Coconut Spiced Rum Delight

This Coquito recipe with no eggs is a creamy, coconut-spiced delight that's perfect for the holidays or any special occasion. The blend of evaporated milk, sweetened condensed milk, and cream of coconut, combined with a touch of pumpkin spice and rum, creates a frothy, indulgent drink that's best served chilled. The addition of cinnamon sticks adds a hint of warmth and aroma to this luxurious cocktail.

Coconut Spiced Rum Delight

A creamy and indulgent coconut-spiced rum cocktail perfect for any special occasion.

4.75 from 42 votes
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Prep Time 5 mins
Total Time 5 mins

Ingredients

  • 1 (12 oz.) can evaporated milk
  • 1 (14 oz.) can sweetened condensed milk
  • 1 (15 oz.) can cream of coconut
  • 1 tsp pumpkin pie spice blend (or ground cinnamon)
  • 1 oz white rum, more or less to taste
  • 2 cinnamon sticks

Instructions

  1. In a blender, combine evaporated milk, sweetened condensed milk, cream of coconut, and pumpkin spice. Blend until smooth and frothy.
  2. Add the rum to the blender and blend again until mixed through completely.
  3. Pour the mixture from the blender into an airtight container and store it in the fridge. Serve cold.