• 1¼ cups water

  • 3 cinnamon sticks

  • 8 large egg yolks

  • 1 (13½-oz.) can coconut milk

    Daisy Cakes Bakes book cover Coconuts & Collards by Von Diaz
  • 1 (14-oz.) can condensed milk

  • 1 (15-oz.) can cream of coconut (preferably Coco Lopez)

  • ½ tsp. vanilla extract

  • Pinch of salt

  • ½ tsp. lime zest

  • 1 quart white rum, or to taste


  1. In a small saucepan, combine the water and cinnamon sticks. Bring to a boil over high heat, then reduce the heat and simmer while you prepare the remaining ingredients.

  2. Pour egg yolks into a blender and blend on high speed for 3 minutes, or until they thicken into a cream. Add coconut milk and blend for 1 minute, then add condensed milk and cream of coconut and blend for 3 minutes, or until thickened.

  3. Remove cinnamon sticks from the water and reserve. Slowly stir the water into the egg yolk mixture. Add vanilla, salt, and lime zest and pulse to incorporate. Pour the contents into a pitcher or a punch bowl.

  4. Pour in the rum, add the reserved cinnamon sticks, and stir to mix.

From Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South by Von Diaz. Gainesville: University Press of Florida, 2018. Reprinted by permission of the University Press of Florida.

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Von Diaz
Von Diaz is a writer and radio producer based in New York City. Her work has been featured on NPR, StoryCorps, WNYC, PRI’s The World, BuzzFeed, Colorlines and Feet in 2 Worlds.