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Ingredients

4 cups coconut milk 6 tablespoons white sugar 8 egg yolks 2 teaspoons vanilla extract 8 tablespoons dark rum ½ teaspoon ground nutmeg

Nutrition Info

350.8 calories carbohydrate: 16.3 g cholesterol: 0 mg fat: 28.7 g fiber: 1.2 g protein: 2.8 g saturatedFat: 25.4 g servingSize: - sodium: 18.3 mg sugar: 9.6 g transFat: : - unsaturatedFat: : -

Combine the coconut milk and the sugar in a saucepan and scald over medium heat.
Beat the egg yolks with the vanilla. Beat in 1/2 cup of the scalded mixture into the egg yolks. Then whisk all the egg yolk mixture into the scalded mixture. Stirring mixture constantly, cook over low heat until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon. DO NOT BOIL.
Strain the eggnog into a bowl. Stir in the rum and let cool to room temperature. Place plastic wrap on the surface and refrigerate until well chilled. Once chilled serve with nutmeg sprinkled on top.

8 servings

Coconut eggnog, a national tradition in Puerto Rico, this is the quintessential holiday drink.