Ponche de coco is similar to the popular holiday cocktail coquito from Puerto Rico. There are so many kinds of ponche cremas, but I love this version because the coconut gives it a delicious tropical flavor.

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Difference between ponches and coquito

The main difference is in texture and ingredients used. Ponches are cooked with egg yolks which gives them a rich, custardy texture, and coquito is uncooked and has a light but creamy texture.

Pour the hot ponche into the egg yolks

When adding the hot ponche to the egg yolks, it’s important to do it slowly and whisk constantly. This step is called tempering and it prevents the eggs from scrambling by gradually warming them up. Start with just a small ladle of the hot ponche, whisking as you pour, then adding a bit more little by little. Once the yolks are warmed, you can mix them back into the pot.

If you do end up with some yellow streaks in your ponche, it’s probably because you didn’t take your time tempering the eggs. That’s okay, once you strain the Dominican coquito you’ll get rid of all those eggy bits.

Use Dominican rum for ponche de coco

I used Brugal rum for this Dominican coquito, but you can use any kind of dark rum like like Barceló or even your favorite spiced rum.

Dominican Coquito (Ponche de Coco)

Ponche de coco, the Dominican coquito, is a creamy coconut cocktail perfect for celebrating with friends and family during the holidays.
Dominican Coquito (Ponche de Coco)
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By: Franchesca Livraghi
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Drinks
Cuisine Dominican
Servings 12 servings

Ingredients
  

  • 2 cans coconut milk
  • 1 can evaporated milk
  • 1 can coconut cream
  • 2 cinnamon sticks or 1 tsp ground cinnamon
  • ¼ tsp grated nutmeg or ground nutmeg
  • 2 egg yolks
  • ½-¾ cup Dominican rum

Instructions
 

  • In a pot over medium heat, combine water, coconut milk, evaporated milk, coconut cream, cinnamon sticks, and nutmeg. Bring the mixture to a boil.
  • In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot milk mixture into the yolks while whisking constantly.
  • Add the tempered egg mixture back into the pot and cook over medium heat for 15 minutes, stirring occasionally, until the mixture thickens slightly.
  • Remove the pot from heat and let the mixture cool to room temperature. Strain the ponche then stir in the rum.
  • Pour the ponche into airtight bottles and refrigerate overnight to chill. Serve cold over ice and enjoy!
Keyword Coconut, Dominican Recipe, Drink, Ponche, Ponche Crema, Ponche de Coco, Receta Dominicana
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