Add all ingredients into a blender and blend with crushed ice.
Pour into a coconut.
Garnish with shredded coconut, grated nutmeg and an edible orchid.
Serve with a cocktail umbrella and crazy straw.
*Cinnamon syrup: Add 2 ceylon cinnamon sticks (crumbled and toasted in a pan), 4 cups sugar and 2 cups water to large pan. Bring to a boil over medium-high heat. Remove from heat and cover. Let sit 20 minutes, then strain and chill.