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Latik Toasted Coconut Eggnog

Indulge in the rich, toasty delight of coconut with this Filipino-style Latik Eggnog! This exceptional beverage deserves a place in your holiday traditions. Savor its luxurious, lactose-free creaminess that surpasses any store-bought option.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 6
Course: Drinks
Cuisine: American, Asian, Filipino
Ingredients Equipment Method Notes

Ingredients
  

Latik
  • 13.5 oz coconut cream See Note 1.
Latik Toasted Coconut Eggnog
  • 6 eggs separated
  • 13.5 oz coconut milk
  • 13.5 oz coconut cream
  • 1 cup dark rum
  • ½ cup sugar divided in half
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • latik for topping

Equipment

  • Tuxton Home Concentrix Stainless Steel Saucepan
  • Kitchenaid Mixer with whisk attachment
  • mixing bowl(s)
  • glassware

Method
 

Make Latik
  1. In a saucepan, bring coconut cream to boiling. Then lower the heat to maintain a simmer.
  2. Reduce for 45 min - 1 hour, stirring to prevent burning.
  3. Once the milk begins to curdle, stir less frequently to maintain the curdles while also preventing burning.
  4. Cook until the curdles are golden brown. Turn off the heat, strain, and place the latik on a paper towel to cool.
Make Eggnog
  1. With an electric mixer, beat the egg whites until soft peaks form.
  2. Add half the sugar and beat until medium peaks form. Transfer to a bowl and set aside.
  3. With the electric mixer, beat the egg yolks with the remaining sugar. Then add the coconut milk, coconut cream, nutmeg, cinnamon, and rum.
  4. Add ⅓ of the egg whites and fold it in. Then add the remaining egg whites and gently mix together.
  5. Serve immediately in cocktail glasses and top them with latik. Alternatively, place the eggnog in the refrigerator and age it for 2-3 weeks.

Notes

Note 1. For coconut cream, avoid any brands that contain added emulsifiers, especially guar gum and carrageenan. These ingredients can alter the taste and texture of the coconut cream. When making latik, it’s important to use additive-free coconut cream because the additives can interfere with the curdling process needed to create the toasted coconut curds.