Some thoughts on making coquito, the Puerto Rican answer to eggnog.
Most coquitos have a lot of gritty spices that sink to the bottom.
One answer to this is to infuse either the evaporated milk with the spices, or to infuse the rum with the spices.
An idea to get more coconut flavor without adding more coconut milk, sweetened coconut cream like Coco Lopez, or full fat coconut that gets chunky and clumps up when it is cold: Toast some coconut flakes and infuse the rum with them to get more coconut flavor.