Coconut Eggnog

A simple twist on coquito, a Puerto Rican coconut eggnog recipe .

Oh coconut eggnog, I love you. I’m so glad I heard about you on Facebook and tried to make you at home. I’m so glad that you turned out to be as delicious as I imagined. You have made this winter slightly more tolerable.

If anyone is in the midst of a complete winter funk like I am, trust me when I say this awesome eggnog definitely helps ease the winter blues temporarily. The coconut rum takes it from holiday winter wonderland to tropical island.

My holiday traditions are pretty minimal. Bake an insanely involved coconut cream cake. Attend a raucous potluck/gift exchange on Christmas eve at my besties house. Spend Christmas day in my PJ’s watching movies with The Hubs., then cook a really nice meal for The Hubs and I to enjoy (still in our PJ’s) with some great wine.

That’s it. Pretty simple, and pretty ideal if you ask me. Only from now on, I plan to make a big ol’ batch of coconut eggnog to enjoy throughout the day. That’s right. This drink is so good that I’m going to make it a permanent tradition.

If you’re one of those people who thinks they don’t like eggnog, give this version a try. I’m willing to bet it will change your mind.

5 from 1 vote

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Coconut Eggnog

A simple twist on coquito, a Puerto Rican coconut eggnog recipe .

Course Drinks

Cuisine American, holiday

Prep Time 4 hours 5 minutes

Cook Time 20 minutes

Total Time 4 hours 25 minutes

Servings 8 servings

Calories 424 kcal

Author Betsy Life

Ingredients

• 1 pt. half-and-half
• 4 cinnamon sticks
• 1 teaspoon whole cloves
• 5 large egg yolks
• 1 can 14 oz. sweetened condensed milk
• 1 can 14 oz. coconut milk
• 1 1/4 cups Malibu coconut rum
• Ground cinnamon

Instructions

1. Heat half-and-half, cinnamon sticks, and cloves in a saucepan, stirring, until boiling. Remove from heat and let stand for 1 hour. Strain and return to pan.
2. Whisk egg yolks and sweetened condensed milk into half-and-half. Cook, stirring constantly over medium heat, until mixture reaches 160° (don't boil). Stir in coconut milk. Strain.
3. Chill at least 3 hours and up to 3 days.
4. Blend using a stick blender until frothy. Pour into a bowl and stir in rum.
5. Ladle into glasses and sprinkle with ground cinnamon.

Nutrition Facts

Coconut Eggnog

Amount Per Serving

Calories 424 Calories from Fat 153

% Daily Value*

Fat 17g26%

Sodium 129mg5%

Carbohydrates 41g14%

Sugar 40g44%

Protein 9g18%

* Percent Daily Values are based on a 2000 calorie diet.

More great holiday entertaining recipes

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Vanilla Mixed Nuts with Cranberries

White Chocolate Peppermint Hi-Hat Cupcakes 

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