Puerto Ricans make a traditional drink at Christmas that's somewhat like eggnog but better. Daughter Cathy's boss sent us a bottle. If you like coconut, it is out of this world, but lethal. It sneaks up on a person like good eggnog. We enjoyed it greatly. I got another bottle but limit myself to a very small shot glass a day. It's seriously habit-forming - not because of the alcohol but because of the flavor. So here's a non-alcoholic compromise, and you can make it in minutes.
1 can of coconut milk
Shake the can of coconut milk well; pour into a quart measure. Scrape out any cream that has stuck to the can or lid, and add to the milk. Add enough (cow's or coconut) milk to make a total of 3 cups of liquid. If you use skim or low fat milk, a tablespoon or two of butter or coconut cooking oil adds greatly to the flavor (also the calories). Pour all but about 3/4 cup of the milks into an microwave-proof container or Pyrex or Corningware dish that will hold at least 4 cups. If you add the optional butter or coconut oil, do so now. Set it to microwave for 5 minutes.
Add sugar, corn starch, cinnamon and egg yolks to the remaining 3/4 cups of milk. Beat well with a whisk or fork until no lumps remain.
If the milk in the microwave isn't boiling, continue to heat until it boils. Pour a small amount into the 3/4 cup mixture, beating constantly. Then, still beating or whisking, slowly pour the sugar/cornstarch mixture into the hot milk. Return to the microwave and heat for 1 minute intervals, whisking between each interval. When it has come to a boil twice, and is fairly thick, it's done. Add vanilla and rum extracts and whisk well. Let cool slightly, then cover and refrigerate.
This can be served plain or with a dollop of whipped cream.