Christmas Drinks · Drinks · Recipes


Marty Rosario’s Sister-in-Law from San Juan’s “Can Opener Coquito” (Puerto Rican Egg Nog). So easy that if you mess up this recipe, you shouldn’t be allowed out of the house without supervision!
Prep Time10 minutes
Resting Time1 hour
Total Time1 hour 10 minutes
Course: Drinks
Cuisine: Puerto Rican
Keyword: coconut, egg nog, rum
Servings: 1 gallon


  • 1 gallon pitcher (or a clean gallon milk jug and a funnel)


  • 24 oz evaporated milk (2-12 fl oz cans)
  • 14 oz sweetened condensed milk (1 can)
  • 27 oz coconut milk (2-13.5 fl oz cans)
  • 1 qt standard "yanqui" egg nog (e.g., Borden's)
  • 750 ml Puerto Rican gold rum (1 bottle)
  • 2 tbsp vanilla extract
  • 2 tbsp cinnamon (or to taste)
  • 2 tbsp nutmeg (or to taste)


  • All ingredients should be at room temperature when you start.
  • Pour condensed milk into the pitcher (or through the funnel into a clean gallon milk jug).
    14 oz sweetened condensed milk
  • Add remaining liquid ingredients in the same manner, stirring occasionally to dissolve condensed milk into mixture.
    24 oz evaporated milk, 27 oz coconut milk, 1 qt standard "yanqui" egg nog (e.g., Borden's), 750 ml Puerto Rican gold rum, 2 tbsp vanilla extract, 2 tbsp cinnamon, 2 tbsp nutmeg
  • Chill in refrigerator at least 1 hour (overnight is better).


You can adjust the alcohol content to your preferences. This recipe’s alcoholic strength is about 8.3% ABV, which is in the ale range:
  • The non-alcoholic ingredients add up to about 97 fl oz
  • The 25.3 oz (750mL) of rum contain about 10.2 fl oz of alcohol
    • Rum is 40% ABV
  • Total alcohol is therefore about 10 fl oz out of 122 fl oz total