Could I have the recipe for Co-Keto (Puerto Rican Coconut Eggnog)?
Here's a recipe for Co-Keto (Puerto Rican Coconut Eggnog):

Ingredients:

• 4 egg yolks, beaten
• 2 cups heavy whipping cream
• 1 oz coconut oil
• 2 cans cream of coconut, 27 ounces (765 grams)
• 1 can unsweetened coconut milk, 13.5 ounces (380 grams)
• 1 cup rum
• 1/2 cup warm water
• 1/4 teaspoon ground cloves
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 tablespoon vanilla extract
• keto-friendly sweetener of choice, such as stevia, splenda, or monkfruit, to taste

Instructions:

1. In a double boiler, combine the egg yolks and heavy whipping cream . Stirring constantly, warm over lightly simmering water until the mixture reaches a 160°F (71°C). Slowly drip in the coconut oil to emulsify. The mix should be smooth and creamy. It should be able to coat the back of a spoon.
2. Add the mix to a blender with the cream of coconut, unsweetened coconut milk, rum, water, spices (or use 2 tablespoons pumpkin pie spice), and vanilla. Blend until smooth. Taste and sweeten to your liking using your preferred keto-friendly sweetener. Pour into glass bottles and chill.

Enjoy your Co-Keto (Puerto Rican Coconut Eggnog)!