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Ingredients
  • 2 large fresh coconuts or 2 (14-ounce) cans unsweetened coconut cream (see Tip)
  • 4 egg yolks
  • 1 (14-ounce) can sweetened condensed milk
  • 1½ cups Puerto Rican rum (optional), preferably white rum (darker rum will affect the color of the coquito)
  • ½ teaspoon kosher salt
  • Ground nutmeg, for garnish
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