Usually I'm asking questions around here but I tried something a few weeks ago and it came out rather well so I thought I'd share. For the holidays I made a bunch of bottles of coquito (a coconut-rum drink from Puerto Rico) as gifts, and had a bunch left over. I mixed it 50/50 with heavy cream and it made a truly fantastic ice cream. There were a lot of coquito recipes out there but I wound up making up my own from elements of all the others out there. Apparently "real" coquito does not contain eggs, if it does it's Ponche. Or so says somebody. I left out the eggs for a longer fridge life. Since it's a holiday thing I'm sure no one will want it any time soon, but I'll post my recipe here anyway in the event anyone wants to give it a go. 1 can coco lopez cream of coconut (15 oz.) 1 can coconut milk (14.5 oz?) 1 can condensed milk (14 oz.) 1 can evaporated milk (12 oz.) 2 cups light rum (Bacardi did just fine) 2 tsp. real vanilla extract 3 cinnamon sticks about 10 cloves fresh ground nutmeg (I'm sure ground spices off the rack are just fine too.) 1. Crush 1 cinnamon stick & toast with the cloves in a dry pan until fragrant. Grind into powder. Grind some nutmeg into the mix, to taste. 2. Boil 1 cup of water with the other two cinnamon sticks. Reduce to 1/3 cup. 3. Blent together the cream of coconut, coconut milk, condensed milk, cinnamon water, vanilla, & ground spices. This is all my blender would hold. 4. In a large pitcher, pour in the evaporated milk & the rum. Add the mix from the blender. 5. Since this is more than enough for two gift bottles, chuck each leftover cinnamon stick into a bottle & fill. Chill them in the fridge. 6. You'll have extra, but it's not chilled. Fill a glass with ice and toast yourself repeatedly for doing such a nice job of it. Anyway, I thought I'd try to give back to the forum as it's been so helpful in the past, and apparently it was void of coquito information. And the ice cream really kicks @$$.