Ingredients:
1 15 oz can of cream of coconut (Coco Lopez pref)
2 13.5 oz cans of full fat coconut milk
2 12 oz cans of evaporated milk
2 14 oz cans of condensed milk
2 cinnamon sticks or 3 teaspoon of cinnamon powder
3 egg yolks
3 cups of white rum adjust to your liking
1 pinch of salt
2 tablespoon of vanilla extract or vanilla paste or 2 vanilla pod
Freshly ground nutmeg (optional)
Instructions:
Blend the rum with egg yolk and pinch of salt then add coconut milk, cream of coconut, condensed milk, cinnamon sticks, cinnamon powder and vanilla extract.
Blend until smooth.
Store in air tight container and refrigerate until cold, can last up to 2 months in the refrigerator. Garnish with freshly ground nutmeg and coconut flakes before serving.
Cooked: instead of adding rum to temper the egg yokes you can also temper with heated evaporated milk.
