You’ll find that upon opening the can of cream of coconut, there is a waxy “head” that rises to the top of the can. Gently break through it with your spatula.
Add cream of coconut to the blender and process it for a few minutes until it is smooth, then add the condensed milk, which is thick and creamy. This helps to bind the cream of coconut so that it doesn’t separate in your coquito later on.
Pour in the egg substitute, the evaporated milk and the vanilla. Blend till combined.
Stir in the rum to taste, and finish off with a dusting of cinnamon and or nutmeg. Chill.