Perfect Keto Coquito

Perfect Keto Coquito

Traditional coquito is a Puerto Rican holiday drink akin to eggnog, rich and creamy with a tropical twist. This Keto Coquito recipe brings the festive spirit to your low-carb lifestyle, ensuring you don't miss out on the holiday cheer.

Course Drinks

Cuisine Puerto Rican

Prep Time 10

Total Time 10

Servings

Calories 375kcal

Author IEatKeto

Ingredients

- 1 13.5-ounce can of unsweetened coconut milk 400 ml
- 1 13.5-ounce can of unsweetened coconut cream 400 ml
- 1 cup of unsweetened almond milk 240 ml
- 1/2 cup of granulated erythritol 100g
- 1 teaspoon of pure vanilla extract 5 ml
- 1 teaspoon of ground cinnamon 2.6g
- 1/4 teaspoon of ground nutmeg 0.6g
- 1/8 teaspoon of ground cloves 0.3g
- 1 cup of white rum optional (240 ml)
- Cinnamon sticks for garnish

Instructions

Begin by combining the unsweetened coconut milk, coconut cream, and unsweetened almond milk in a large blender.
Add the granulated erythritol to the blender, ensuring it is evenly dispersed for a consistent sweetness throughout the coquito.
Incorporate the pure vanilla extract, ground cinnamon, ground nutmeg, and ground cloves into the mixture, blending until all ingredients are well combined and the mixture is smooth.
If including rum, pour it into the blender and blend on low for an additional 30 seconds to mix thoroughly.
Chill the mixture in the refrigerator for at least 2 hours. This step is crucial as it allows the flavors to meld and the coquito to thicken slightly.
Once chilled, give the coquito a gentle stir or shake, then serve in small glasses garnished with a cinnamon stick.

Notes

- The inclusion of rum is traditional but optional; omit it for a non-alcoholic version.
- For a thicker coquito, refrigerate overnight.
- Granulated erythritol can be substituted with another keto-friendly sweetener; adjust the quantity based on sweetness preference.
- Always consume alcohol responsibly.
- Keep refrigerated and consume within 4-5 days for best quality.

Nutrition