Tropical Coconut Bliss
Indulge in the festive flavors of the Coconut Sabajón cocktail! This creamy and tropical twist on eggnog is a Colombian favorite during end-of-year celebrations. With a blend of rich ingredients like coconut milk, evaporated milk, sweetened condensed milk, and a hint of cinnamon, this drink offers a delightful taste of the holidays. The addition of aguardiente or white rum adds a touch of warmth and richness, making it the perfect way to toast to the season.
Tropical Coconut Bliss
Coconut Sabajón: A creamy and tropical Colombian eggnog with coconut milk, rum, and a hint of cinnamon.
Prep Time
10 mins
Total Time
10 mins
Ingredients
- 1/2 can (6.75 oz.) GOYA(r) Coconut Milk
- 1/3 can (4 oz.) GOYA(r) Evaporated Milk
- 1/2 GOYA(r) Cinnamon Stick
- 2 eggs
- 1/3 cup GOYA(r) Sweetened Condensed Milk
- 2 1/2 tbsp aguardiente or white rum
- 1/2 tsp vanilla extract
- Pinch of GOYA(r) Ground Cinnamon (for garnishing, optional)
- Toasted coconut chips or toasted shredded coconut (for garnishing, optional)
Instructions
- In a large saucepan over medium-low heat, combine coconut milk, evaporated milk, and cinnamon stick, bringing the mixture to a simmer.
- 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 the mixture, stirring constantly for 5 to 8 minutes, until it thickens and coats the back of a spoon.
- Remove the saucepan from the heat, strain the mixture through a fine-meshed sieve, and remove the cinnamon stick. Allow the mixture to cool completely.
- Stir in the rum or aguardiente and vanilla extract. Cover and chill the mixture in the refrigerator for at least 6 to 8 hours, or up to 3 to 5 days.
- When ready to serve, pour the Coconut Sabajón into small glasses and garnish with toasted coconut and a sprinkle of ground cinnamon, if desired.