Coconut Eggnog Recipe

This coconut eggnog recipe is made by extracting the flavor from sweetened shredded coconut and mixing it with cream, rum, and eggs. See also more Recipes from Hawaii, about Hawaii Dining and our Hawaii Travel Guide.

Ingredients

- 2 cups of milk
- 8 ounces of shredded sweetened coconut
- 1/2 cup of rum (or 1/2 cup more of milk)
- 6 eggs
- 1 cup heavy cream
- Nutmeg

Instructions

Place milk, rum, and coconut in a blender and blend ingredients together until they are well blended. Pour through a wire strainer lined with a double thickness of cheesecloth. Squeeze cheeseclothtightly to extract all the liquid. Discard coconut and return strained liquid to blender. Add the eggs and heavy cream to the blender and blend about 30 seconds, or until the eggs are thoroughly blended with the rest of the mixture. Cover and chill for at least 30 minutes, or up to two days. Right before serving stir well, or better yet, whirl in the blender until the mixture is frothy. Pour into glasses or mugs and sprinkle top with nutmeg.

Related Resources

- Drink Recipes From Hawaii
- Coconut Recipes From Hawaii

---

Collection of Recipes From Hawaii

Foods of Hawaii Cookbooks

About Dining in Hawaii

Hawaii for Visitors

---