Best Coconut Eggnog Recipes

COQUITO (PUERTO RICAN COCONUT EGGNOG)

Steps:

• Combine the three milks with the cream of coconut in a large blender and blend until well combined. Add the rum, vanilla extract and ground cinnamon and blend together. (If your blender is small, do this in batches and pour into a large bowl as you go.)
• Pour the coquito into bottles and drop 1 cinnamon stick and vanilla bean half into each. Cover and refrigerate until very cold, at least 2 hours.
• Serve straight in small glasses or over ice in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about 1 week (shake the bottle vigorously each time before serving; see Cook's Note).

COQUITO - COCONUT EGGNOG

Steps:

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

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.

PUERTO RICAN COCONUT EGGNOG (COQUITO)

Steps:

• Beat together the evaporated milk and egg yolks in a medium bowl. Strain into a 3-quart pot and simmer over medium heat until slightly thickened, about 5 minutes. Remove from the heat and let cool.
• Transfer the egg yolk mixture to a blender, and blend in batches. Add the remaining ingredients, blending at high speed until frothy. Pour into a pitcher and refrigerate until chilled before serving.

IMPOSSIBLE EGGNOG COCONUT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch pie plate.
• Blend eggnog, coconut flakes, sugar, flour, eggs, butter, and vanilla extract in a blender until well mixed; pour into prepared pie plate. Sprinkle nutmeg over the surface of the blended mixture.
• Bake in preheated oven until set in the middle, about 45 minutes.
• Cool pie at room temperature until the pie plate is no longer hot. Refrigerate pie until chilled completely, at least 30 minutes.

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.

COQUITO (PUERTO RICAN COCONUT EGGNOG)

Steps:

• 1. Mix evaporated milk, condensed milk, cream of coconut, vanilla extract, ground cinnamon, nutmeg, and egg yolks in a blender or with mixer.
• 2. Pour into a gallon-size container. Add coconut rum.
• 3. Refrigerate (preferably overnight).
• 4. Serve chilled with a cinnamon stick. Enjoy!

COCONUT EGGNOG PIE

Steps:

• Preheat oven to 425°. In a large bowl, beat the first 7 ingredients until blended; stir in 2 cups coconut. Pour into crust; sprinkle with walnuts and remaining coconut. Bake on a lower oven rack 10 minutes., Reduce oven setting to 325°. Cover top loosely with foil. Bake until filling is set, 45-50 minutes. Cool on a wire rack. Refrigerate leftovers.

EASY EGGNOG COCONUT PIE

Steps:

• 1. Put eggs, eggnog,vanilla,and soft butter in a blender (Or you can mix it in a bowl-blender is faster)mix 20-30 seconds
• 2. Add all other ingredients-blend/pulse to get lumps out (if using a bowl mix with spoon or mixer to get the same effect)
• 3. Pour into a sprayed/greased 9" pie dish. Bake 40 minutes & sprinkle top of pie with nutmeg-optional
• 4. Continue baking until a knife in center of pie comes out clean-took me 55 minutes total baking. NOT 55 Minutes more.-lol
• 5. Enjoy----Darn, I almost ate 1/2 of the pie myself!

COQUITO - PUERTO RICAN COCONUT EGGNOG RECIPE - (4.4/5)

Steps:

• Combine evaporated milk, condensed milk, and coconut cream in a large blender and blend until well combined. Add the rum, vanilla, and ground cinnamon, and blend in. If your blender is small, do this in batches and pour into a large bowl as you go. Pour into a pitcher or glass bottles with sealed lids and drop in the cinnamon sticks and vanilla bean halves. Cover and chill in refrigerator for at least 2 hours or until very cold. Serve straight in small glasses garnished or on the rocks in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about one week, just be sure to shake the jar vigorously each time before serving. To cut the rum and make this beverage less strong, replace the desired amount of rum with equal parts ice cold coconut or whole milk. For a non-alcoholic or virgin coquito, cut out the rum and replace it with one cup ice cold coconut or whole milk and one cup ice cold filtered water.

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 RUM EGGNOG)

Steps:

• In a blender, beat the eggs and the rum at high speed. Lower blender setting and add all additional ingredients. Bottle and chill well. Serve in small liqueur, glasses.

COQUITO (COCONUT EGGNOG)

Steps:

• 1. Add all ingredients into a blender and blend for 1 or 2 minutes.
• 2. Pour coconut mixture into a tall bottle; 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 PIE RECIPE

Steps:

• Combine 2-2/3 cups of coconut with butter. Press evenly into ungreased 9inch pie pan. Bake 300degrees 15-20minutes or until brown. Cool Combine pudding mix,rum,nutmeg in bowl. Beat at lowest speed for 1 minute. Fold in cool whip and 2/3 cup coconut. Spoon into crust. Sprinkle with remaining coconut. Chill 2hours.

COCONUT MILK EGGNOG (SOY AND DAIRY FREE)

Steps:

• Heat, but do not boil, coconut milk and honey.
• Beat egg yolks with vanilla extract.
• Add half of coconut milk mixture to egg yolks and stir.
• Add back into remaining coconut milk and stir.
• Cook over low heat, stirring constantly, until egg nog thickens and coats the back of a spoon.
• Stir in cinnamon and nutmeg (Note that cinnamon and nutmeg will not dissolve, so you may wish to add them when you drink it.).
• Allow to cool to room temperature, add rum now if you choose.
• Then cover and refrigerate 3 hours before serving.

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!