Combine 1 tbsp. agave and 1 tbsp. water in shallow dish and coconut in another dish. Wet rims of 6 cocktail glasses with agave mixture and then dip in toasted coconut. Let stand for 10 minutes.
In blender, mix ice, coconut milk, cream of coconut, evaporated milk, sweetened condensed milk, rum, vanilla and nutmeg until smooth, frothy and creamy.
Pour cocktail into coconut rimmed glasses, sprinkle with cinnamon and serve.