4 c. coconut milk
6 tbsp. white sugar
8 egg yolks
2 tsp. vanilla extract
8 tbsp. dark rum
1/2 tsp. ground nutmeg

Combine the coconut milk and the sugar in a saucepan; scald over medium heat. Beat the egg yolks with the vanilla. Beat in 1/2 cup of the scalded mixture into the egg yolks. Then whisk all the egg yolk mixture into the scalded mixture. Stirring mixture constantly, cook over low heat until mixture reaches a temperature of 160°FF (71°FC). The mixture should be thick enough to coat the back of a spoon. DO NOT BOIL. Strain the eggnog into a bowl. Stir in the rum and let cool to room temperature. Place plastic wrap on the surface and refrigerate until well chilled.