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.
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