Recipe Details

  1. In large saucepan, whisk together egg yolks and sugar until well blended. Add 4 cups (1 L) of the coconut milk; mix well. Cook on medium-low heat until temperature reaches 160°F (71°C), stirring constantly. The mixture will thicken and coat the back of a spoon.
  2. Remove from heat. Add remaining 4 cups (1 L) coconut milk; mix well.
  3. Refrigerate until chilled. Add brandy or rum to taste. Serve eggnog in a festive bowl. Top with whipped cream, if desired. Sprinkle with nutmeg.