Bacardi Gold Cookies and Cream Coquito hits that sweet spot between nostalgia and grown-up fun. Oreo cookie crumbs blend into the coconut-rum base for a creamy sip that feels like dessert with a wink. This version of coquito is perfect for festivities and Christmas celebrations.
Cookies and Cream Coquito is a playful spin on the classic, while Pistachio Coquito brings a mellow nutty twist. Around here, Puerto Rican Coquito never misses at Christmas, right next to Arroz con Gandules, Instant Pot Pernil, and a good batch of Arroz con Dulce.
Want to celebrate a Puerto Rican Christmas? Then add to the suggestions above some Guineitos en Escabeche, pickled green bananas that cannot be missed in any gathering. And for dessert, crumbly Polvorones or a delicious twist to the Puerto Rican favorite, Pistachio Tembleque.
Jump To
- Why you'll love this recipe
- Coconut Milk: What is What?
- Ingredient Notes
- Variations and Substitutions
- Top Tip
- How to make Bacardi Gold Cookies and Cream Coquito
- Expert Tips
- Recipe FAQs
- More Traditional Puerto Rican Christmas Recipes
- 🥘 Friendly + Storytelling
- 📖 Recipe
- Bacardi Gold Cookies and Cream Coquito
- Top Tip
- Expert Tips
- Comments
Why you'll love this recipe
- Cookies and Cream nostalgia: a combo most of us grew up loving. Think Oreos in milk. This recipe does that and more.
- Super easy to prepare: Simple ingredients you already have.
- Great for Gift Giving: bottle it up in small bottles, add a bow and a little shot glass, and you've got a sweet holiday gift without the stress.
Coconut Milk: What is What?
- Full-fat canned coconut milk: Best for coquito. Thick, creamy, and gives you that classic body and coconut flavor. This is the one you want for this recipe.
- Coconut cream: Even thicker and richer. Great if you like a denser, dessert-like coquito.
- Carton coconut milk: Drinkable version. Much thinner, often sweetened, and not ideal unless you're adjusting for dietary needs.
- Coconut condensed milk: Sweet, sticky, and perfect for dairy-free or vegan coquito. Takes the place of regular condensed milk.
Ingredient Notes
- Chocolate Sandwich Cookies: I used Oreos for this recipe. I know the flavor and texture, and that is what I was looking for; however, other chocolate sandwich cookies could be used for this application.
- Coconut Milk: Coconut milk is the base of flavor for traditional coquitos and is the foundation for this recipe. I use full-fat canned coconut milk.
- Bacardi Gold: The darker tones pair well with the dark chocolate of the cookie and do not alter the flavor we are looking for.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions
- Coconut Condensed Milk: If you are looking for a vegan coquito recipe or a dairy-free option, use coconut condensed milk. It brings the sweetness and density to the recipe beautifully.
- Evaporated Milk: In contrast, if you are making this for someone who might not want coconut milk, substitute with dairy. You could use evaporated milk and condensed milk instead of coconut milk and coconut cream. If using evaporated and condensed milk, use two cans of condensed milk for every one can of evaporated milk to keep a thicker consistency.
- Spices: Traditional coquito calls for a mixture of cinnamon, nutmeg, cloves, and allspice. I chose not to add those because I want the Oreos to be the leading ingredient. But feel free to add and experiment with spices.
- Chocolate Dirt: An alternative to crumbled Oreos. These cookies are already crumbled and easy to use. Besides, these crumbles can be used to make dirt cups, top ice cream, or create a delicious pie crust.
- Peppermint: A few drops of peppermint extract and a touch of green coloring give you that classic mint-cookie flavor with a holiday twist.
Top Tip
Note: Crush the Oreos in a food processor or blender. I am adding ingredients one at a time to demonstrate the process better. But once the Oreos are crushed, you can add the remaining ingredients all at once.
How to make Bacardi Gold Cookies and Cream Coquito
Here are the step-by-step instructions to make this coquito.
- Step 1: Crush the Oreos and set some aside for decorating the glass rims.
- Step 2: In the same food processor, add the coconut milk.
- Step 3: Add the condensed milk.
- Step 4: Add the vanilla extract.
- Step 5: Pour in the Bacardi Gold, blend until fully incorporated. Pour into bottles or a pitcher, and chill.
- Step 6: Wet the rim of each glass with condensed milk or water, dip it into crushed cookies, and fill it with coquito. Always shake well before serving, since the cookies will settle to the bottom, and serve over ice.
Expert Tips
- Rum: People love to argue about whether coquito tastes better with white or gold rum. Honestly, just use what you enjoy. White rum keeps things light, while gold rum has a deeper flavor thanks to its time aging in whiskey barrels, which adds those warmer notes.
- Sweetness: Taste as you go. Coquito is naturally sweetened with condensed milk or coconut cream, and adding cookies can bump that sweetness even higher.
- Not Shelf-Stable: Homemade coquito is not shelf-stable, even though all its ingredients are. Once these canned milks are opened, they lose their shelf life and must be refrigerated.
- How much rum? A cup of rum is a solid starting point for most batches. You can always add more once it's mixed and chilled.
Recipe FAQs
Yes. Bacardi Gold works great because of its warmer flavor, but white rum or another brand will still give you a nice result.
Not necessarily, and do not feel like you need to strain the coquito. It will have a bit of grit (in a good sense). The cookies add a bit of mouthfeel similar to cookies-and-cream ice cream, but without the big chunks. If it gets too thick, add a bit more coconut milk and shake well.
About 4 to 5 days. The cookies will get soggy as they sit in the coquito, so it is a texture issue, not a spoilage matter. Please keep the coquito refrigerated and always serve it chilled.
Absolutely. Use fewer cookies, or scrape off the creamy centers. You could use just a cookie crumble without any cream. Another way would be to swap condensed milk for evaporated milk to tone it down.
Oreos give the most classic taste, but any chocolate sandwich cookie will work just fine.
More Traditional Puerto Rican Christmas Recipes
- Arroz Con Gandules Recipe (Puerto Rican Rice and Pigeon Peas)
- 15 Puerto Rican Christmas Essentials (And a Few Delicious Extras)
- Pistachio Tembleque
- Ropa Vieja (Shredded Beef Recipe)
🥘 Friendly + Storytelling
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📖 Recipe
Bacardi Gold Cookies and Cream Coquito
Equipment
- 1 blender
Ingredients
- 1 can full-fat coconut milk
- 1 can condensed milk
- 12 Oreos use more if needed
- 1 teaspoon vanilla
- 1 cup Bacardi Gold Rum white rum would also work
Instructions
- Crush the Oreos in the blender or food processor, set some aside for decorating the glass rims.
- In the same food processor, add the coconut milk, condensed milk, vanilla, and Bacardi Gold. Blend until fully incorporated.
- Pour into bottles or a pitcher and chill for at least 3 hours.
- Wet the rim of each glass with condensed milk or water, then dip it into the crushed cookies. Add ice and fill with coquito. Always shake well before serving, since the cookies naturally settle at the bottom.
Notes
Top Tip
Note: Crush the Oreos in a food processor or blender. I am adding ingredients one at a time to demonstrate the process better. But once the Oreos are crushed, you can add the remaining ingredients all at once.
Expert Tips
- Rum: People love to argue about whether coquito tastes better with white or gold rum. Honestly, just use what you enjoy. White rum keeps things light, while gold rum has a deeper flavor thanks to its time aging in whiskey barrels, which adds those warmer notes.
- Sweetness: Taste as you go. Coquito is naturally sweetened with condensed milk or coconut cream, and adding cookies can bump that sweetness even higher.
- Not Shelf-Stable: Homemade coquito is not shelf-stable, even though all its ingredients are. Once these canned milks are opened, they lose their shelf life and must be refrigerated.
- How much rum? A cup of rum is a solid starting point for most batches. You can always add more once it's mixed and chilled.
Zoe Forestier Villegas says
The sweetness of the Oreos pairs incredibly with the coconut milk.