17 Desserts For the Holidays
It's Christmas time again and what better way to celebrate the holidays than being with...
Coquito - Latin American Eggnog Version
10
Servings
Servings
10m PT10M
Prep Time
Prep Time
15m PT15M
Cook Time
Cook Time
25m
Ready In
Ready In
"I like this coconut eggnog because the eggs get cooked in it and its delicious"
Original recipe yields 10 servings
Ingredients
Nutritional
- Serving Size: 1 (175.1 g)
- Calories 346
- Total Fat - 28.6 g
- Saturated Fat - 17.8 g
- Cholesterol - 535.4 mg
- Sodium - 109.5 mg
- Total Carbohydrate - 11.8 g
- Dietary Fiber - 3.7 g
- Sugars - 6.5 g
- Protein - 11.4 g
- Calcium - 156.7 mg
- Iron - 2.3 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.1 mg
Step 1
In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.
Step 2
Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight.
Tips & Variations
No special items needed.
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