Step 1: In a high-speed blender, combine the cream of coconut, unsweetened coconut milk, evaporated milk, and sweetened condensed milk. Blend on high until the mixture is completely smooth and creamy, usually about 1-2 minutes. Scrape down the sides to ensure everything is incorporated.
Step 2: Add the ground cinnamon, freshly grated nutmeg, ground cloves, vanilla extract, and rum (if using). Blend again for another 30 seconds until all ingredients are well combined and the spices are evenly distributed.
Step 3: For an extra-smooth finish, strain the coquito mixture through a fine-mesh sieve into a large pitcher or glass bottles. This step is optional but highly recommended to remove any small particles.
Step 4: Cover the pitcher or bottles and refrigerate for at least 4 hours, but ideally overnight or for up to 24-48 hours. Chilling allows the flavors to meld and deepen, and the coquito to thicken to its perfect consistency.
Step 5: Before serving, give the coquito a good stir or shake as some separation may occur. Pour into small glasses or cordial cups. Garnish each serving with a sprinkle of ground cinnamon or a cinnamon stick, and enjoy your festive coquito recipe chilled.