Thai Style Coconut Eggnog No Eggs Recipes

"EGG NOT" (EGGLESS EGGNOG)

Steps:

• Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving.

COQUITO - COCONUT EGGNOG

Steps:

• 1. In bowl of blender, add evaporated milk, cream of coconut, sweetened condensed milk, coconut milk, rum (if using), vanilla extract and ground cinnamon. Blend on high until mixture is well combined, 1-2 minutes.
• 2. Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold.
• 3. To serve, pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired.

COCONUT EGGNOG

Steps:

• Combine all ingredients except rum, bourbon, vanilla, and cinnamon in a 3 ½ quart slow cooker.
• Beat well with eggbeater.
• Cover and cook on LOW for 4-5 hours until hot.
• Beat again, then add rum, bourbon, vanilla, and cinnamon.
• Stir well and serve.
• You can chill the nog at this point and serve cold.

COCONUT EGGNOG

Steps:

• Bring coconut milk to a simmer in a medium pot over medium-high heat. Whisk together egg yolks, sugar, and vanilla in a bowl until smooth and pale.
• Gradually whisk half the hot coconut milk into the egg mixture, then pour into pot with remaining coconut milk. Cook over medium heat, stirring, until thick and mixture nearly coats the back of a wooden spoon, 2 to 3 minutes.
• Pour through a fine sieve into a bowl. Stir in rum, and refrigerate at least 3 hours and up to overnight. Pour into a pitcher, and serve over ice, garnished with coconut flakes.

COQUITO COCONUT EGGNOG

Steps:

• Pour coconut milk, almond milk, cream of coconut, rum, eggs, sugar, honey, vanilla extract, cinnamon, nutmeg, and cloves into a large bowl and whisk well to combine.
• Blend mixture in two batches in a blender on high speed until frothy, 3 to 4 minutes. Pour into a gallon-size glass container and chill overnight or serve over ice.

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

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!