Recipe: Coconut Holiday Eggnog

COCONUT HOLIDAY EGGNOG

6 eggs
1 1/2 C. Coco Lopez Cream of Coconut
1 qt. milk
2 C. (1 pt.) heavy cream
1 T. vanilla extract
1 C. dark rum
Ground nutmeg or coconut flakes

In a large bowl, beat eggs until fluffy. Beat in cream of coconut. Gradually beat in milk and cream. Stir in vanilla extract and rum. Chill for several hours. Serve in punch cups. Sprinkle each serving with nutmeg or coconut flakes. For a thicker eggnog, beat heavy cream until stiff and fold into egg mixture. Serves 10 to 12.

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