Print

Coconut Cream Eggnog

Coconut Cream Eggnog
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Coconut cream eggnog recipe Festive creamy coconut eggnog Holiday drink

Ingredients

Scale
  • 1 can (13.5 oz) Full-Fat Coconut Milk
  • 1 can (13.5 oz) Coconut Cream
  • 6 Egg Yolks (or 18 tablespoons Aquafaba)
  • 1/2 cup Granulated Sugar
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Ground Cloves
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Bourbon, Rum, or Brandy (Optional)
  • 1/4 teaspoon Salt

Instructions

  • If using canned coconut cream, refrigerate it overnight or for at least 4 hours. This will allow the cream to solidify, making it easier to separate from the liquid.
  • In a saucepan, whisk together the coconut milk, coconut cream (scooped from the top of the chilled can, leaving the watery liquid behind), egg yolks (or aquafaba), sugar, nutmeg, cinnamon, cloves, and salt.
  • Cook the mixture over medium heat, stirring constantly with a whisk, until it thickens slightly and coats the back of a spoon. This should take about 5-7 minutes. Be careful not to let it boil, as this can curdle the egg yolks (if using).
  • Pour the eggnog through a fine-mesh sieve or strainer to remove any lumps or solids. This will ensure a smooth and creamy texture.
  • Transfer the strained eggnog to a bowl or pitcher, stir in the vanilla extract and alcohol (if using). Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
  • Before serving, stir the eggnog well. You can garnish with a sprinkle of nutmeg, a cinnamon stick, or a dollop of coconut whipped cream.

Notes

A tropical twist on the classic eggnog, this Coconut Cream Eggnog recipe is a rich, velvety treat that’s perfect for anyone looking for a dairy-free or vegan option, or simply craving a taste of paradise amidst the winter chill. It’s guaranteed to impress your guests!

Find it online: https://homecookstudio.com/coconut-cream-eggnog-coconut-cream/