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Coquito (Coconut Eggnog)

1 can (14 ounces) coconut milk
2 cups white rum
4 egg yolks
1 can (12 ounces) condensed milk
3/4 teaspoon ground nutmeg or cinnamon

If you are a traditionalist, you must begin by preparing coconut
milk from scratch with a whole coconut and a hammer. You've got to
soak the meat, strain it in cheesecloth, and set it aside. Otherwise
you can buy packaged coconut, soak it, and drain the pulp from the
liquid. Or you can do the easiest thing of all -- buy canned coconut
milk (sorry).

Mix all the ingredients in a blender, and blend at very high speed
for over a minute. Chill in the refrigerator for 1 to 2 hours.
Shake well, and serve.

Makes 10 to 15 servings.

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