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Ingredients

• 4 Large Eggs (separated)
• 2 cups Unsweetened Coconut Milk (not the canned variety)
• 1 cup Heavy Cream
• 1 tablespoon Rum Extract (Substitute 3 ounces Rum for kick but alcohol adds sugar))
• 1 tablespoon Vanilla
• 1/2 cup Splenda
• 1 teaspoon Nutmeg (Freshly ground is best.)

Instructions

Traditional Method
1. Separate the Egg Whites into a mixing bowl to be used later.
2. Put the Egg Yolks In a 4 cup or larger blender.
3. Blend the Egg Yolks until frothy.
4. Add the Splenda and blend for 30 seconds.
5. Add the Coconut Milk, Heavy Cream, Rum Extract and Nutmeg.
6. Blend for 30 seconds to mix thoroughly and thicken it up.
7. Using a hand mixer, beat the Egg Whites until stiff peaks form.
8. Whisk the two mixtures together
9. Chill and serve.
Cooked Method
10. Separate the Egg Whites into a mixing bowl to be used later.
11. Put the Egg Yolks In a 4 cup or larger blender.
12. Blend the Egg Yolks until frothy.
13. Add the Splenda and blend for 30 seconds.
14. In a medium saucepan on high heat, add the Coconut Milk, Heavy Cream, Rum Extract and Nutmeg.
15. Bring just to a boil, stirring frequently
16. With the blender on low speed, pour the hot mixture slowly into the Egg Yolk and Splenda mixture.
17. Blend for additional 30 seconds to mix thoroughly and thicken it up.
18. Return mixture to saucepan and heat the mixture to 160 degrees.
19. Using a hand mixer, beat the Egg Whites until stiff peaks form.
20. Whisk the two mixtures together.
21. Chill and serve.

Notes