Paleo Toasted Coconut Eggnog (Edit recipe)

I’ve adapted the classic eggnog (a la Alton Brown) to make it completely paleo and added my own twist with some fragrant toasted coconut! Yum! I’ve replaced the traditional cream with coconut milk and use maple syrup to sweeten instead of refined sugar. The result is every bit as creamy and delicious as the original. You won’t even know the difference. I actually think this paleo eggnog has more depth of flavor than traditional eggnog because of the natural flavors in the coconut milk and the maple syrup. I don’t think you’ll be missing the “real stuff” one bit.

10 minutes

2 hours

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	346
Fat:	22 g
Carbohydrates:	14 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	2 mg
Fiber:	0 g
Sugars:	13 g
Calculated per serving.

by Kit Hondrum

View original recipe

Serves: 4

Ingredients

4 Eggs, large (separated), fresh
.25 cup Pure Maple Syrup, (see notes for keto)
2 cups Coconut Milk, full fat
4-6 oz Makers Mark Bourbon, optional (118-177mL)
1 tsp Vanilla Extract
1 tsp Nutmeg, freshly grated
2 Tbsp shredded and toasted Coconut, unsweetened
Nutmeg, extra, for topping

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Using a stand mixer with a whisk attachment or a hand mixer, beat egg yolks on high until they are creamy and lighten in color (approximately 2 minutes).
Reduce speed to medium and slowly pour in maple syrup.
Continue beating over medium or medium-low and pour in coconut milk, bourbon, vanilla, and nutmeg.
Once everything is well combined, pour into bottle, jar, or pitcher with a tight-fitting lid and chill for a few hours or overnight. Alternately, if you prefer your eggnog at room temperature, you can consume it right away! I like it both ways, but prefer it nice and cold.
When ready to serve, beat egg whites until you get soft peaks. Make sure your bowl and whisk attachment are really clean and don't have any oils on them because this will prevent your whites from whipping up correctly.
Fold egg whites into the cold eggnog. I like to do this in a pitcher using a silicon spatula.
Serve in glasses and top with toasted coconut and more freshly grated nutmeg.
Store leftover eggnog under refrigeration with a tight-fitting lid and shake well before serving.

Notes

For a low carb/keto version, just omit the bourbon and substitute Lakanto maple flavored syrup for the maple syrup! // Consuming raw eggs carries a small risk of contracting a foodborne illness, so please use caution if you are pregnant, elderly, have a compromised immune system, or are making this for small children (the non-alcoholic version for the kids, of course). For the rest of us, the risk is low. Just make sure to use fresh eggs. To lower the risk even more, wash the eggs before cracking them.