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Co-Keto (Puerto Rican Coconut Eggnog)

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This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Co-Keto (Puerto Rican Coconut Eggnog)


for 12 servings

  • 4 egg yolks, beaten
  • 2 cups heavy whipping cream (480 mL)
  • 1 oz coconut oil (25 g)
  • 2 cans cream of coconut, 27 ounces (765 grams)
  • 1 can unsweetened coconut milk, 13.5 ounces (380 grams)
  • 1 cup rum (240 mL)
  • ½ cup warm water (120 mL)
  • 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

Nutrition Info

    Calories 563
    Fat 56g
    Carbs 7g
    Fiber 0g
    Sugar 40g
    Protein 7g

Estimated values based on one serving size.


  1. 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.
  2. 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.
  3. Enjoy!

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