Whisk together the egg yolks, honey, vanilla, nutmeg and cinnamon in a medium bowl until smooth. Set aside.
Over medium high heat, bring the coconut milk to a simmer, stirring often.
Pour half of the heated coconut milk into the bowl with the egg mixture and whisk together until well blended and pour it back into the pot with the rest of the coconut milk.
Turn down the heat to medium low and stir constantly until the mixture is very thick – about 3 minutes. Remove from heat.
If you are using spiced rum, pour the rum in the eggnog now.
Refrigerate at least 3 hours or overnight for best results (something magical happens overnight - the eggnog fairies must come because the flavors blend and it gets amazingly thick and creamy).
To make the meringue topping:
Blend the egg whites until soft peaks form.
Add in maple syrup or honey or sweetener of choice, cinnamon and nutmeg. Continue blending until very stiff peaks form.
Add a dollop on top of the chilled eggnog.
Top with optional toppings if you wish and serve chilled. Enjoy!
HOW TO TOAST COCONUT AND RIM YOUR GLASS WITH COCONUT: Place shredded, flaked or shaved coconut into a skillet over medium heat. Stir often and cook until most of the coconut turns golden brown. It will only take a minute or two. To rim your glass: With a small brush (or your finger), thinly coat the rim of your glass with some warmed honey. Place the shredded coconut on a plate. Gently press the rim of the glass on the plate with the coconut. Gently rotate or rock back and forth until the coconut sticks to the rim of the glass.
Recipe by Primally Inspired at https://www.primallyinspired.com/dairy-free-delicious-eggnog/