This coconut cream eggnog is smooth, dreamy, and super cozy.
It’s got all the creamy richness of traditional eggnog, but with a tropical coconut twist that makes it totally unforgettable.
No dairy here — just creamy coconut milk, a touch of spice, and a little sweetness.
It’s super simple to make and perfect for sipping during the holidays or any time you’re craving a creamy, spiced drink.
Why I Love This Recipe
This one’s been a favorite at my house for years. I started making it when a friend with dairy allergies came over for a holiday party, and honestly — we all liked it better than the original. It’s rich, warm, and has just the right amount of spice. You can serve it warm or chilled, with or without a splash of rum, and it always hits the spot.
- It’s dairy-free but still super creamy
- Easy to make in one pot
- Customizable: serve it warm or cold
- Great for making ahead
Makes: 4 servings
Cook Time: 15 minutes (plus chilling if serving cold)
What You’ll Need
- 1 (13.5 oz) can full-fat coconut milk
- 1 ½ cups unsweetened almond milk
- 4 egg yolks
- ¼ cup maple syrup
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
- 1 tsp vanilla extract
- Optional: 2 oz dark rum
- Optional toppings: coconut whipped cream, extra nutmeg, cinnamon stick
Pro Tips
- Stir constantly once the egg yolks go in — this keeps them from curdling
- Use a whisk, not a spoon — it helps smooth everything out faster
- Chill it fully if you want to serve it cold — it thickens as it cools
- Add the rum after removing from heat so it doesn’t burn off
- Don’t skip the pinch of salt — it really brings out the flavors
Tools Required
- Medium saucepan
- Whisk
- Fine mesh strainer
- Mixing bowl
- Ladle
- Measuring cups and spoons
- Glass mugs or cups
Substitutions and Variations
- Use cashew milk instead of almond for a richer texture
- Swap maple syrup with honey or coconut sugar
- Add a splash of coffee for a coconut eggnog latte twist
- Use pasteurized eggs if you’re worried about raw egg yolks
- Skip the rum for a completely alcohol-free version
Make Ahead Tips
You can make this eggnog up to 3 days ahead. Let it cool, then store in an airtight jar or container in the fridge. Just stir or shake before serving. Warm gently on the stove if serving hot again.
How to Make Coconut Cream Eggnog
Step 1: Whisk the Yolks and Maple Syrup
In a mixing bowl, whisk 4 egg yolks and ¼ cup maple syrup together until smooth and slightly pale.
Step 2: Warm the Coconut and Almond Milk
In a medium saucepan over medium heat, add 1 (13.5 oz) can of full-fat coconut milk and 1½ cups unsweetened almond milk. Stir until warm but not boiling.
Step 3: Temper the Egg Mixture
Slowly pour a little of the warm milk into the egg yolk mixture, whisking constantly. Then pour the egg mixture back into the pot while whisking.
Step 4: Cook Until Slightly Thickened
Place the pot back on medium heat. Whisk constantly until the mixture thickens slightly — about 4–5 minutes. Don’t let it boil.
Step 5: Add Spices, Vanilla, and Salt
Turn off the heat. Whisk in ¼ tsp cinnamon, ¼ tsp nutmeg, pinch of salt, and 1 tsp vanilla extract. Optional: Stir in 2 oz dark rum.
Step 6: Strain and Serve
Pour the eggnog through a fine mesh strainer into mugs. Top with coconut whipped cream, extra nutmeg, and a cinnamon stick if you like.
Macros (per serving, without rum or toppings)
- Calories: 210
- Protein: 4g
- Carbs: 14g
- Fat: 17g
- Fiber: 1g
- Sugar: 10g
Why This Recipe Works (Quick Science)
Egg yolks thicken the mixture when gently heated, creating that classic creamy texture without needing dairy. The fat in coconut milk makes it rich and smooth. Whisking the yolks with warm milk slowly (tempering) stops them from scrambling, keeping everything silky.
Common Mistakes
- Overheating the mixture: This can scramble the eggs. Keep the heat medium and whisk constantly.
- Not straining: Straining makes it extra smooth and removes any bits that may have cooked too fast.
- Skipping the chill (if serving cold): Eggnog thickens as it chills, so don’t skip this if you want it cold and creamy.
- Adding rum while cooking: Alcohol should go in after removing from heat to keep the flavor and alcohol content intact.
What to Serve With
- Gingerbread cookies
- Toasted coconut macaroons
- Chocolate truffles
- Shortbread
- Holiday fruit and cheese board
FAQ
Can I make this without eggs?
You can try using cornstarch as a thickener (about 1 tbsp), but the flavor and texture will be a little different.
Can I double the recipe?
Yes! Just use a larger pot and stir constantly to keep it from curdling.
Can I serve it cold?
Absolutely — just chill it in the fridge for a few hours and give it a good stir before serving.
Does it taste like coconut?
A little, but it blends well with the spices and vanilla. Most people love it even if they aren’t big on coconut.
How long does it keep?
Up to 3 days in the fridge. Store it in a jar or airtight container.
Do I have to use rum?
Nope! It’s totally optional and still delicious without it.
Can I use light coconut milk?
You can, but it won’t be as rich and creamy.
What if I want it sweeter?
Just add a little extra maple syrup at the end and stir to taste.
