- 3 c. coconut milk
- 2 ea. cloves, whole
- 1 ea. 3 to 4-inch stick of Ceylon cinnamon or canela
- 1/2 t. nutmeg, grated
- 1/4 t. baking soda
- 1/2 c. sugar
- 6 ea. egg yolks, large
- 1/4 c. Avocados From Mexico, mashed
- 1/2 c. coconut rum (or coconut tequila), or more to taste
- Combine the milk, whole cloves, cinnamon, grated nutmeg, vanilla extract and baking soda in a medium saucepan and bring to a simmer over medium heat.
- Once it starts simmering around the edges, reduce the heat to the lowest possible setting and simmer for 15 minutes.
- Remove from the heat and using a strainer or fine mesh, strain it onto a medium bowl. Wash and rinse the saucepan.
- In a small bowl, beat the egg yolks with the sugar until the mixture has thickened and its color has changed from a bright to a pale yellow, about a minute.
- Very slowly pour the egg yolk mix into the coconut milk mix, as you quickly combine it into the milk using a whisk or fork. Return the mixture to the rinsed sauce pan and heat over low heat, stirring with a spatula occasionally, until it is creamy and has thickened so as to lightly coat the back of a wooden spoon. It will take about 12 to 15 minutes.
- Remove from the heat. Let it cool slightly, pour into the jar of a blender along with the mashed avocado and coconut rum and puree until completely smooth. Serve warm or store in a bottle or container in the refrigerator.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!