Coquito de Pistacho (Pistachio Coquito)

Another delicious variation on the classic! This Coquito de Pistacho (Pistachio Coquito) is creamy, nutty and absolutely delicious! One of the best variations there is!

If you weren’t aware, Puerto Rico has the longest holiday celebration in the world! Beginning on November 15th and officially ending a few days after Las Octavitas with the San Sebastian Street Festival otherwise, known as SanSe.

Celebrated on January 20th on San Sebastian Street in Old San Juan. SanSe is known as the “street festival” to go to!

So if you’re wondering why we are still talking about holiday dishes around here, it’s because we are still in full-party mode in Puerto Rico!

What is Coquito de Pistacho (Pistachio Coquito)?

Pistachio Coquito is a variation of the original classic eggnog in Puerto Rico known as coquito or coquito de coco.

Coquito is made with cream of coconut, coconut milk, condensed milk, evaporated milk, vanilla extract, ground cinnamon and rum.

Just like coquito, pistachio coquito is made using the same ingredients with the addition of pistachio nuts and pistachio or almond extract.

Some homes choose to add pistachio ice cream in place of pistachio nuts.

It is creamy, nutty and one of the best holiday flavors of coquito to make.

Other Variations

• Coquito de Fresa (Strawberry Coquito)
• Chocolate Coquito
• Nutella Coquito
• Cookies and Cream Coquito
• Pumpkin Spice Coquito (Coquito de Calabaza)
• Coquito de Guayaba (Guava Coquito)
• Banana Coquito
• Peppermint Coquito

Ingredients You Will Need

• cream of coconut
• condensed milk
• evaporated milk
• coconut milk
• pistachio nuts
• pistachio or almond extract
• green food coloring
• rum (optional)

Toppings

• crushed pistachio
• ground cinnamon

Instructions

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Add the pistachio nuts to a food processor, blender or coffee grinder and finely crush.

Set aside.

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Add the cream of coconut, condensed milk, evaporated milk and coconut milk to a blender and blend for a few seconds until well combined.

Then add the pistachio extract (or almond extract) followed by the pistachio nuts and blend again.

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Add the green food coloring and blend.

If adding rum, add now and blend again.

Bottle the coquito in an air-tight container and refrigerate for a few hours or overnight.

Serving Coquito

Serve coquito in small glasses, champagne flutes, small wine glasses, brandy glasses etc…

Another fun idea is to serve in small shot glasses or Jello shot containers as I did here!

You can top with crushed pistachio nuts and a sprinkle of ground cinnamon.

What If I Don’t Have a Blender?

If you do not have a blender you can use add all the contents to a large mixing bowl and use a fork, whisk or immersion blender to blend all the ingredients together.

Bottling Your Coquito

If you were born into a Puerto Rican home, you more than likely grew up watching your parents save empty Bacardi bottles, wine bottles or even plastic soda bottles particularly for their coquito.

This is a great option and sort of traditional!

If you do not have any empty liquor or wine bottles, use any airtight container or mason jars to store your coquito.

Storing

For a non alcoholic version, store the coquito in the refrigerator for up to one week.

If you have added rum, your coquito will last much longer. A few weeks or so.

Make sure to shake the container before serving again.

📖 Recipe