Co Keto Puerto Rican Coconut Eggnog Recipe By Tasty

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CO-KETO (PUERTO RICAN COCONUT EGGNOG) RECIPE BY TASTY



Co-Keto (Puerto Rican Coconut Eggnog) Recipe by Tasty image

This content is intended solely for users of legal drinking age. Drink responsibly.

Provided by Chef Rickie Pérez

Categories     Dinner

Yield 12 servings

Number Of Ingredients 13

4 egg yolks, beaten
2 cups heavy whipping cream
1 oz coconut oil
2 cans cream of coconut, 27 ounces (765 grams)
1 can unsweetened coconut milk, 13.5 ounces (380 grams)
1 cup rum
½ cup warm water
¼ teaspoon ground cloves
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 tablespoon vanilla extract
keto-friendly sweetener of choice, such as stevia, splenda, or monkfruit, to taste

Steps:

  • In a double boiler, combine the egg yolks and heavy whipping cream . Stirring constantly, warm over lightly simmering water until the mixture reaches a 160°F (71°C). Slowly drip in the coconut oil to emulsify. The mix should be smooth and creamy. It should be able to coat the back of a spoon.
  • Add the mix to a blender with the cream of coconut, unsweetened coconut milk, rum, water, spices (or use 2 tablespoons pumpkin pie spice), and vanilla. Blend until smooth. Taste and sweeten to your liking using your preferred keto-friendly sweetener. Pour into glass bottles and chill.
  • Enjoy!

Nutrition Facts : Calories 563 calories, Carbohydrate 7 grams, Fat 56 grams, Fiber 0 grams, Protein 7 grams, Sugar 40 grams

COQUITO - PUERTO RICAN EGGNOG



Coquito - Puerto Rican Eggnog image

Who says eggnog is only served at Christmas? This creamy, smooth concoction is good all year long and is as complicated as grabbing a can opener and turning on your blender.

Provided by SusieQusie

Categories     Beverages

Time 10m

Yield 1 1/2 quarts, 12 serving(s)

Number Of Ingredients 8

1 (8 1/2 ounce) can cream of coconut, such as Coco Lopez
1 (14 ounce) can sweetened condensed milk, such as Eagle Brand
1/2 cup egg substitute
1 (14 ounce) can evaporated milk
2 teaspoons vanilla
Malibu rum, to taste, be generous
cinnamon
nutmeg

Steps:

  • You'll find that upon opening the can of cream of coconut, there is a waxy "head" that rises to the top of the can. Gently break through it with your spatula.
  • Add cream of coconut to the blender and process it for a few minutes until it is smooth, then add the condensed milk, which is thick and creamy. This helps to bind the cream of coconut so that it doesn't separate in your coquito later on.
  • Pour in the egg substitute, the evaporated milk and the vanilla. Blend till combined.
  • Stir in the rum to taste, and finish off with a dusting of cinnamon and or nutmeg. Chill.
  • Optionally, add rum just before serving.

Nutrition Facts : Calories 229, Fat 8.7, SaturatedFat 6.4, Cholesterol 20.8, Sodium 104.3, Carbohydrate 32.3, Sugar 28.6, Protein 6.1

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