1 1/2 cups dark rum

2 cinnamon sticks

1 (14 oz) can sweetened condensed milk

1 (15 oz) can cream of coconut (Coco Lopez)

1 (13.5 oz) can coconut milk

4 oz evaporated milk

1/2 teaspoon nutmeg

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

4 tablespoons shredded coconut, optional


In a large pitcher with a lid (or two large jars with lids – this will make about 56 oz of liquid) add dark rum and cinnamon sticks. Let sit for 1 hour.

In a blender, puree all the other ingredients. Pour into the bottle and shake well to combine with rum mixture.

Chill for at least 4 hours and store in airtight container in refrigerator for up a month..

You have to shake vigorously before pouring.

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