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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)

Ingredients

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.

Preparation

  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!

Ingredients

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.

Preparation

  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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