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

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Co-Keto (Puerto Rican Coconut Eggnog) Recipe by Tasty image

This content is intended solely for users of legal drinking age. Drink responsibly.

Provided by Chef Rickie Pérez

Categories     Dinner

Yield 12 servings

Number Of Ingredients 13

4 egg yolks, beaten
2 cups heavy whipping cream
1 oz coconut oil
2 cans cream of coconut, 27 ounces (765 grams)
1 can unsweetened coconut milk, 13.5 ounces (380 grams)
1 cup rum
½ cup warm water
¼ teaspoon ground cloves
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 tablespoon vanilla extract
keto-friendly sweetener of choice, such as stevia, splenda, or monkfruit, to taste

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!

Nutrition Facts : Calories 563 calories, Carbohydrate 7 grams, Fat 56 grams, Fiber 0 grams, Protein 7 grams, Sugar 40 grams

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