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Coconut Milk Eggnog Recipe

Rich coconut milk stands in for the usual milk and cream in this coconut milk eggnog, lending a mild tropical note to the familiar flavor profile.

Servings: 4

Active time: 10 minutes

Total time:

Ingredients

  • 2 Davidson's Safest Choice® pasteurized egg(s), separated
  • 1/4 c dark brown sugar
  • 1 can coconut milk (13.5 oz.)
  • 1/4 c dark rum
  • 2 Tbsp bourbon
  • 1 1/2 tsp pure vanilla extract
  • 3/4 tsp freshly grated nutmeg, plus extra for garnish
  • pinch ground cloves
  • pinch kosher salt

Preparation

  1. Beat egg yolks and brown sugar in medium bowl with hand-held electric mixer until pale brown, about 1 minute. Whisk in coconut milk, rum, bourbon, vanilla, nutmeg, and cloves until combined. Refrigerate, covered, for at least 4 hours or overnight. Refrigerate egg whites separately in medium bowl.
  2. Before serving, whip egg whites and salt to stiff peaks with hand-held electric mixer, about 8 minutes. Fold whipped whites into chilled yolk mixture. Serve immediately with freshly grated nutmeg on top, or chill for up to 1 hour. If making ahead, whisk until smooth before serving.

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Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 330
Calories from Fat 200
Total Fat 23g (35% DV)
Saturated Fat 19g (95% DV)
Trans Fat 0g
Cholesterol 95mg (32% DV)
Sodium 50mg (2% DV)
Total
Carbohydrate
15g (5% DV)
Dietary Fiber 0g (0% DV)
Sugars 12g
Protein 5g
Vitamin A 2%
Vitamin C 2%
Calcium 4%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.