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Chilled keto coquito recipe poured into a glass with a creamy, lightly frothy top and a dusting of cinnamon.

Keto Coquito Recipe

Emily Carter
This keto coquito blends canned coconut milk, warming holiday spices, and a quick buttery low-carb cream base into a rich, silky chilled drink perfect for seasonal celebrations.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Drinks
Cuisine American, Puerto Rican
Servings 12 servings
Calories 179 kcal

Equipment

  • Saucepan
  • Whisk
  • High-speed blender
  • Pitcher

Ingredients

  • 1 ½ cups Organic Heavy Whipping Cream
  • 2 tbsp Butter I used salted butter
  • ½ cup Keto Brown Sugar Replacement
  • 2 cans Unsweetened Coconut Milk each can is 13.5 fl oz.
  • 1 cup Rum optional, or more to taste
  • ½ tsp ground cloves
  • ½ tsp Ground Cinnamon
  • 2 tsp Vanilla Extract

Instructions

  • Place the heavy whipping cream, butter, and keto brown sugar replacement in a saucepan over medium-low heat. Keep the mixture gently warm rather than bubbling hard so the dairy stays smooth.
  • Whisk the cream mixture for about 5 to 7 minutes until the butter has melted and the sweetener has dissolved. The liquid should look unified and glossy, with no visible sweetener granules around the edges.
  • Pour the warm cream mixture into a high-speed blender with the coconut milk, rum, ground cloves, ground cinnamon, and vanilla extract. The cold coconut milk may look separated in the can, but blending brings the coconut fats back together.
  • Blend for about 1 minute until the drink is fully combined. It should look creamy and lightly frothy, with an even tan color and no oily layer on top.
  • Transfer the coquito to a pitcher and chill for 4 hours. The drink thickens as it cools, and the cinnamon, cloves, and vanilla become more fragrant.

Notes

Texture tip: Cold coconut milk and butter naturally firm up in the refrigerator. If the coquito becomes overly thick or separates after chilling, let it sit briefly at room temperature and shake vigorously, or blend briefly to restore a silky emulsion.
Sweetener tip: Warm the cream, butter, and sugar substitute gently without boiling, whisking until fully dissolved so the finished drink stays completely smooth without graininess.
Storage: Store the coquito in a sealed pitcher, jar, or swing-top bottle in the coldest part of the refrigerator. Always shake well before pouring.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Nutrition Facts
Keto Coquito Recipe
Amount per Serving
Calories
179
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
10
g
63
%
Cholesterol
 
45
mg
15
%
Sodium
 
36
mg
2
%
Potassium
 
120
mg
3
%
Carbohydrates
 
1
g
0
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
150
IU
3
%
Vitamin C
 
1
mg
1
%
Calcium
 
25
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword keto coquito recipe, keto holiday drink, low carb coquito, sugar free coquito
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