← Nouns Cooking · Caribbean

Ingredients

• 2 Cinnamon stick, plus extra to serve
• 120 ml Water
• 425 g cream of coconut (1 can, such as Coco López)
• 400 ml Coconut milk
• 400 g sweetened condensed milk (1 can)
• 340 ml Evaporated milk
• 250 ml white Puerto Rican rum (or to taste)
• 1 tsp Vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp freshly grated nutmeg, plus extra to serve

Method

1. Simmer the cinnamon sticks in the water for 5 min, then cool. Discard the sticks.
2. Put the cinnamon water, cream of coconut, coconut milk, condensed milk, evaporated milk, rum, vanilla, ground cinnamon and nutmeg in a blender.
3. Blend for 1 minute until smooth and frothy.
4. Pour into clean bottles, add a fresh cinnamon stick to each and chill for at least 4 hours, until very cold.
5. Shake well, then serve in small glasses with a dusting of nutmeg. It keeps in the fridge for about a week.

Tips

• Contains alcohol. For a family-friendly batch, swap the rum for extra coconut milk and a few drops of rum extract.
• The coconut fat sets in the fridge, so always shake hard before pouring.

Sources

Written in our own words after cross-checking these recipes:

Curious Cuisiniere Delish D'Lites Taste the Islands