Coquito de Guayaba

This Coquito de Guayaba (Guava Coquito Recipe) is a variation of the classic Puerto Rican Coquito. Rich and creamy and of course delicious! For those who love guayaba, this will soon become a favorite!

Guava Coquito can be made using guava shells or guava paste. For this recipe, I have decided to use guava paste.

It is much easier to find in grocery stores versus finding guava shells.

What is Guayaba or Guava?

Guava is a tropical fruit that grows in the Caribbean, Florida, Hawaii, California, Mexico, Central America, South America and other warmer climates.

It can be eaten raw, made into candy, jelly, paste, used in drinks, and much more.

In Puerto Rico, one of the most popular pastries you will find is Pastelillos de Guayaba (Guava Pastries) which is my absolute favorite!

If you have never had pastelillos de guayaba, this is a “must try recipe” and one that is very easy to make.

What is Coquito de Guayaba

This Guava Coquito Recipe is a twist on the original and classic Coquito Recipe (Coconut Eggnog).

Coquito is traditionally made with cream of coconut, coconut milk, condensed milk, evaporated milk, vanilla extract, cinnamon and rum. (If you do not drink any alcohol, you can simply exclude it from the recipe.)

Some homes will use fresh coconut milk but this requires more work and fresh coconuts are not always available to everyone.

Today you will find many variations on the traditional Coquito Recipe (Coconut Eggnog) including Coquito de Fresa (Strawberry Coquito), Coquito de Nutella (Nutella Coquito), Coquito de Calabaza (Pumpkin Spice Coquito), Coquito de Pistacchio and quite a few more.

This coquito variation will be all about the sweet, tarty guava!

Ingredients

• cream of coconut
• coconut milk
• sweetened condensed milk
• evaporated milk
• cinnamon
• vanilla extract
• guava paste
• rum (optional)
• coconut flakes and cinnamon sticks (optional for garnishing)

Instructions

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Cut the guava paste into chucks or slices.

(Note: The guava paste will be sticky, this is normal)

Add the coconut milk, evaporated milk, and guava to a blender or hand mixer.

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Add the condensed milk, cream of coconut, vanilla extract, and cinnamon. Mix well.

Add the rum now if using and mix well.

Bottle or jar the coquito and refrigerate for a few hours or overnight.

As the coquito sits in the refrigerator it will thicken, this is normal.

Shake before serving.

Serve the coquito in small glasses or shot glasses and sprinkle ground cinnamon on top to serve.

Garnishings

Although coquito can be served without any garnishing, it is normally served with a sprinkle of ground cinnamon on top.

If you would like, you can go a step further and rim the glasses with some coconut flakes for that extra touch!

To Rim the Glasses

To get the coconut flakes to stick to the glass, you will have to set a small plate with a little bit of maple syrup or chocolate syrup.

Add about half a cup of coconut flakes to a separate plate.

Flip the glass over onto the syrup and then onto the flakes.

Swirl the glass a little to allow the flakes to fully coat the glass.

Simple, easy and adds that extra touch!

Serving Coquito de Guayaba or Coquito de Guava

Since Guava Coquito is extra rich and creamy, serve about 1/2 a cup to a cup per person.

It is also perfect to serve in small shot glasses and does not need any special garnish.

Serving in small shot glasses is especially fun when hanging out with family or friends.

How to Store Leftovers

To store your coquito de guava, simply pour it into an airtight container.

In Puerto Rico, we normally save our coquito in empty Bacardi bottles and even soda bottles!

As long as your bottle is airtight, you are good to go.

You can even store it in mason jars as I have done many times.

Store it in the refrigerator for one week for a non-alcoholic version.

If you have added alcohol, your coquito will last for a few weeks.

Before serving again, shake very well. Enjoy!

📖 Recipe