap the heavy cream in this recipe for coconut cream. You can also swap the butter with ghee or your favorite vegan butter.
White or Dark Rum for Coquito
I personally use white rum for my coquito, but you could use dark rum if you wish. You’ll find recipes for both. I just tend to always have white rum on hand.
Non-alcoholic coquito
You can always omit the alcohol in this drink. It’s comparable to leaving out the alcohol in regular eggnog.
Other Keto Holiday Drink Recipes:
If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!
Keto Coquito Spanish Eggnog Recipe (No Eggs)
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Ingredients
Keto Sweetened Condensed Milk Substitute
- 1.5 cups Organic Heavy Whipping Cream
- 2 tbsp Butter, I used salted butter
- 1/2 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
- 1/2 tsp ground cloves
- 1/2 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.
Recipe Notes
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!
