Tropical Coconut Elixir
This festive season, indulge in the exotic flavors of our Tropical Coconut Elixir! This Colombian-inspired eggnog, known as Coconut Sabajón, is a luscious and creamy concoction that's a beloved delight during year-end festivities. The recipe incorporates classic ingredients like cinnamon, vanilla extract, egg yolks, aguardiente or white rum, and is enriched with the delightful GOYA(r) Coconut Milk, along with GOYA(r) Condensed Milk and GOYA(r) Evaporated Milk. Embrace the holiday spirit with a glass of this tantalizing Colombian eggnog and savor the tropical twist!
Tropical Coconut Elixir
A creamy and tropical Colombian eggnog enhanced with coconut milk, cinnamon, and a touch of rum.
Prep Time
10 mins
Total Time
10 mins
Ingredients
- 6 oz. GOYA(r) Coconut Milk
- 3 oz. GOYA(r) Evaporated Milk
- 1 GOYA(r) Cinnamon Stick
- 2 eggs
- 2 oz. GOYA(r) Sweetened Condensed Milk
- 1 1/3 oz. aguardiente or white rum
- 1/4 tsp. vanilla extract
- GOYA(r) Ground Cinnamon or Cinnamon Stick, for garnishing (optional)
- Toasted coconut chips or toasted shredded coconut, for garnishing (optional)
Instructions
- In a large saucepan over medium-low heat, combine the coconut milk, evaporated milk, and cinnamon stick, and bring to a simmer.
- Meanwhile, using an electric mixer, beat the egg yolks with sweetened condensed milk until the mixture becomes thick and pale yellow. Gradually whisk in half of the hot milk mixture into the egg yolk mixture, then pour it back into the saucepan. Cook and stir constantly for 5 to 8 minutes until the mixture thickens and coats the back of a spoon.
- Remove from heat, strain the mixture through a fine-meshed sieve, and discard the cinnamon stick. Allow the mixture to cool completely.
- Stir in the rum or aguardiente and vanilla extract. Cover and chill in the refrigerator for at least 6 to 8 hours, or up to 3 to 5 days.
- Pour into small glasses, serve, and garnish with toasted coconut and cinnamon.