- 3 egg yolks
- 15 ounces cream of coconut
- 15 ounces evaporated milk
- 8 ounces condensed milk
- 1/2 pint vanilla ice cream
- 2 cups white rum (recommended: Bacardi)
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
In a large blender combine all ingredients and mix well. Pour into a pitcher and place in the refrigerator for 1 hour. Serve chilled.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.