Test kitchen tip: Canned coconut milk is commonly used, although fresh coconut milk is preferred and produces a lighter flavor. This is fairly thick but can be thinned with a little whole milk. The drink can be made up to 2 weeks in advance.
- 20 ounces evaporated milk (21/2 cups)
- 18 ounces canned coconut milk (21/4 cups)
- 9 ounces condensed milk (1 cup plus 2 tablespoons)
- 25 ounces cream of coconut (3 cups plus 2 tablespoons)
- 2 egg yolks*, lightly beaten
- 16 ounces white rum (2 cups), or to taste
- 7 cinnamon sticks
- 1/2 cup seedless raisins
- 10 maraschino cherries
Combine the milks and cream of coconut in a large, heavy-bottomed saucepan. Bring to a low boil over medium heat, then remove from the heat and add the egg yolks, whisking until well incorporated. Chill 1 hour.
Add the rum; adjust the mixture to taste. Transfer to a gallon-size bowl or container and add the cinnamon sticks, raisins and cherries. Cover and refrigerate overnight before serving. Serve chilled in liqueur glasses, removing the cinnamon sticks. Makes 2 1/2 quarts.
Per (2-ounce) serving: 178 calories, 40 percent calories from fat, 8 grams total fat, 7 grams saturated fat, 17 milligrams cholesterol, 19 grams carbohydrates, no fiber, 2 grams protein, 35 milligrams sodium.
*Raw eggs carry a risk of salmonella. Either refrain from serving to very young, immuno-compromised or elderly people, or use pasteurized eggs.
Recipe came to owners of Caribe Mountain Villas Jeff Harpell and Mitchell Nemeth courtesy of their neighbor, Janette Herrera Carmona.Copyright © 2015, Los Angeles Times