13.5oz can coconut milk (382 ml – not coconut water, nor coconut cream)
14oz can (396ml) sweetened condensed milk
1 cup water (240ml)
1 cup whole milk (240ml)
2 cinnamon sticks
4 egg yolks
1 cup white rum (optional – 240ml)
Ground cinnamon
In a 2 qt saucepan (2lt), heat the coconut milk, condensed milk, water, whole milk and cinnamon. Bring to a simmer briefly, then remove from the heat.
In a separate mixing bowl, whip the egg yolks with a whisk or electric hand mixer. While whipping, drizzle about a cup of the hot coconut milk mixture into the eggs. Return the milk/egg mixture to the saucepan and cook for another 2-3 minutes. Allow to cool completely before adding the rum. Store in the refrigerator, best when made 1 day in advance. Sprinkle a bit of ground cinnamon on each serving.
Find it online: https://www.kitchenwrangler.com/recipes/coquito-coconut-eggnog/