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Coconut Eggnog Recipe
This coconut eggnog recipe is made by extracting
the flavor from sweetened shredded coconut
and mixing it with cream, rum, and eggs.
Ingredients for Coconut Eggnog
2 cups of milk
8 ounces of shredded sweetened coconut
1/2 cup of rum (or 1/2 cup more of milk)
6 eggs
1 cup heavy cream
Nutmeg
Instructions for Coconut Eggnog
Place milk, rum, and coconut in a blender
and blend ingredients together until they
are well blended. Pour through a wire strainer
lined with a double thickness of cheesecloth.
Squeeze cheeseclothtightly to extract all the
liquid. Discard coconut and return strained
liquid to blender. Add the eggs and heavy
cream to the blender and blend about 30 seconds,
or until the eggs are thoroughly blended with
the rest of the mixture. Cover and chill
for at least 30 minutes, or up to two days.
Right before serving stir well, or better yet,
whirl in the blender until the mixture is
frothy. Pour into glasses or mugs and sprinkle
top with nutmeg.
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See also:
Tropical Drink Recipes
Index to All Recipes
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Related Links
Hawaiian Food Recipes
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