Keto Coquito Recipe
A creamy Keto Coquito with coconut flavor and warm spices. This sugar-free Puerto Rican holiday drink is egg-free and can be made with or without rum.
Servings: 12
Calories: 179kcal
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.
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
Calories: 179kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 36mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
