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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, vigorously whisk the egg yolks and 1 cup canned cream of coconut until the mixture is very pale, 1 to 2 minutes. Whisk in the milk, 1 cup cream, the rum, salt and the vanilla bean and seeds.

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  • In the bowl of a stand mixer, beat the egg whites on medium until soft peaks form. Add 1/4 cup sugar; beat to form stiff peaks. In 2 batches, whisk the whites into the yolk mixture. Cover; refrigerate 4 to 6 hours.

  • Before serving, in a medium bowl, beat the remaining 2 cups cream and 1 tbsp. sugar until soft peaks form, about 2 minutes. discard the vanilla bean. Gently whisk the eggnog; ladle into cups. Garnish with coconut sorbet and toasted coconut.

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