Prep time: 5-6 minutes
-1 (12 oz) can evaporated milk
-1 (14oz) can sweetened condensed milk
-1 (15 oz) can cream of coconut (like coco lopez)
-1/2 tsp cinnamon
-1 tsp vanilla
-1 1/2 cup white bacardi rum (can use less then add more)
Add all ingredients into a blender and blend at a high-speed until well combined (about 1-2 minutes). Make sure the coconut cream is completely incorporated.
Place in the refrigerator and chill for about 1 hour before serving. It will thicken as it chills. Serve with a sprinkle of nutmeg or cinnamon on top and enjoy!
*Non-alcoholic: omit the rum and add 1/4 tsp of nutmeg.