Guava Coquito Puerto Rican Drink

My tía always made coquito during Christmas, but hers was always so heavy and rich that I'd only manage a tiny glass before feeling overwhelmed. Years later, when she finally let me watch her make it, I realized she'd been sneaking in guava the whole time, a secret twist that somehow made everything lighter and more joyful. That first sip of her guava version completely changed how I thought about this drink—suddenly it wasn't just creamy and boozy, it was tropical and alive. Now whenever December rolls around, I find myself blending batches of this for friends who have no idea what they're about to taste.

I brought this to a holiday potluck once where everyone was tired and polite, and something about passing around small glasses of this golden drink seemed to wake people up. Someone described it as tasting like Christmas decided to move to Puerto Rico, and that pretty much nailed it—there's something about the combination of spices, fruit, and that vanilla warmth that just feels like celebration. The room got louder, the stories got longer, and suddenly we weren't just eating appetizers anymore.

Ingredients

• Sweetened condensed milk: This is your base sweetness and richness, the ingredient that makes coquito feel indulgent without being grainy.
• Full-fat coconut milk: Don't skimp here—the coconut flavor is what makes this drink unmistakably Caribbean, and full-fat gives it that silky texture that cheap versions just can't achieve.
• Evaporated milk: This keeps everything creamy but balanced, preventing the drink from becoming too heavy or one-note.
• Guava marmalade or paste: The secret ingredient that transforms basic coquito into something special, adding a tart-sweet complexity that lingers on your tongue.
• White Puerto Rican rum: Choose something you'd actually drink on its own, because the quality of the rum absolutely matters here.
• Vanilla extract: A teaspoon might seem small, but it rounds out all the flavors and adds a subtle warmth that ties everything together.
• Ground cinnamon: Half a teaspoon gives you that cozy holiday spice note without overpowering the tropical fruit.
• Ground nutmeg: Just a quarter teaspoon adds an almost mysterious depth that makes people pause and ask what that flavor is.
• Salt: A tiny pinch that you won't taste but absolutely need—it brightens all the other flavors and prevents everything from tasting flat.

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

Check price on Amazon

Blend the dairy and fruit:

Pour the three types of milk into your blender along with the softened guava marmalade, vanilla, cinnamon, nutmeg, and salt. Blend on high until everything is completely smooth and you can't see any guava chunks—this usually takes about two minutes, and the mixture will be pale gold with an almost velvety appearance.

Add the rum:

Pour in the rum and blend again for just thirty seconds or so, until it's fully incorporated and the drink looks uniform. You're not trying to aerate it like a smoothie, just make sure everything is evenly mixed.

Chill and settle:

Transfer the coquito to a clean glass bottle or jar and refrigerate for at least two hours, preferably overnight—this time lets all the flavors meld together and the drink gets perfectly cold. The longer it sits, the more the spices and guava settle into the coconut, making it taste even better than when you first made it.

Shake and serve:

Before pouring, give the bottle a good shake because the ingredients like to separate a bit during storage. Pour into small glasses and top with a sprinkle of cinnamon or add a cinnamon stick for something prettier, then serve immediately while everything is still properly chilled.

Save

There was this moment last year when my neighbor's kid, who's usually glued to a screen, actually put his phone down after tasting this and asked if I'd teach him how to make it. We stood in the kitchen together for twenty minutes talking about why guava tastes the way it does and whether cinnamon was supposed to be hot or warm, and that tiny conversation felt like the whole point of cooking for people.

The Guava Question

Finding good guava marmalade or paste can be the difference between a forgettable drink and one people actually remember. I've tried making this with different brands, and some are way too sweet while others taste almost bitter—the best ones have a balance where you can taste actual guava fruit underneath the sugar. If you absolutely cannot find guava anything, you can substitute with passion fruit juice or even a good quality apricot jam, but honestly, it won't be the same drink anymore and that's okay. Just be honest about what you're making.

Storage and Keeping

This drink actually gets better as it sits in the refrigerator, with the flavors becoming deeper and more blended after a few days. I usually make a batch early in the week and it keeps perfectly for up to five days, which is convenient for holiday entertaining when you're juggling multiple things at once. Just remember to shake the bottle before each pour since the denser ingredients naturally sink to the bottom and you want every glass to taste the same.

Making It Your Own

Once you understand how this drink works, you can start playing with it in small ways that feel natural and fun. A friend of mine added a splash of coconut rum instead of using all white rum, and it created this really mellow vibe that felt less like a party drink and more like a cozy afternoon. Another person I know makes a non-alcoholic version for their kids by just skipping the rum entirely and adding an extra splash of evaporated milk to keep the richness balanced, and honestly it's almost better that way because you taste every other ingredient more clearly.

• Try adjusting the guava-to-milk ratio based on how strong you like your fruit flavors, starting with what feels right to your palate.
• Experiment with different spices like a tiny bit of allspice or even a whisper of cardamom if you're feeling adventurous and have it on hand.
• Remember that chilling time is not wasted time—it's when all the magic happens and the drink transforms from ingredients into something whole.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

Check price on Amazon

Save

This drink is less about following rules perfectly and more about understanding that good food brings people together, even when it's just a small glass of something sweet and tropical shared on a cold December night. Make it, share it, and let it become your own tradition.

Recipe Questions & Answers

→ What makes guava coquito different from traditional coquito?

Guava coquito incorporates guava marmalade or paste into the traditional coconut and rum base, adding a sweet-tart tropical fruit flavor that distinguishes it from classic versions. The guava creates a beautiful pinkish hue and adds authentic Caribbean fruit essence.

→ Can I make guava coquito without alcohol?

Yes, simply omit the white rum for a non-alcoholic version. The drink will still be creamy and flavorful from the coconut milk, condensed milk, evaporated milk, guava, and spices. You may want to increase the vanilla extract slightly to compensate for the missing rum flavor.

→ How long does guava coquito last in the refrigerator?

Guava coquito stays fresh in the refrigerator for up to 5 days when stored in a sealed glass bottle or jar. Always shake well before serving as ingredients may separate slightly during chilling. The flavors often meld better after sitting for a day.

→ What can I use if I can't find guava marmalade?

Guava paste works well as a substitute—soften it with a splash of warm water before blending. You can also use guava preserves or guava jelly. The key is achieving that authentic guava flavor that pairs so beautifully with coconut and warm spices.

→ Why is my coquito not thick enough?

If your coquito seems too thin, use less evaporated milk or add more guava marmalade. The ratio of condensed milk to evaporated milk affects thickness—more condensed milk creates a richer, thicker consistency. Chilling time also helps the drink achieve its proper texture.

→ Can I freeze guava coquito for longer storage?

Freezing is possible but may affect the creamy texture slightly. If freezing, leave space in the container as liquids expand when frozen. Thaw in the refrigerator overnight and shake vigorously before serving. For best results, enjoy within 5 days of refrigeration.