Coconut eggnog overnight oats (with homemade eggnog #SundaySupper

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1/4 cup Coconut milk

• Pasta & Grains

  • 1/2 cup Rolled oats/old fashioned oats

• Baking & Spices

  • 1/8 tsp Nutmeg
  • 2 tsp Sugar
  • 1/4 tsp Vanilla essence

• Nuts & Seeds

  • 2 tbsp Coconut/desiccated coconut

• Dairy

  • 1/2 cup Milk

Found on carolinescooking.com

Description

Ingredients

• 1 egg, separated
• 2tsp sugar
• ½cup/120ml milk (either regular dairy or almond/drinking coconut milk for dairy free version)
• ¼cup/60ml coconut milk (cooking thickness/from can)
• ⅛tsp nutmeg
• ¼tsp vanilla essence
• ½ cup rolled oats/old fashioned oats
• 2tbsp shredded coconut/desiccated coconut
• (approx 1oz rum and/or whisky if you want to spike the leftover eggnog)

Directions

• Whisk together the egg yolk and sugar until smooth. Add the milk, coconut milk, nutmeg and vanilla and mix well.
• Separately whisk the egg white until you get soft peaks then fold it into the milk mixture.
• Measure out the oats and add ½cup/120ml of the eggnog to the oats. Cover and leave to soak overnight in the fridge. Meanwhile, enjoy your remaining eggnog, with a little extra nutmeg on top (and spiked if you like).
• In the morning, lightly toast the coconut and serve on top of the soaked oats, stirring through as you eat.
• Note - if you are not comfortable with using raw eggs, warm the mixture over a very low heat, stirring, until it reaches 140F. Continue to heat for 3min then allow to cool. Watch it carefully as you dont want the eggs to cook.