<p>In a blender, combine the cream of coconut, coconut milk, evaporated milk, pumpkin purée, ½ cup sweetened condensed milk, rum, vanilla extract, pumpkin pie spice, and nutmeg. Blend on high until smooth, creamy, and fully combined, about 1 to 2 minutes.</p>

<p>Pour the mixture into a glass bottle or pitcher and cover tightly. Refrigerate until well chilled, at least 1 hour, to allow the flavors to meld.</p>

<p>Place the shredded coconut on a small plate and the remaining sweetened condensed milk on a separate small plate. Dip the rim of each glass into the sweetened condensed milk, then into the shredded coconut, turning gently to coat. Tap off any excess coconut.</p> <p>Before serving, stir or shake the coquito well, as the ingredients may separate while chilling. Pour into the prepared glasses and garnish with a sprinkle of pumpkin pie spice or ground cinnamon. Add a cinnamon stick, if desired, for a festive finishing touch. Serve chilled and enjoy!</p> <p><strong>Make It Ahead</strong><br /> Keep It Holiday-Ready! <em>Pumpkin Spice Coquito</em> can be stored in a tightly sealed bottle or airtight container in the refrigerator for up to 4 to 6 weeks. Since the ingredients may naturally separate over time, give it a good shake or stir before serving. The flavors deepen and become even more delicious after a few days of chilling.</p> <p><strong>Mocktail Option<br /> </strong>Enjoy a family-friendly version! To make this coquito alcohol-free, simply replace the white rum with your favorite non-alcoholic white rum. Alternatively, combine 2 teaspoons rum extract with 1 cup GOYA® <a href="https://www.goya.com/en/products/coconut-water-carton/">Coconut Water</a> for a delicious mocktail version that delivers the signature coconut flavor and warm spices without the alcohol.</p>