Coconut Nog


  • 2 c. young Thai coconut water
  • 2 c. Thai coconut meat
  • 1/4 honey or agave nectar, or to taste
  • 1 c. almond milk
  • 1/8 tsp. salt
  • 1/8 tsp. nutmeg
  • 4 – 6 ice cubes


  1. Combine all ingredients in blender. Blend until creamy.
  2. Pour into glasses and sprinkle a little nutmeg on top. Serve right away.
Browse Cook(s): Sheri Yohe Nancy Riedesel
Browse Theme(s): Beverages Breakfast

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.