Coconut Eggnog

Coconut Eggnog

Servings: 2
Preparation Time: 10–15 Minutes

Ingredients:

• 3 cups homemade coconut milk (made from shredded coconut)*
• 4 egg** yolks, beaten – See Note below.
• 2 teaspoons vanilla extract
• 1 tablespoon maple syrup (or more if you prefer)
• cinnamon

**Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Gently heat coconut milk over low-medium heat. Stir in egg yolks. Continue to stir until the milk becomes thick. Add vanilla extract and maple syrup. Taste coconut eggnog and add more maple syrup if you desire.

Refrigerate for two hours before serving. Pour into individual cups and sprinkle with cinnamon.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Tiffany, Junction City, OR.

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