Bacardi Coconut Bliss

Coquito, a Puerto Rican holiday classic, gets a coconut twist with Bacardi rum and creamy coconut milk. This decadent and boozy cocktail is a perfect addition to any holiday gathering. With its rich and indulgent flavors, it's sure to become a festive favorite for years to come. And the best part? We've included options for a vegan twist on this beloved recipe!

Bacardi Coconut Bliss

A luscious Puerto Rican holiday cocktail with Bacardi rum and creamy coconut flavors, perfect for festive celebrations!

4.83 from 98 votes
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Prep Time 5 mins
Total Time 5 mins

Ingredients

  • 1.50 oz Bacardi Dark Rum (or other rum of choice)
  • 2 tbsp sweetened condensed milk (reserve 1 tsp for optional shredded coconut rim)
  • 1/4 cup coconut milk
  • 2 tbsp cream of coconut (Coco Lopez or Coco Real)
  • 2 tbsp evaporated milk
  • 2 tbsp heavy cream
  • 1/4 tsp vanilla extract
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • Pinch of clove
  • Optional Garnish: Shredded coconut

Instructions

  1. In a mixing glass, combine the rum, sweetened condensed milk, coconut milk, cream of coconut, evaporated milk, heavy cream, vanilla extract, cinnamon, nutmeg, and clove. Stir until well combined.
  2. When ready to serve, pour the desired amount into a cocktail shaker filled with ice.
  3. Shake vigorously, then strain the mixture into a rocks or martini glass. Ice is optional.
  4. For the optional shredded coconut rim, dip the glass rim in sweetened condensed milk and then in shredded coconut.
  5. Optional garnish with whipped cream, a sprinkle of cinnamon, nutmeg, or a cinnamon stick.