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Puerto Rican Rum Punch

Puerto Rican Rum Punch
Makes:
20 servings (2 oz. each)
Prep Time:
10
minutes
Total Time:
130
minutes
Low CalorieLow SodiumVegetarian
based on
6 reviews
Coquito is a traditional festive drink in Puerto Rico. This inspired our sweet, creamy, coconut flavored Puerto Rican Rum Punch recipe. Ideal for special occasions and friendly gatherings. Cheers!

In this recipe:


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Ingredients:

  • 1 cup water
  • 12 cloves
  • 2 cinnamon sticks
  • 1 inch piece fresh ginger, peeled
  • 1 can (15 oz.) cream of coconut
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup rum
  • Ground cinnamon (optional)

Directions:

PLACE water, cloves, cinnamon sticks and ginger in small saucepan; bring to a boil over medium heat. Remove from heat; cover. Cool for 15 minutes. Remove cinnamon sticks, cloves and ginger piece.

PLACE cream of coconut, evaporated milk, rum and cooled spice water in blender container; cover. Blend for about 30 seconds or until well blended. Refrigerate in glass container or bottle for at least 2 hours or until well chilled. Shake well before pouring.

TO SERVE: Serve in aperitif glasses for a 2-ounce serving. Sprinkle with cinnamon powder if desired.

Tip: Place a cinnamon stick in the bottled coquito for extra spice.

Recipe makes 5 cups.


Reviews:

Review This Recipe
  •  Star(s)

    Best with Friends

    Yolanda Martinez from Kannapolis, NC

    Everytime I make it, neighbors and friends want their own bottle

  •  Star(s)

    I Thought It was good...........

    Jan Wilkins from BLYTHEVILLE, AR

    Considering I don't like rum, but I found it to have sufficient rum, and cream of coconut along with cloves & cinnamon for flavor. However, the ginger may have been a little over the top!

  •  Star(s)

    Not PR coquito!!!

    ZAHYDEE Diaz from Trujillo Alto, Puerto Rico, FL

    Unfortunately this is missing A LOT!! For starters there's no rum -which is really optional- no coconut milk, and no sweet. Check out my recipe "PuertoRican Coquito" for something a lot closer to the real thing (even here every recipe is different!!!)

  •  Star(s)

    Puerto Rican Rum Punch

    dave wilder from boone, NC

    We just made a bowl of this punch for last night's party. I had to go back to the store for more ingredients to make an other batch. Delicious!

  •  Star(s)

    Missing something

    Lauren Joseph from Bronx, NY

    I've made my own mix of coquito before, and this puerto rican rum punch doesn't measure up. Something seemed to be missing.

  •  Star(s)

    Puerto Rican Rum Punch

    diane gardner from Prov, RI

    I have had this Now I can't wait to make it for my friends this holiday season It was great.

Nutrition Facts

Serving Size: 1/20 of recipe

Servings Per Recipe: 20 

  • Calories: 150
  • Calories from Fat: 45
  • Total Fat: 5g (8% of DV)
  • Saturated Fat: 4.5g (21% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 30mg (1% of DV)
  • Carbohydrates: 18g (6% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 17g
  • Protein: 1g
  • Vitamin A: 0% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 0% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Puerto Rican Rum Punch

Ingredients

  • 1 cup water
  • 12 cloves
  • 2 cinnamon sticks
  • 1 inch piece fresh ginger, peeled
  • 1 can (15 oz.) cream of coconut
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup rum
  • Ground cinnamon (optional)

 

Directions

PLACE water, cloves, cinnamon sticks and ginger in small saucepan; bring to a boil over medium heat. Remove from heat; cover. Cool for 15 minutes. Remove cinnamon sticks, cloves and ginger piece.

PLACE cream of coconut, evaporated milk, rum and cooled spice water in blender container; cover. Blend for about 30 seconds or until well blended. Refrigerate in glass container or bottle for at least 2 hours or until well chilled. Shake well before pouring.

TO SERVE: Serve in aperitif glasses for a 2-ounce serving. Sprinkle with cinnamon powder if desired.

Tip: Place a cinnamon stick in the bottled coquito for extra spice.

Recipe makes 5 cups.

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