Combine the cream of coconut with the egg yolks in a blender at high speed until incorporated. Next, add the coconut milk, evaporated milk, dark rum, coconut rum, cinnamon, vanilla, nutmeg and salt to the blender and process at high speed until frothy, about 3 minutes.
Strain the mixture into a large glass pitcher and refrigerate for 4 to 24 hours. Dust with more cinnamon before serving.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipe courtesy of Kelis Rogers