Some great recipes for coquito, a classic Puerto Rican eggnog for the holidays, call for using raw eggs, and others call for the eggs to be slightly cooked. For more varied combinations, flavors such as chocolate can be combined with the coconut.
In a blender, mix the following ingredients until frothy: 1 15-ounce can of sweetened condensed milk, 1 13 1/2-ounce can of light coconut milk, 1 12-ounce can of evaporated milk, 1 cup of white rum, 4 large egg yolks, 1 teaspoon of pure vanilla extract, 1/2 teaspoon of ground cinnamon and 1/8 teaspoon of freshly ground nutmeg. Chill, and serve by sprinkling with a pinch of cinnamon. If consuming raw eggs is a problem, whisk the egg yolks and evaporated milk in a metal bowl over hot water until the mixture reaches a temperature of 160 degrees Fahrenheit.
For some variation, add a bit of rich chocolate flavor. At high speed in a blender, mix 2 jumbo eggs and 3 jumbo egg yolks. Then add individually while continuing to blend: 1 14-ounce can of sweetened condensed milk, 1 15-ounce can of cream of coconut, 1 12-ounce can of evaporated milk and 1 cup of heavy cream. Next, stir in 1 cup of light rum, and chill. Meanwhile, heat 1/2 cup of heavy cream until steaming, and mix in 1 1/2 cups of bittersweet chocolate chips. Whisk until chocolate is melted and smooth, and add to the coquito