This content is intended solely for users of legal drinking age. Drink responsibly.
Cook Time
-
Total Time
-
Yield
12 servings
Ingredients
4 egg yolks, beaten
2 cups heavy whipping cream (480 mL)
1 oz coconut oil (25 g)
2 cans cream of coconut, 27 ounces (765 grams)
1 can unsweetened coconut milk, 13.5 ounces (380 grams)
1 cup rum (240 mL)
½ cup warm water (120 mL)
¼ teaspoon ground cloves
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 tablespoon vanilla extract
keto-friendly sweetener of choice, such as stevia, splenda, or monkfruit, to taste
Nutrition Info
Calories 563
Fat 56g
Carbs 7g
Fiber 0g
Sugar 40g
Protein 7g
How to Make It
1. Step
In a double boiler, combine the egg yolks and heavy whipping cream . Stirring constantly, warm over lightly simmering water until the mixture reaches a 160°F (71°C). Slowly drip in the coconut oil to emulsify. The mix should be smooth and creamy. It should be able to coat the back of a spoon.
2. Step
Add the mix to a blender with the cream of coconut, unsweetened coconut milk, rum, water, spices (or use 2 tablespoons pumpkin pie spice),and vanilla. Blend until smooth. Taste and sweeten to your liking using your preferred keto-friendly sweetener. Pour into glass bottles and chill.
