Homemade Coconut Egg Nog

Course Beverage


  • 4 cups unsweetened coconut milk
  • 6 tablespoons sugar
  • 8 large egg yolks
  • 2 teaspoons vanilla extract
  • 6 tablespoons dark or spiced
  • Puerto Rico rum
  • ½ teaspoon freshly grated nutmeg


  • Combine coconut milk and sugar in a medium saucepan and scald over medium heat.
  • In a medium bowl, beat the yolks with the vanilla. Beat ¼ cup of the scalded milk mixture into the yolks, then whisk all the yolk mixture into the milk mixture.
  • Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Do not allow to boil.
  • Strain the eggnog into a bowl and stir in the rum.
  • Let stand to cool to room temperature, stirring occasionally.
  • Cover with plastic wrap and refrigerate until well chilled.
  • Pour into glasses and serve with a little nutmeg sprinkled on top.


Not certain where this recipe came from.  I have had it my recipe print for several years.