Butter Pecan Puerto Rican

@abarabove had a cocktail competition. The cocktail in question, Coquito. I couldn’t wait to make this. Coquito is one of my favorite Puerto Rican holiday drinks.

With that being said, I put my own riff on this delicious drink.

She’s sweet. She’s strong. She’s hella thick.


  • 1 -11.6oz can Sweetened Condensed Coconut Milk
  • 1 – 13.5oz can Heavy Coconut Cream (if too thick for your tastes, the same amount of regular coconut milk will do just fine.)
  • 13.5oz almond milk
  • 1 Cup pecan halves (toasted)
  • 1 Cup Butter Washed Puerto Rican Rum @donqrum
  • 2 Cinnamon Sticks
  • Blend
  • Fine strain
  • Chill in fridge and serve cold

Fat Washing Method

  • Melt about 4 tablespoons of butter
  • Pour melted butter into a glass
  • Add Puerto Rican Rum
  • Mix around with a spoon
  • Put the glass in the freezer
  • Let the fat solidify a little
  • Fine strain

Due to the fats in this drink, it will get thicken up when chilled. Leave it at room temperature and it will loosen. If you prefer it less thick and more watery, use 13.5oz of almond milk(or milk of choice that doesn’t have a high fat content.) in place of the coconut cream and coconut milk.

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