Guava Coquito

My cousin introduced me to guava coquito during Nochebuena one year, and I couldn't believe how much depth the fruit added to the traditional recipe. The first sip was this perfect marriage of creamy coconut and tangy sweet guava that felt like discovering a whole new holiday tradition. Now I make a double batch every December because it disappears within hours at any gathering.

Last year I brought this to our holiday office party and watched my normally reserved boss go back for thirds. She kept asking what the secret ingredient was, and I just smiled and said it was a little Puerto Rican magic. The best part was seeing people who swore they didn't like coconut milk absolutely falling in love with it.

Ingredients

• Sweetened condensed milk: This is the backbone of coquito's signature sweetness and velvety texture, so don't try substituting it
• Full-fat coconut milk: I've learned the hard way that light coconut milk just doesn't give you that luxurious mouthfeel you want
• Evaporated milk: This balances out the sweetness and makes the drink more sippable rather than like dessert
• Guava marmalade: The real star here that adds this gorgeous pink hue and tropical tanginess
• White Puerto Rican rum: Don't waste your aged rum here since the flavors get lost anyway
• Vanilla extract: Just a teaspoon makes all the other flavors sing together
• Ground cinnamon and nutmeg: These warm spices remind you this is still a holiday drink
• Pinch of salt: Trust me, it makes all the difference in rounding out the sweetness

Instructions

Blend everything but the rum first:

Throw your condensed milk, coconut milk, evaporated milk, guava marmalade, vanilla, cinnamon, nutmeg, and salt into the blender and let it run until you can't see any specks of guava anymore and everything is perfectly smooth

Add the rum and blend again:

Pour in your cup of rum and give it another quick whirl just until everything is combined

Chill it thoroughly:

Pour the mixture into a glass bottle or jar and stick it in the fridge for at least two hours, though honestly it's even better the next day

Shake and serve:

Give that bottle a serious shake before pouring because separation is totally normal, then serve it up in small glasses with a little cinnamon on top

Save

My abuelo confessed to me last Christmas that he actually prefers this version over his traditional recipe. He said the guava reminded him of the fruit stands he used to visit as a kid in San Juan, and sometimes food is just about that connection to memory.

Getting the Right Texture

I've found that the thickness can vary depending on your coconut milk brand. If you like it on the thicker side, reduce the evaporated milk by a quarter cup. The guava marmalade also thickens things up, so feel free to add an extra tablespoon if you want it really creamy.

Making It Family Friendly

Skip the rum entirely and add a splash more coconut milk instead. The version is just as delicious and perfect for kids or anyone not drinking. I actually make both versions when hosting because the non-alcoholic one goes just as fast.

Serving Suggestions

Small shooter glasses are perfect since this drink is rich and meant to be savored slowly. A cinnamon stick in each glass looks fancy and lets people add extra spice if they want. Some friends of mine even rim glasses with coconut flakes.

• Chill your serving glasses in the freezer for 15 minutes before pouring
• Grate fresh nutmeg over the top right before serving for extra aroma
• Make extra garnish because everyone will want to customize their drink

Save

There's something about handing someone a glass of this creamy pink heaven that instantly makes any gathering feel like a celebration. Here's to new traditions and the joy of sharing something delicious with people you love.

Recipe Questions & Answers

→ What makes guava coquito different from traditional coquito?

Guava coquito incorporates guava marmalade or paste into the creamy coconut-rum base, adding a distinctive fruity sweetness and tropical flavor that complements the traditional spices. The guava creates a beautiful pink hue and adds complexity to the classic recipe.

→ Can I make guava coquito without alcohol?

Absolutely. Simply omit the white rum for a non-alcoholic version. You may want to add a splash of coconut water or extra vanilla extract to maintain the depth of flavor. The creamy, spiced base remains delicious without the alcohol.

→ How long does guava coquito last in the refrigerator?

Guava coquito stays fresh for up to 5 days when stored properly in a sealed glass container in the refrigerator. The ingredients may separate slightly during storage, so always shake well before serving to restore the creamy consistency.

→ What's the best way to blend the guava marmalade smoothly?

For best results, soften the guava marmalade slightly before adding it to the blender. You can microwave it for 10-15 seconds or let it sit at room temperature. Blend on high speed until completely incorporated—any small chunks of guava should disappear into the creamy mixture.

→ Can I substitute guava paste for the marmalade?

Yes, guava paste works beautifully. Soften it first by warming with a splash of water or coconut milk to make it easier to blend. You may need slightly more paste than marmalade to achieve the same level of fruity flavor, so taste and adjust as needed.