• 1 (14 ounce) can sweetened condensed milk
  • 1 (15 ounce) can cream of coconut (like Coco Lopez or Goya)
  • 2 (12 ounce) cans evaporated milk
  • 1 (13.5 ounce) can of coconut milk
  • 2 teaspoons vanilla, or 1 vanilla bean, split and seeded
  • 2 whole cinnamon sticks
  • 1/2 teaspoon grated nutmeg
  • Grated nutmeg or ground cinnamon for garnish, optional


  1. Place the sweetened condensed milk, cream of coconut, evaporated milk, coconut milk, vanilla, cinnamon sticks, and nutmeg (all the ingredients except the rum) in a large saucepan. Warm over medium-high heat until just starting to simmer. Remove from heat, cover, and let infuse for 30 minutes.
  2. Chill this in the fridge for at least 2 hours or for up to 3 days.
  3. Serve over ice and garnish with cinnamon.

See Also