Recipe courtesy of Kelis Rogers
4 hr 15 min
(includes chilling time)
15 min
8 to 10 servings


  • 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 


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.

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