My Holiday Coconog recipe is a hit during the fall/winter season. It’s a non-dairy version of a traditional egg nog that’s all-natural, healthy (or at least not unhealthy), and tastes better too! Try this rich and delicious raw vegan recipe for the holidays. By the way, you can take this same recipe and make it into ice cream! Simply transfer the custard into your ice cream machine and freeze for about 50-60 minutes. Be sure to follow the manufacturer's directions.
Download full recipe below.
Regina Thomas Dillard is a certified chef, founder of Inner Sanctum Wellness, Regina Cooks Culinary School and the author of FEED: Living Food Recipes to be Made and Eaten with Love. Available softcover, digital download and Amazon.