Toasted Coconut Eggnog Recipe

Updated March 25, 2025

For more eggnog variations, check out this post.

Recipe Details

Prep 10 mins

Active 10 mins

Total 10 mins

Serves 12 to 16 servings

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Ingredients

8 eggs, separated
2/3 cup sugar
2 cups coconut milk
1 cup whole milk
2 cups heavy cream
2 cups dark rum
1/4 teaspoon allspice
1 cup unsweetened coconut flakes, toasted in a dry skillet over medium heat until pale brown

Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.
Add egg yolks and remaining sugar to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add coconut milk, milk, cream, alcohol, and allspice and mix on low speed to combine.
Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with toasted coconut.

stand mixer, hand blender with whisk attachment, or handheld electric mixer

Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories	320
% Daily Value*
Total Fat 23g	30%
Saturated Fat 16g	82%
Cholesterol 128mg	43%
Sodium 56mg	2%
Total Carbohydrate 12g	4%
Dietary Fiber 1g	3%
Total Sugars 10g
Protein 5g
Vitamin C 1mg	3%
Calcium 58mg	4%
Iron 2mg	9%
Potassium 175mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.