"Coquito" literally means "little coconut" in Spanish, but it is also the name of a delicious Puerto Rican-style eggnog that uses rum and coconut milk. These no-bake Coquito balls are my version of rum balls made with a Caribbean flair, flavored with coconut and other spices common in the coquito drink. These are great for holiday gifting, and are best after being refrigerated overnight (the flavors meld together more as it chills).


Recipe Summary

20 mins
20 mins
36 rum balls


Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place coconut flakes in food processor and pulse until finely chopped with some chunks of coconut still visible; do not process to a powdered consistency. Transfer to a bowl and mix with 1/4 cup of powdered sugar. Set aside.

  • Process coconut cookies in batches in the food processor until they become fine crumbs. When all cookies have been processed, measure 5 cups crumbs and pour them into a large mixing bowl. Discard any additional crumbs or reserve for another use.

  • Add remaining 1 cup powdered sugar, cocoa powder, cinnamon, and nutmeg to the mixing bowl and mix with cookie crumbs until well combined.

  • Mix together rum and sweetened condensed milk in a small measuring cup; pour slowly into the cookie crumb mixture, stirring to combine. Mix everything until well blended.

  • Use your hands to form dough into about thirty-six 1 1/4-inch balls. Roll each ball in the reserved coconut-sugar mixture until well coated, lightly pressing in the coconut topping. Store in an airtight container in the refrigerator until ready to serve or gift.

Nutrition Facts

129 calories; protein 1g; carbohydrates 17.5g; fat 5.6g; cholesterol 3.7mg; sodium 56.6mg. Full Nutrition