Coquito (Vegan)

Coconut Egg Nog

16 oz Silken Tofu (actually two of the tetra pack silken tofu would work better, my store didn't have it today)
2 cans (15ish oz) coconut milk (not lite)
1 cup coconut rum (optional)
16 oz cream of coconut
an ample amount of freshly grated nutmeg
a dash of allspice

Place all ingredients except rum in a blender and blend until smooth. Whisk in rum and chill well.

For a large party I double the recipe and add in a half gallon of vanilla soy milk to extend it.