If using shredded coconut for texture, place the 1/2 cup shredded coconut in a blender and pulse until very fine (about 15–30 seconds). Scrape down sides.

Combine liquids and spices

Add the 2 cups cream-style coconut milk, 1 cup evaporated milk, 1 cup sweetened condensed milk, 1 cup whole milk, the blended shredded coconut (if using), 2 tsp vanilla, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/8 tsp ground cloves, and 1/4 tsp salt to the blender. Secure the lid.

Blend until smooth

Blend on medium-high for 30–45 seconds until mixture is uniform and slightly frothy. Stop and scrape down the sides once to ensure even mixing.

Sweeten and adjust

Taste the mixture (careful: no alcohol yet if you prefer to taste unsweetened baseline). If you want it sweeter, add up to 2 tablespoons granulated sugar and blend another 10–15 seconds until dissolved.

Add rum and final mix

Pour the blended mixture into a large pitcher or bowl, then stir in 1 cup white rum and 1/2 cup dark rum (if using). Alternatively, add the rum to the blender and pulse 2–3 times to combine—don’t overblend once alcohol is added to avoid excess froth.

Bottle and chill

Transfer the coquito to glass bottles or jars with tight-fitting lids (quart or 750 ml bottles work well). Add a cinnamon stick to each bottle if desired. Refrigerate at least 4 hours, preferably overnight, to let flavors meld and for the mixture to thicken slightly.

Garnish and Serving

Prepare glasses by chilling if desired. For a toasted-coconut rim, moisten glass rims with a little condensed milk or simple syrup and dip into toasted shredded coconut.

Shake or invert bottle gently before serving to reincorporate any settled coconut solids. Pour into small glasses (coquito is rich). Garnish each glass with a cinnamon stick and a light dusting of ground cinnamon.

Storage: Keep refrigerated up to 1–2 weeks. Shake before each pour. Alcohol helps preservation — if you omit rum, consume within 3–4 days. Coquito may thicken as it chills; thin with a splash of milk if desired.