This silky, creamy, sweet coconut-rum beverage is a holiday tradition in Puerto Rico. There are as many ways to make it as there are secret family recipes. This easy version is adapted from Illyanna Maisonet (@eatgordaeat), the first Puerto Rican food columnist in the U.S. To make a virgin coquito, substitute more coconut milk for the rum.
Cocktails are mixed up by Applegate employee Jenny Burns
6-8 Servings | Total Time: Less Than 15 Mins