Add the coconut milk to a saucepan and warm over medium-low heat until heated through. Do not let it boil. Remove from the heat and set aside to cool substantially.

Add the lime peel to the hot water and set aside to steep while you prepare the remaining ingredients.

Add the eggs to a blender and blend until light and frothy, almost doubled in volume. You can also use a large bowl and an electric hand mixer.

Add the condensed milk to the beaten eggs and blend until well combined.

Once the coconut milk has cooled substantially, add it to the egg mixture along with 2 cups of rum, cinnamon, nutmeg, vanilla essence, coconut essence, Angostura bitters, and the lime-infused water. Discard the lime peel.

Blend until everything is thoroughly combined.

Taste and add up to another ½ cup of rum, depending on your preference.

Pour the coconut ponche de crème into clean, sterilized glass bottles.

Shake well before serving and serve over ice.