In blender, mix cream of coconut and cocoa powder until blended and smooth. Add sweetened condensed milk, coconut milk, evaporated milk, vanilla, cinnamon and salt until blended and smooth. Add rum or liqueur. Pulse until combined.
Transfer to large glass jar or pitcher. Cover and refrigerate for 2 to 3 hours or until well chilled and thickened. Whisk before using. Pour into small glasses to serve.
Optional: For a decadent garnish, serve coquito with whipped cream, cocoa powder, ground cinnamon, shredded coconut and/or a sprinkle of crumbled GOYA® Chocolate Maria Cookies.
Note: Store coquito in airtight container in refrigerator for up to a week.