Vegan Coquito Recipe (2024)

FAQs

How long does vegan coquito last in the fridge? ›

Vegan coquito can last up to 6 months when stored in the refrigerator. To do this, you'll need to keep it tightly sealed in an airtight container. You can also add a little bit of rum or vodka to help extend its shelf life.

Note: the Coquito can be stored in cold conditions (refrigerated at a medium temp) and are best served chilled, but not too cold. The milk will solidify and will need to warm up before serving if the mix gets too cold, so just be aware!

It's because the fat from the coconut is solidifying. If this happens to you, I would pop it in the blender right before serving. That should dissolve any bits that might've solidified.

Why is my Coquito so thick? The coconut may have thickened in the fridge. You can thin it out by adding a little purified water slowly until it gets to a consistency you prefer.

Does Coquito Need To Be Refrigerated? Coquito should be stored in an airtight container in the refrigerator; kept that way, it can keep for anywhere from 4 to 8 weeks. The ingredients may settle between servings, particularly if you used eggs, so be sure to stir before you pour.

Shake vigorously before pouring. Garnish with a dash of cinnamon, or be extra fancy and rim it with cinnamon sugar or shredded coconut. This can keep for a month in an airtight bottle in the fridge. Don't be alarmed if the drink has separated into two parts, just shake it up!

**THIS STEP YOU DON'T WANT TO SKIP**

This will give you a smooth Coquito. Put it in the refrigerator for at least a day before drinking. Coquito settles and separates due to the fat content in the milk and cream, so before pouring, poke it with a straw close it and shake vigorously so everything is combined thoroughly.

Adding all ingredients with ground spices to the blender makes a fast alternative with no eggs. This usually results in the drink separating after a few minutes and the fat from the coconut solidifying, causing a chunky coquito with lumps. Coquito is poured into glass bottles with one or two cinnamon sticks.

First off, condensed milk stores like a dream. It will keep in the fridge for about a month, or even longer in the freezer. Just be sure to transfer the leftover liquid out of the can and into a jar or other sealed container first.

Inés calls for white rum here—ideally Puerto Rican rum, like Bacardí or Don Q—but you can swap in dark rum for more syrupy, spiced notes (just avoid coconut rum, which has a more artificial coconut flavor). If you have time, soak a few cinnamon sticks in the bottle of rum for a few days to infuse it with woodsy spice.

How do I stop my coquito from separating? ›

You can also keep coquito indefinitely in the refrigerator since the amount of alcohol keeps it preserved. But it begins to separate and look dodgy after more than three days, which may make you nervous. It'll still be fine, and all you have to do is shake it up to make it smooth again.

It's even developed a bit of a seasonal business boom with several people selling their homemade versions during the holidays. What is this? Recently, I was getting that itch for some coquito and I started asking around what the price for a 750ml bottle of it cost. The going price ranged from $20-$35.

The chunks (or lumps) in the coquito are from coconut fat in the cream of coconut. You see that layer of fat when you open up some cans of cream of coconut. Shaking the can of cream of coconut and warming it with the spice tea will reduce the chunkiness.

Why does coconut milk split and curdle? Coconut milk will separate if it dips below 57.2 degrees Fahrenheit. In the warm climates where it's produced, this isn't much of an issue, but it easily can be in other places (like your refrigerator when you're storing a can of leftover milk).

As your coquito chills in the fridge, it will thicken. If you have already let it chill in the fridge and it is still too thin that usually means the coconut milk you used was one without the thick coconut cream on top.

Coquito should be stored in airtight containers, preferably glass bottles or jars, cleaned and dried thoroughly. Plastic containers can also be used, but glass is often preferred because it doesn't absorb flavors or odors.

You can freeze this coquito recipe if you want it to last longer. As there's rum in this, the drink will not freeze solid. Be sure to use a freezer-safe container. Just add it back to the blender when ready to serve without thawing it first.

The foam results from the additives in the canned milk, and the fat from the coconut milk gets excited. You can strain the coquito into the bottles if the foam or chunks bother you.