Serves 12-16
6 eggs
1/4 teaspoon vanilla extract
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1-1/2 cups white rum
1/3 teaspoon salt
9 fluid ounces cream of coconut
9 fluid ounces coconut milk
6 fluid ounces cream
nutmeg
Separate the eggs. In a large bowl, beat the yolks with the vanilla, sugar, cinnamon and allspice until thick and pale yellow. Add rum and combine. Beat whites with salt until stiff peaks form and fold into yolk mixture. Cover tightly and refrigerate 8-12 hours. To serve beat the egg mixture lightly just until smooth and fold in the cream of coconut and coconut milk. Beat the cream until soft peaks form and fold it in. Top with freshly grated nutmeg.
