Coconut Eggnog Floats

Coconut Eggnog Floats
  • 4Servings


  • 4 eggs, separated
  • 1 cup canned cream of coconut
  • 1/4 cup plus 1 tbsp. sugar
  • 3 cups milk
  • 3 cups chilled heavy cream, divided
  • 3/4 cup (6 oz.) spiced rum
  • 1/8 teaspoon salt
  • 1 vanilla bean, split lengthwise, seeds scraped out, or 2 tsp. pure vanilla extract
  • Coconut sorbet, or ice cream for topping
  • Large flake coconut, toasted


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.

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.