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In a small saucepan, whisk together the pasteurized egg yolks and coconut milk over medium-low heat, stirring constantly, until the mixture reaches 160°F (71°C) on an instant-read thermometer and is thick enough to lightly coat the back of a spoon, about 6–8 minutes. Remove from heat immediately.
Pour the warm egg-coconut mixture into a blender. Add the coconut cream, sweetened condensed coconut milk, rum, vanilla extract, ground cinnamon, ground nutmeg, and ground cloves. Blend on high until completely smooth and well combined, about 30 seconds.
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