Boosted Coquito

Recipe by Mandy Pagano

Recipe originally published on on 12/4/20. It has been lightly edited for re-publication.


Coquito is quite possibly my favorite holiday drink. In Spanish, it translates to "little coconut," and is most commonly referred to in the US as Puerto Rican Eggnog. Which is funny because in all of the family recipes I've collected from Puerto Rican friends over the years, I've never actually seen eggs as an ingredient. It's an understandable moniker, though, because Coquito is a thick, rich, and creamy drink spiced with white rum, cinnamon, and nutmeg, and so the flavor profile is very remiscent of Eggnog.

Traditionally, Coquito is made with evaporated milk, sweetened condensed milk, and either canned coconut milk or coconut cream. And when I say coconut cream, I mean that Coco Lopez stuff you find in the drink mixer section of your grocery store that's a lot of sugar mixed with cream from the coconut.

Not keto. Not even remotely.

A clever cook, however, can pretty easily ape the smooth and creamy texture of Coquito while avoiding the sugar-laden ingredients.

I, my friends, am just such a clever cook.

Luckily, between the friendly ingredients we have available, it's not too hard to re-create this Puerto Rican delicacy. I managed a similar texture and flavor profile by combining heavy cream, unsweetened and canned coconut milk, and unsweetened canned coconut cream with the traditional spices and some granulated Swerve.

And then I took it up a notch by adding some Ballistic Keto caramel flavored MCT powder.

You're welcome.

Since we don't add eggs, this requires exactly zero cooking. It does require a high-powered blending device. I used a hand-held immersion blender, but you could easily dump all the ingredients in a blender and go to town.

[tasty-recipe id="2681"]

Boosted Coquito

  •  Author: Mandy Pagano
  •  Prep Time: 5 mins
  •  Total Time: 5 mins
  •  Yield: 9 servings
  •  Cuisine: Puerto Rican
  •  Keywords: desserts, holidays


  • 1 1/2 c (12 fl oz/ 355 ml) heavy cream
  • 1 (13.5 fl oz/ 399 ml) can unsweetened coconut milk
  • 1 (13.66 fl oz/ 404 ml) can unsweetened coconut cream
  • 1 c (8 fl oz/ 237 ml) white rum
  • 2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 cup (approx. 1 oz/ 28 g)  Swerve or granulated erythritol
  • 5-10 drops vanilla flavored liquid stevia, if desired

Boost your coquito by adding:

  • 3 scoops Ballistic Keto caramel flavored MCT powder, OR plain MCT powder + 1/2-1 tsp, to taste, caramel extract


  1. Add all ingredients to a blender and blend until smooth. About 30 seconds to a minute.
  2. Taste it, and if its not sweet enough add a few drops liquid stevia, as desired, and pulse a few times to incorporate.
  3. Pour into a half gallon container and store in the fridge. This will keep for some time, as the alcohol acts as a preservative. When ready to serve, give the jug a little shake to break up any coconut fat that may have risen to the top (this is normal).


  • Serving Size: 1/2 c
  • Calories: 297 cal
  • Fat: 30.9 g
  • Carbohydrates: 10.7 g
    • Fiber: 0.4 g
    • Sugar Alcohols: 6.3 g
    • Net Carbs [total carbs - (fiber + sugar alcohol)] : 4 g
  • Protein: 2.3 g

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