Chocolate Coquito

La Cocina Goya

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  • Ingredients
  • Directions

¼ cup

unsweetened cocoa powder

1 can (12 oz.)

2 tsp.

vanilla extract

pinch sea salt

2 cups

dark rum or Hennessey

Garnish (optional)

1 tbsp.

whipped cream, prepared

¼ tsp.

cocoa powder

¼ tsp.

ground cinnamon

¼ tsp.

shredded coconut


Have you tried Chocolate Coquito? This delicious coquito not only has a hint of coconut flavor, but we've also giving it an extra kick of chocolate flavor, a favorite at any celebration.  Made with classic ingredients like GOYA® Sweetened Condensed Milk, GOYA® Evaporated Milk, GOYA® Coconut Milk, and GOYA® Cream of Coconut, plus a touch of vanilla extract, cinnamon, dark rum, and chocolate. Make it for your next celebration, and it's also perfect as a gift.


More recipe inspirations:

Coquito – Coconut Eggnog

Pistachio Coquito


Kitchen View

Step 1

In blender, mix cream of coconut and cocoa powder until blended and smooth. Add sweetened condensed milk, coconut milk, evaporated milk, vanilla, cinnamon and salt until blended and smooth. Add rum or liqueur. Pulse until combined.

Step 2

Transfer to large glass jar or pitcher. Cover and refrigerate for 2 to 3 hours or until well chilled and thickened. Whisk before using. Pour into small glasses to serve.

Step 3

Optional: For a decadent garnish, serve coquito with whipped cream, cocoa powder, ground cinnamon, shredded coconut and/or a sprinkle of crumbled GOYA® Chocolate Maria Cookies.


Note: Store coquito in airtight container in refrigerator for up to a week.

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Kitchen View