This Coquito de Fresa (Strawberry Coquito) is rich, creamy and yummilicious! A variation on the classic traditional coquito recipe. Add fresh or frozen strawberries and enjoy this delicious frothy concoction throughout the whole holiday season!
When the holiday season begins, Puerto Ricans start thinking about when we will be making our first batch of Coquito (Coconut Eggnog).
You see, we don’t just have Coquito on Christmas, we drink it throughout the whole holiday season. It’s part of going along with the whole Christmas Spirit of things.
In other words, we will enjoy coquito from the beginning of the season to well past Three Kings Day.
We also make enough to bottle for family and friends. A gift of sorts!
It’s part of the whole tradition. You make a batch for yourself but you also make a few batches for everyone else!
What is Coquito de Fresa?
To answer this question lets first discuss regular coquito or coconut eggnog.
Firstly, unlike American Eggnog that is usually made with whole milk, heavy cream and sometimes eggs, coquito is made just a tidbit different!
The basic components are coconut milk, coconut cream, evaporated milk, condensed milk and cinnamon.
Depending on our household, we then add rum.
Whether you choose to add rum or not, the result is an addictive creamy holiday concoction that once you’ve made it, will become part of your own tradition.
Coquito de Fresa is simply a variation of the traditional recipe wherein you add fresh or frozen strawberries to create this liquid holiday gold!
Yes because we don’t just stop at the traditional Coconut Eggnog. Instead we are obsessed with creating and making all kinds of flavored coquito recipes!
Different Flavored Coquito Recipes
- Traditional Coquito
- Coquito de Fresa (Strawberry Coconut Coquito) this recipe you’re reading!
- Pistachio Coquito
- Chocolate Coquito
- Pumpkin or Calabaza Coquito
- Nutella Coquito
- Cookies and Cream Coquito
- Guava Coquito
- Peppermint Coquito
- Banana Coquito
these are just a few of all the flavored coquito recipes out there. We just love our coquito!
Ingredients to Make Coquito de Fresa
- coconut milk
- condensed milk
- evaporated milk
- coconut cream
- fresh or frozen strawberries
- strawberry extract
- ground cinnamon
- red food coloring (optional)
- rum (optional)
How to Make Coquito de Fresa
Fresh Strawberries Rinse strawberries under cool water and cut stems off. Cut strawberries in half.
Simmer In a saucepan over medium low heat with a ¼ cup of water, simmer strawberries for a few minutes or until strawberries soften.
Blend Add the cooked strawberries to a blender and puree.
Strain Strain pureed strawberries through a wire strainer reserving strained liquid.
Pulp Discard all the pulp.
Note: You can choose to not strain strawberries to remove pulp but removing pulp will preserve strawberry coquito even longer in the refrigerator.
Mixing Mix the coconut milk, evaporated milk, condensed milk, coconut cream, strawberry extract and cinnamon in a blender. Blend until smooth.
Add contents to a big bowl.
Strawberry Puree Add the strawberry puree to the bowl and whisk together.
Red Food Coloring Although you do not need to add the red food coloring, it does give the coquito a beautiful strawberry color. Add as much or as little to your liking.
Rum Add rum to the bowl if using. (I use 2 cups of Bacardi rum)
Pour Add all contents to a bottle or mason jars and refrigerate for a minimum of 2 hours to allow coquito to get nice and cold.
*Strawberry Coquito is best when left in refrigerator overnight.
Also please note that coquito will thicken as it cools in the refrigerator, this is normal.
Must You Simmer Fresh Strawberries?
I prefer to simmer the strawberries as this intensifies the strawberry flavor. However, you do not need to simmer the strawberries, you can simply rinse and destem.
Then simply proceed with recipe steps.
Using Frozen Strawberries
Thaw strawberries for a few minutes and add to blender after mixing in the coconut milk, coconut cream, evaporated milk, condensed milk, strawberry extract and cinnamon.
*There is no need to simmer strawberries when using frozen strawberries.
Proceed with recipe steps.
Other Delicious Drink Recipes made with Fruits you will Enjoy
Agua de Fresa (Strawberry Water)
Agua de Plátano (Banana Agua Fresca)
Coquito de Fresa (Strawberry Coquito)
Ingredients
- 1 15 oz cream of coconut
- 1 13.5 oz coconut milk
- 1 14 oz sweetened condensed milk
- 1 12 oz evaporated milk
- 2 cups fresh or frozen strawberries
- 1 tsp strawberry extract
- 1 tsp ground cinnamon
- red food coloring or gel optional
- 2 cups rum optional I use Bacardi rum
Instructions
- Rinse strawberries under cool water and cut stems off. Cut strawberries in half.
- In a saucepan over medium low heat with a ¼ cup of water, simmer strawberries for a few minutes or until strawberries soften.
- Add the cooked strawberries to a blender and puree.
- Strain pureed strawberries through a wire strainer reserving strained liquid.Discard all the pulp.Note: You can choose to not strain strawberries to remove pulp but removing pulp will preserve strawberry coquito even longer in the refrigerator.
- Mix the coconut milk, evaporated milk, condensed milk, coconut cream, strawberry extract and cinnamon in a blender. Blend until smooth.Add contents to a big bowl.
- Add the strawberry puree to the bowl and whisk together.
- Add food coloring a few drops at a time and whisk mix. Continue adding food coloring until desired color forms.
- Add rum to the bowl if using. Whisk mix together.Note: If you taste the coquito at this moment, it will taste very strong of alcohol, however this strong flavor will incredibly dissipate as the coquito sits in the refrigerator so do not be alarmed, it will not taste so strong.You can also use less rum if desired.
- Pour the mix to a bottle or mason jars and refrigerate for a minimum of 2 hours to allow coquito to get cold.*Strawberry Coquito is best when left in refrigerator overnight.*Coquito will thicken as it cools in the refrigerator, this is normal.
Notes
Nutrition
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