Coquito Frappé

La Cocina Goya

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  • Ingredients
  • Directions


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¼ cup

toasted shredded coconut

2 cups


1 can (13.5 oz.)

1 can (15 oz.)

1 can (12 oz.)

1 cup

dark rum or white rum

1 tsp.

vanilla extract

½ tsp.

ground nutmeg

½ tsp.

ground cinnamon, optional

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Cool off with this delicious Coquito Frappé! Made by whisking rich and creamy GOYA® Coconut Milk, and GOYA® Cream of Coconut. Here, we take the classic coquito flavors - coconut, cinnamon and rum - and infuse them into each cocktail. Perfect for hot summer days, parties and special occasions.


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Step 1

Combine 1 tbsp. agave and 1 tbsp. water in shallow dish and coconut in another dish. Wet rims of 6 cocktail glasses with agave mixture and then dip in toasted coconut. Let stand for 10 minutes.

Step 2

In blender, mix ice, coconut milk, cream of coconut, evaporated milk, sweetened condensed milk, rum, vanilla and nutmeg until smooth, frothy and creamy.

Step 3

Pour cocktail into coconut rimmed glasses, sprinkle with cinnamon and serve.

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Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Caribbean Mexico South America Central America Spain Under 20

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