Add the lime peel to the hot water and set aside to steep.
In a blender (or a large bowl with a hand mixer), beat the eggs until light and frothy—almost doubled in volume.
In a saucepan over medium heat, scald the coconut milk until warmed through (about 5 minutes). Do not boil.
Remove from heat and let cool for about 5 minutes.
Stir the condensed milk into the beaten eggs and mix thoroughly.
Add the scalded coconut milk, 2 cups of coconut rum, cinnamon, nutmeg, vanilla essence, coconut essence, and the lime peel water.
Mix well, taste, and add more rum if preferred.
Pour into sterilized glass bottles.
Chill and serve over ice.
