Coconut Sabajón
This festive season, let yourself be captivated by the flavor of Coconut Sabajón! The Colombian version of eggnog, a creamy drink that is a favorite at end of year celebrations. Learn to prepare our tropical version step-by-step. Made with classic ingredients like cinnamon, vanilla extract, egg yolks, aguardiente or white rum, and for the rich tropical touch, add the fantastic GOYA® Coconut Milk, along with GOYA® Condensed Milk and GOYA® Evaporated Milk. Toast to the holidays with this Colombian eggnog!
More recipe inspirations:
Total Time
25m
Prep Time:10m
Yields:4 Servings
Ingredients
2 cans
(13.5 oz. each)
1 can
(12 oz.)
6
eggs
1 can
(14 oz.)
⅔ cup
aguardiente or white rum
1 tsp.
vanilla extract
Toasted coconut chips or toasted shredded coconut, for garnishing (optional)
Directions
Step 1
Combine coconut milk, evaporated milk and cinnamon sticks, in large saucepan set over medium-low heat; bring to a simmer.
Step 2
Meanwhile, beat egg yolks with sweetened condensed milk electric mixer until thick and pale yellow. Gradually whisk in half the hot milk mixture into egg yolk mixture. Pour into saucepan. Cook, stirring constantly with wooden spoon or spatula, for 5 to 8 minutes or until mixture thickens and coats back of spoon.
Step 3
Remove from heat. Strain through fine-meshed sieve and remove cinnamon sticks. Cool completely.
Step 4
Stir in rum or aguardiente and vanilla. Cover and chill in refrigerator for at least 6 to 8 hours and up to 3 to 5 days.
Step 5
Pour into small glasses to serve and garnish with toasted coconut and cinnamon.
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Coconut Sabajón
Prep Time 10m
Total time 25m
Yields: 4 Servings
This festive season, let yourself be captivated by the flavor of Coconut Sabajón! The Colombian version of eggnog, a creamy drink that is a favorite at end of year celebrations. Learn to prepare our tropical version step-by-step. Made with classic ingredients like cinnamon, vanilla extract, egg yolks, aguardiente or white rum, and for the rich tropical touch, add the fantastic GOYA® Coconut Milk, along with GOYA® Condensed Milk and GOYA® Evaporated Milk. Toast to the holidays with this Colombian eggnog!
More recipe inspirations:
Ingredients
2 cans (13.5 oz. each)
1 can (12 oz.)
6
eggs
1 can (14 oz.)
⅔ cup
aguardiente or white rum
1 tsp.
vanilla extract
Toasted coconut chips or toasted shredded coconut, for garnishing (optional)
Directions
Step 1
Combine coconut milk, evaporated milk and cinnamon sticks, in large saucepan set over medium-low heat; bring to a simmer.
Step 2
Meanwhile, beat egg yolks with sweetened condensed milk electric mixer until thick and pale yellow. Gradually whisk in half the hot milk mixture into egg yolk mixture. Pour into saucepan. Cook, stirring constantly with wooden spoon or spatula, for 5 to 8 minutes or until mixture thickens and coats back of spoon.
Step 3
Remove from heat. Strain through fine-meshed sieve and remove cinnamon sticks. Cool completely.
Step 4
Stir in rum or aguardiente and vanilla. Cover and chill in refrigerator for at least 6 to 8 hours and up to 3 to 5 days.
Step 5
Pour into small glasses to serve and garnish with toasted coconut and cinnamon.
