Combine yolks, syrup, coconut milk, salt and nutmeg in a small saucepan.
Cook on medium heat whisking constantly until custard thickens enough to coat the back of a spoon. Do not let it boil or you'll end up scrambling the eggs.
Once thickened, stir in vanilla and rum.
Beat egg whites and gradually temper the custard into the whites.
Whisk to be sure all is combined and it's ready to serve warm or cold.
Nog will keep in fridge up to a week in a covered container - a mason jar works well. If the mixture separates, just give it a good shake!
Sprinkle with nutmeg to serve.
Recipe by at https://www.cookingupclean.com/coconut-eggnog/