Recipe courtesy of Kelis Rogers
Total:
4 hr 15 min
Active:
15 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

  • One 15-ounce can cream of coconut, such as Coco Lopez
  • 6 large egg yolks 
  • Two 15-ounce cans coconut milk 
  • Two 12-ounce cans evaporated milk 
  • 1 cup Puerto Rican dark rum 
  • 1/2 cup coconut rum 
  • 1 1/2 teaspoons ground cinnamon, plus more for dusting
  • 1 1/2 teaspoons vanilla 
  • 1/2 teaspoon freshly ground nutmeg 
  • Small pinch salt 

Directions

Combine the cream of coconut with the egg yolks in a blender at high speed until incorporated. Next, add the coconut milk, evaporated milk, dark rum, coconut rum, cinnamon, vanilla, nutmeg and salt to the blender and process at high speed until frothy, about 3 minutes.

Strain the mixture into a large glass pitcher and refrigerate for 4 to 24 hours. Dust with more cinnamon before serving.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Categories:

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Eggnog Ice Pops: Coquito

Recipe courtesy of Ingrid Hoffmann

Coquito (Puerto Rican Eggnog)

Recipe courtesy of Ana Sofia Pelaez

Traditional Poundcake

Recipe courtesy of Tanya Holland

Traditional Sangria

Traditional Roasted Turkey

Recipe courtesy of Bryan Voltaggio|Michael Voltaggio

Traditional Apple Pie

Recipe courtesy of Sandi Anderson

On TV

So Much Pretty Food Here