Xanthan Gum Free Dairy Free Coquito

Total time2 hr 20 min

Prep time10 min

Cook time10 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

4 pasteurized egg yolks
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
See all
1 can (13.5 oz) full-fat coconut milk
1 can (13.5 oz) coconut cream
½ cup sweetened condensed coconut milk
1 cup white rum
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves

For serving

1 cinnamon stick, for serving (optional)
ground cinnamon, for dusting (optional)

Instructions

1
In a small saucepan, whisk together the pasteurized egg yolks and coconut milk over medium-low heat, stirring constantly, until the mixture reaches 160°F (71°C) on an instant-read thermometer and is thick enough to lightly coat the back of a spoon, about 6–8 minutes. Remove from heat immediately.
2
Pour the warm egg-coconut mixture into a blender. Add the coconut cream, sweetened condensed coconut milk, rum, vanilla extract, ground cinnamon, ground nutmeg, and ground cloves. Blend on high until completely smooth and well combined, about 30 seconds.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!