Coconut Eggnog (cooked)

Coconut Eggnog (cooked)

The tropical taste of coconut, along with the traditional eggnog spices, combine to create a winner!

You know how much I love eggnog, and this is a fabulous twist on an old favorite.

Some eggnogs use raw eggs and some call for the eggs to be cooked. Different people have their preference, but I like both – for different reasons. Cooked eggnogs tend to be a little thicker and creamier, while uncooked eggnogs can taste more like milkshakes. This coconut eggnog recipe involves cooking the eggs, which is better for pregnant women or people who have compromised health.

If you would prefer an uncooked coconut eggnog, have a look here.

Coconut Eggnog (cooked)

A little splash of the tropics, all wrapped up in the eggnog flavors you know and love.
Prep Time5 mins
Cook Time10 mins
Chilling Time3 hrs
Total Time3 hrs 15 mins
Course: Drinks
Cuisine: American
Keyword: coconut eggnog, eggnog recipe
Servings: 6 people
Calories: 292kcal

Equipment

  • saucepan

Ingredients

  • 8 egg yolks (beaten)
  • 4 cups coconut milk (or cream)
  • 2 cups regular milk
  • 8 tablespoons dark rum
  • 6 tablespoons white sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon

Instructions

  • Pour coconut milk (or cream) into a large saucepan over a medium heat.
  • Add sugar.
  • Heat the coconut milk, regular milk, and sugar but DO NOT BOIL.
  • Meanwhile, in a large bowl, whisk the beaten egg yolks with the vanilla extract.
  • Pour approximately half the hot coconut milk into the egg mixture.
  • Whisk briskly.
  • Add the remainder of the coconut milk and sugar mixture.
  • Pour the combined mixture back into the saucepan.
  • (Wash out the bowl because you'll need it again in a few minutes.)
  • Cook the coconut eggnog mixture over a low heat but DO NOT BOIL.
  • Stir continuously.
  • Keep stirring until the eggnog thickens slightly – enough to cover the back of a spoon.
  • Pour and strain the eggnog back into the (washed, rinsed, dried) bowl.
  • Allow the eggnog to sit and cool utnil it becomes room temperature.
  • Once cooled, stir through the dark rum.
  • Cover with cling film and refrigerate for several hours (preferrably overnight).
  • Just prior to serving, combine the ground cinnamon with the ground nutmeg into a small bowl, then sprinkle a little of the combined spice over the top of each serving of eggnog.

Notes

I love the flavors in this cooked coconut eggnog recipe!

You know that I love to give you some options to truly personalize my recipes, so check the options below:

Options

  • Swap the rum for bourbon, brandy, or brandy.
  • Substitute the rum for Malibu (coconut flavored liqueur).
  • Replace the rum with rum essence if you’re going to be serving the eggnog to children or pregnant women.
  • Garnish with a cinnamon stick – balanced across the top of the glass, or in the glass and used as a swizzle stick.
  • Sprinkle some lightly toasted coconut flakes on top of the eggnog just before serving.
  • Float a dollop of whipped cream to the top of the eggnog just before you serve it.

I really hope you love this tropical twist on traditional eggnog as much as I do. I’d love to hear your thoughts on it, so please leave a comment in the box below.

Until next time!
Love & coconut eggnog, Bx



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