Preparation:

Heat the coconut milk over medium heat and stir in the sugar. Let it get hot enough that steam starts to come off the surface.

Whisk the eggs with the vanilla in a bowl. Then whisk in 1 cup of the hot coconut milk and sugar mixture.

Whisk the egg mixture into the rest of the heated coconut milk.

Stir continually until the heat of the mixture reaches 160 degrees F (Use a meat or kitchen thermometer). Be sure it doesn't boil.

Strain the coquito into a bowl and mix in the rum. Let cool. Cover and regfrigerate until it is cold.

Serve with a sprinkle of nutmeg or cinnamon.