See below ingredients and instructions of the recipe
2 c Water
8 ea 3 inch cinnamon sticks
6 ea Large egg yolks
3 ea 12 oz Cans of Evaporated
2 ea Cans Coconut milk
3 ea 14oz Cans sweetened
3 c White rum (a touch less if
You use 151 proof,!!Burp!!)
In a 2 quart saucepan, heat water and cinnamon sticks to boiling over
high heat. Reduce heat to medium and cook until liquid is reduced to
one cup. Remove cinnamon sticks and set liquid aside to cool to room
In a 3 quart saucepan with a wire whisk, beat egg yolks and
evaporated milk until well-mixed. Cook over low heat, stirring
constantly until mixture thickens and coats a spoon - about 10
munutes (DO NOT BOIL). Set aside to cool slightly.
When cinnamon flavored liquid has cooled, stir in coconut milk, until
well mixed. In serving bowl, combine coconut mixture, yolk mixture,
sweetened condensed milk and rum. Chill well and serve.
Many thanks to Stephanie Kuzemchak and Dianne Weinsaft.