Toasted Coconut Eggnog
Toasted Coconut Eggnog takes roughly 10 minutes from beginning to end. This recipe makes 4 servings with 1343 calories, 19g of protein, and 92g of fat each. For $5.11 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 56 people found this recipe to be delicious and satisfying. It will be a hit at your Christmas event. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Head to the store and pick up allspice, heavy cream, coconut milk, and a few other things to make it today. It is brought to you by Serious Eats. With a spoonacular score of 63%, this dish is good. Toasted Coconut Banana Bread with Vanilla Toasted Coconut Glaze, Toasted Coconut Pancakes with Toasted Coconut Sauce, and Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream are very similar to this recipe.
Servings: 4
Ingredients:
1/4 teaspoon allspice
1 cup unsweetened coconut flakes, toasted in a dry skillet over medium heat until pale brown
2 cups coconut milk
2 cups dark rum
8 eggs, separated
2 cups heavy cream
2/3 cup sugar
1 cup whole milk
Equipment:
stand mixer
whisk
bowl
spatula
Cooking instruction summary:
Procedures 1 Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl. 2 Add egg yolks and remaining sugar to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add coconut milk, milk, cream, alcohol, and allspice and mix on low speed to combine. 3 Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with toasted coconut.
Step by step:
1. Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds.
2. Transfer whites to a large bowl. Do not wash bowl.
3. Add egg yolks and remaining sugar to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total.
4. Add coconut milk, milk, cream, alcohol, and allspice and mix on low speed to combine.
5. Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated.
6. Serve by ladling into goblets and garnishing with toasted coconut.
Nutrition Information:
covered percent of daily need
