After we endured a holiday season without parties, 2021 might prove to be the year of the punch bowl—preferably one filled with coquito, the Puerto Rican coconut eggnog that's a favorite of author Von Diaz.


Credit: Jenny Huang

Recipe Summary test

10 mins
10 mins
Serves 8 to 10 (with rum)

Growing up, Von Diaz and her mother didn't always spend the holidays in the same place, but wherever they were, there was always coquito. Her recipe, enriched with egg yolks and coconut milk, is based on one her father used to make. "The combination of coconut, cinnamon, and lime tastes like the holidays," says Diaz. "But, like, tropical holidays."

This article originally appeared in our Holiday 2021 issue. Get the magazine here.


Ingredient Checklist


Instructions Checklist
  • In a small saucepan, combine the water and cinnamon sticks. Bring to a boil over high heat, then reduce heat and simmer while you prepare the remaining ingredients.

  • Pour egg yolks into a blender and blend on high for 3 minutes or until they thicken into a cream. Add coconut milk and blend for 1 minute, then add condensed milk and cream of coconut and blend until thickened, 3 minutes.

  • Remove the cinnamon sticks from the water and reserve. Slowly stir the water into the egg mixture. Add vanilla, lime zest, and salt and pulse to incorporate. Pour into a pitcher or punch bowl.

  • Pour in the rum, if using, then add the reserved cinnamon sticks and stir to mix. Serve coquito in a glass with ice, if desired, and dust with ground cinnamon. It will keep for 2 to 3 days in the fridge in an airtight container.


This recipe calls for raw egg yolks, so seek out high-quality fresh eggs or look for pasteurized eggs at the supermarket.