We all know coquito means “little coconut” – and one sip of this creamy concoction will have you feeling like you’re on the beach in Puerto Rico. The key ingredients that give it its signature taste are coconut milk, evaporated milk, sweetened condensed milk, and Puerto Rican rum.
Now, the fun part is all the different ways you can customize it. Some recipes call for adding egg yolks to make it extra rich and velvety. And don’t be afraid to experiment with different spices beyond just cinnamon, vanilla, and nutmeg. I’ve seen versions with chocolate or coffee added too – perfect if you want an afternoon pick-me-up!
But before you get one of these, here’s what you need to know about it.
How to store it?
First things first – cleanliness is key here. Make sure your storage container is totally germ-free before filling it up. Run it through the dishwasher on the hottest cycle or hand wash with super soapy water. We don’t want any nasty bugs creeping in and ruining all your hard work!
I personally like using a big glass pitcher – it just looks so cute on the counter. Glass is best since it won’t absorb any flavors like plastic sometimes can.
Once your container is sanitized and dry, carefully pour in that delicious sangria you made. Leave a bit of breathing room at the top so it has space to expand as it chills.
Now for the important part – seal ‘er up tight! I can’t stress this enough girls. Screw on that lid just until it clicks to keep out air and any potential hitchhiking microbes. You don’t want your drink to go flat or funky before you’ve had a chance to enjoy it!
Refrigerator storage
The fridge is gonna be your BFF for keeping your coquito fresh. Now I know it’s tempting to just drink it all right away, but trust me – storing it cold is so important.
You wanna aim for 40 degrees Fahrenheit or below in there. That chill keeps any nasty bugs from growing and ruining your hard work! Plus it means you can save some for all your festive parties without worrying.
Most recipes say coquito is good in the fridge for about a week. But between that rum and all the other preservatives, I’ve found mine usually lasts up to a month no problem. Just depends on the specific ingredients and how cold you keep it.
As long as it’s stored cold and tight, you’ll be sipping on this tropical beverage all season long! Just be sure to give it a good shake before serving each time.
Shelf life of a homemade Coquito
The shelf life of homemade coquito can vary depending on several factors. Typically, when stored properly, the homemade version can last in the refrigerator for about 3 to 4 weeks.
It is essential to use fresh, high-quality ingredients and maintain proper hygiene during preparation to ensure a longer shelf life. The amount of rum you added acts as a nice preservative too. Just be sure not to skimp – a good amount of alcohol helps keep it from going bad faster.
Freezer storage
For those of you looking to preserve the festive cheer beyond the holiday season (myself included), coquito can be safely stashed in the freezer. This allows for long-term preservation, extending the drink’s shelf life to around six months or even longer if stored correctly.
Before freezing, ensure there is enough space in your container to accommodate the liquid’s expansion as it solidifies. And remember, a well-sealed container is key to protecting your coquito from freezer burn and absorbing odors from other foods.
Thawing
Transfer the beverage from the freezer to the refrigerator for gradual thawing, allowing it to defrost overnight. For best results, stir or shake it to recombine the ingredients and restore its original creamy texture.
How to determine Coquito’s freshness?
Despite our best efforts, things happen and there might be a chance your drink spoils. That’s why it’s important to recognize the signs of spoilage in it and some other drinks. The most obvious signs are changes in how it looks, feels, or tastes. If it starts to taste sour, funky, or just not right, that’s your body telling you something’s up.
Watch out for any clumps, chunks, or weird textures too. Coquito is supposed to be smooth and creamy. If it’s separating or forming curds, that’s a no-go.
And obviously, the first sign of any mold is an automatic trash situation. No amount of scraping or picking out blobs is worth the risk, mamas.
FAQs
Final words
Really, it all comes down to using quality ingredients, keeping things sanitary, and of course chilling it properly in the fridge. Follow those best practices and your coquito will be celebrating with you all season long, No matter when or how you choose to sip this beverage, I hope it always brings you festive joy and warmth.
Now go – your cocktail is calling! Muchisimas gracias for joining me ladies, and cheers to you and yours! Hasta la proxima🥂
Hi hi! My name is Mavy, I’m a 35 year pastry chef who specializes in everything and anything sweet! I like to challenge myself by decorating all kinds of cakes and creating all sorts of unique cookie flavors.
