Submitted by Eric.
This is Puerto Rican “egg nog”. Standard fair for Christmas in the states and New Years and 3 Kings Day in Puerto Rico. This recipe substitutes the coconut cream for raw eggs, but but 3-6 egg yolks can be used instead of the coconut cream. If you know how to properly “cook” then this is definitely more authentic and richer! This is my mom’s style – she doesn’t care for nutmeg, but it certainly works. Double the recipe and you will get almost exactly 3 liters which is perfect for those standard limoncello style glass airtight bottles.
Region: Americas
Recipe Origin: Puerto Rico
Ingredients
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1 14 oz. can condensed milk
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1 14 oz. can evaporated milk
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1 14 oz can coconut milk
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1/2 14 oz can coconut cream (optional)
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1 tsp. vanilla extract
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1 tsp. ground cinnamon
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1 cup white rum (Bacardi or similar)
Preparation
- Mix all ingredients in blender.
- Move to glass, airtight container (like a limoncello bottle).
- Chill for several hours (ideally allow to develop flavor for 1 week).
- Serve cold with a dash of cinnamon.
Serve in very small glasses or shots.
ancestreats.com 
¡Salud! What a clever substitute for raw eggs. Eric, gracias for sharing this holiday cocktail. And, for the storage tip.