| How To Cook: |
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1. Combine the coconut cream, evaporated milk, egg yolks and vanilla in the jar of an electric blender, and blend at high speed for 30 seconds, or until the mixture is smooth.
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2. Add the dark rum, medium-dark rum and Cointreau, and blend for a few seconds longer.
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3. Refrigerate the "Coqui" for 4 hours, or until it is thoroughly chilled.
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4. To serve, pour the "Coqui" into chilled parfait or punch glasses and sprinkle the top lightly with nutmeg.
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