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Coconut eggnog brings a tropical flare to the holidays

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The holidays never seem complete without having some eggnog to drink. Over time it is almost a tradition to serve up some nog during the winter holidays. Many eggnog recipes are very rich and creamy making the drink stand out the any other beverage. Some eggnog recipes are spiked with spirits such as run like this one. The additional of the alcohol is optional depending upon whom it will be served to. Aside from that, this eggnog brings forth a tropical flare with the additional of coconut cream not usual to eggnog recipes. If you love coconut, this holiday drink will become a new addition to the beverages served during the holiday season.


  • 3 cups of milk
  • 6 egg yolks, beaten
  • 1 (15-16 ounce) can of cream of coconut
  • ¼ - ½ cup of run (optional) or 2 teaspoons of rum extract
  • 2 teaspoons of vanilla extract
  • 1.2 cup of whipping cream
  • 1 tablespoon of sugar
  • 10 teaspoons of toasted shredded coconut for garnish (optional)


  1. In a medium saucepan combine together the egg yolks and milk.
  2. Cook the egg mixture long enough until it just starts to boil and remove the pan from the stove.
  3. Add the run, vanilla and cream of coconut into the pan and stir well.
  4. Pour the mixture into a large covered pitcher or mixing bowl and refrigerate for 3-24 hours.
  5. When ready to serve take the sugar and whipping cream and add it into a chilled bowl then beat it using an electric mixer until soft peaks begin to form.
  6. Pour coconut eggnog into glasses and add a dollop of the shipped cream on top.
  7. Sprinkle 1 teaspoon of toasted coconut flakes to garnish if desired.
  8. Serve cold.
  9. Enjoy!


  • Whenever serving beverages with alcohol beware of the presence of children and keep pitchers and punch bowls out of their reach.
  • Drink responsively and always have a designated driver available if you really get in the holiday spirit.
  • Never drink and drive.
  • For those who don’t drink and still want the run flavoring prepare the recipe with the rum extract instead. Make two batches and label the pitchers so guests know and can make their own choice as to whether they want a glass of the flavored or spiked coconut eggnog to celebrate with.

© 2013 Beverly Mucha / All Rights Reserved

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