This is one of the most delicious concoctions I have ever tasted. OMG, is it good! I bet you’re thinking “Eggnog, in the springtime?” Well, Yes! Why not!?! It is soooo good, why limit it to the fall time alone?
This is one of the most delicious concoctions I have ever tasted. OMG, is it good!
Only this eggnog is a little different as it is made with coconut milk and ideally the fresh, homemade kind you get straight out of the coconut. You can use canned coconut milk if that is your only option. I know it can be hard to find fresh young coconuts in small towns. But if you do have access to them, the cost and effort of getting them open is well worth it.
I know it can be hard to find fresh young coconuts in small towns. But if you do have access to them, the cost and effort of getting them open is well worth it.
I love incorporating coconut into my dishes as it is one of the world’s most powerful superfoods. It is full of healing fats, immune boosting lauric acid (which is only found in mother’s milk besides coconuts), electrolytes and is delicious and satiating.
- 2 organic young Thai coconuts (raw cow or goat milk is also an option if you prefer)
- 2-4 dates (pits removed)
- 2 teaspoons vanilla extract (organic) or ½ vanilla bean
- ½ – 1 teaspoon nutmeg powder
- 2 raw egg yolks (only from a trusted and fresh source)
- handful of ice
- Crack open 2 coconuts. There are several methods and I am far from being a pro at opening coconuts, but the easiest way I have found it to take a butcher knife to the top pointy side of the coconut and start wacking until the shell breaks. At this point, you have to be careful not to loose all the delicious coconut water inside. You also have to be careful with where you place your other hand. Only place it on the outer edge of the other side of the coconut to keep it safe. You can also use a machete if you feel more comfortable. Or a chainsaw. Hey, options are great, right?!
- Once you get it open, start to pry off the top. Then pour the coconut water over a strainer and into a glass measuring cup. Make sure it looks clear and tastes good. Sometimes you might get an “off” coconut that has grey or pink water. If you get one of these, do not use this coconut.
- Once you have made sure the coconut water is good, start scraping the coconut meat out of the coconut. I use a regular spoon to do this.
- Place the coconut water and coconut meat into the blender. Ideally you are using a high powered blender like a Vitamix or Blendtech. Blend on high for about 60 seconds until you have a creamy mixture. Congrats, you have made your own homemade coconut milk. This alone is beyond delicious!
- Then add vanilla, dates, ice and nutmeg. Blend on high about 30 seconds until dates are smooth and incorporated.
- Then add raw (not cooked) egg yolks and blend on low for about 5 seconds more. Make sure to only use eggs that are super high quality like pastured, organic eggs that are fresh.
- Next, pour into a glass and try, just try, not to drink this all at once. I know it will be very hard. You can also place this into little ramekins inside the fridge overnight and find it jelled the next day. Eat as a pudding.