Coconut Eggnog

12 eggs
1 cup superfine sugar
3 cups unsweetened coconut milk
2 1/2 cups whole milk
2 cups Rum
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Whipped cream

Separate eggs. Place egg whites in the refrigerator. In a mixing bowl, beat yolks until creamy. Gradually add 1/4 cup of sugar, beating at high speed until thick. Stir in coconut milk, whole milk, rum, vanilla and cinnamon. Chill for at least two hours. Remove egg whites from the refrigerator and beat until soft peaks form. Add remaining sugar to egg whites, beating into stiff peaks. Fold the chilled mixture into egg whites. Garnish with a dollop of whipped cream and a sprinkle of nutmeg.

Makes about 16 servings.