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.
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.