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    Coconut Eggnog

    Source of Recipe


    List of Ingredients

    Coconut Eggnog Recipe

    8 egg yolks
    4 cups coconut milk or cream
    8 tablespoons dark rum
    6 tablespoons white sugar
    2 teaspoons vanilla essence
    1/2 teaspoon nutmeg, ground
    teaspoon cinnamon, ground

    Coconut Eggnog Directions
    Into a large saucepan, pour the coconut milk/ cream and add the white sugar.
    Heat BUT DO NOT BOIL over a medium heat.
    In a large bowl, beat the egg yolks with the vanilla essence.
    Into the bowl, pour approximately half the coconut milk & sugar mixture.
    Whisk briskly.
    Add the remainder of the coconut milk & sugar mixture.
    Pour the combined mixture back into your large saucepan.
    Wash out the large bowl because you'll need it again in a few minutes.
    Cook over a low heat BUT DO NOT BOIL, ensuring that you continuously stir.
    Continue stirring until the eggnog thickens slightly - enough to be able to coat the back of a spoon.
    Pour & strain the eggnog back into the (washed, rinsed & dried) large bowl.
    Allow the eggnog to sit and cool until it becomes room temperature.
    Stir in the dark rum.
    Cover with plastic wrap and refrigerate for at least 3 hours, but preferably overnight.
    Just prior to serving, combine the ground nutmeg & ground cinnamon on a small dish, and sprinkle a little of the mixture on top of each served glassful of your delicious coconut eggnog!

    Serves: 6.





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