1¼ cups water
3 cinnamon sticks
8 large egg yolks
1 (13½-oz.) can coconut milk
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
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.
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.
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.
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.
When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.