The Puerto Rican Pumpkin Coquito is the perfect creamy fall drink to make. The soft coconut flavor with the pumpkin, cinnamon and vanilla is absolutly delicious. Some people call this recipe the Puerto Rican pumpkin eggnog.
The Pumpkin Coquito is a seasonal twist on the classics. Just like the pumpkin soup with coconut milk. You see, the mix between coconut and pumpkin is perfect!
In Puerto Rico, the pumpkin flavor coquito is not a super popular flavor. I myself only make it around the fall time, and sometimes for Thanksgiving.
If you’re not familiar with the pumpkin coquito, it is very similar in flavor to the pumpkin eggnog, just without the eggs. But both have that characteristic holiday flavor.
This recipe has a similar texture to the peanut butter coquito recipe, which is also delicious.
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Why This Recipe Works
- This is a season coquito flavor that you can make any time of the year without having to worry about having any fresh ingredients.
- It is another fall recipe to make if you love all the fall flavors like pumpkin spice.
Recipe Ingredients
- Coquito tea base- The tea base may vary depending on family traditions. This tea has cinnamon sticks, cloves, star anise, and ginger. The ginger ingredients are the ones some people leave out. But trust me when I tell you, the ginger is a must.
- Coquito mix base- The base is made with coconut milk. The canned milk is the best. It also has cream of coconut and condensed milk that act as a sweetener. It also has evaporated milk, cinnamon, and vanilla extract.
- Pumpkin spice- Here is where you can play a little bit with the recipe based on your preference. I used pumpkin spice, but you can add allspice, nutmeg, or your favorite fall flavor spice.
- Pumpkin puree- I used canned pumpkin puree. I used the Libby’s brand, but you can use your preferred brand, or simply use fresh pumpkin.
Using Fresh Pumpkin vs Canned Pumpkin
- Fresh- Using fresh pumpkin is good, but depending on where you are is not always possible. This is because pumpkin is seasonal in some places. The only difference in using fresh pumpkin is that it tends to have more water. So just make sure to drain very well.
- Canned- The canned pumpkin is very convenient because you cut out all the prep work time. Plus, it has a great quality. So using the canned version won’t affect anything when making a pumpkin recipe.
How to Make Pumpkin Coquito
- Step 1: In a small saucepan, add all the tea ingredients to cook for 10 minutes. Make sure to remove the spices and then cool it before adding it to the coquito mix.
- Step 2: Add the tea, coconut milk, evaporated milk, condensed milk, cream of coconut, vanilla, ground cinnamon, pumpkin spice, pumpkin puree, and rum to a blender. Mix for a minute. Chill or serve over ice.
Recipe Tips
- Uses. You can use this as the base to make a pumpkin and coconut pastry cream. Or add it to your coffee as a coffee creamer.
- Different ways of serving. You can add ice to the blender while mixing the coquito to make a frozen version. But my favorite is adding a scoop of ice cream and making the ultimate pumpkin milkshake.
More Pumpkin Recipes
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Pumpkin Coquito
The Pumpkin Coquito is a classic that is made with fall flavors in mind with the cinnamon and pumpkin pie flavor. The best fall drink to make.
Ingredients
Tea mix
- 1 ½ cups water
- ¼ ounce ginger (about 1 inch)
- 2 cinnamon sticks
- 3 star anis
- 6 cloves
Pumpkin coquito mix
- 1 cup pumpkin puree
- 13.5 ounces coconut milk
- 15 ounces cream of coconut
- 12 ounces evaporated milk
- 14 ounces condensed milk
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin spice
- 1 cup rum
Instructions
- Start by making the spice tea. In a small sauce pan over high heat, add the water, ginger, cinnamon sticks, star anise, and cloves. Cook for 10 minutes, strain, and let it cool.
- In a blender, add 1 cup of the tea, the pumpkin, coconut milk, cream of coconut, evaporated milk, condensed milk, vanilla, cinnamon, and pumpkin spice. Mix for 1 minute on high. Add the rum if desired and mix for a few more seconds. Chill or serve over ice. Buen provecho!
Recipe Notes
- Pumpkin spice. To this coquito, I added pumpkin spice, but you can use a pumpkin pie spice or just allspice. This adds more of a fall flavor to the drink. You can also choose to leave it out.
- Pumpkin Puree. I used canned pumpkin puree by the Libby brand, which I think is one of the best. You can use fresh pumpkin puree, just make sure to drain it well so you can remove all the excess water.
- You can add rum or leave it out.
- Always leave some space when filling your coquito bottle. This is because you always have to shake the coquito before serving.
Nutrition
Calories: 629kcal | Carbohydrates: 74g | Protein: 8g | Fat: 27g | Saturated Fat: 22g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 146mg | Potassium: 499mg | Fiber: 3g | Sugar: 68g | Vitamin A: 5005IU | Vitamin C: 4mg | Calcium: 284mg | Iron: 2mg
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