Servings 8 1/2 cups

Ingredients

• 1 1/4 cups water

• 3 cinnamon sticks

• 8 large egg yolks

• 1 (13.5-ounce) can coconut milk

• 1 (14-ounce) can sweetened condensed milk

• 1 (15-ounce) can cream of coconut, such as Coco Lopez

• 1/2 teaspoon finely grated lime zest

• 1/2 teaspoon vanilla extract

• Pinch of salt

• 1 liter white rum

Directions

1. Place the water and cinnamon sticks in a small saucepan and bring to a boil. Reduce the heat as needed and simmer while you prepare the remaining ingredients.
   

2. Place the egg yolks in a large blender and blend on high until they thicken into a cream, about 3 minutes.
   

3. Add the coconut milk and blend for 1 minute. Add the condensed milk and cream of coconut and blend until thickened, about 3 minutes.
   

4. Remove the cinnamon sticks from the water and set aside. Pour the cinnamon water into the blender. Add the zest, vanilla, and salt, and pulse once to incorporate. Pour into bottles or a pitcher.
   

5. Pour in the rum to desired taste and add the reserved cinnamon sticks. Refrigerate until chilled before serving. Stir well with a spoon to incorporate before serving.

Adapted from "Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South," by Von Diaz (University Press of Florida, 2018).