Here’s what you will need:
2 cups water
6 cinnamon sticks
6 egg yolks
3 (12 ounce) cans evaporated milk
2 (15 ounce) cans coconut milk
3 (14 ounce) cans sweetened condensed milk
3 cups rum (optional)
Cinnamon stick or ground cinnamon to garnish
In a small saucepan over high heat, bring the water and cinnamon sticks to a boil. Reduce the heat to medium and cook until the liquid is reduced to a cup. Strain off cinnamon sticks with a mesh sieve and set the liquid aside to cool.
In a medium saucepan, beat egg yolks with evaporated milk until well mixed. Cook over low heat, stirring constantly until the mixture thickens (about 10 minutes). Make sure to not boil as this will cook and scramble the eggs. Set aside to cool.
In a bowl, mix together the cooled cinnamon water and coconut milk.
Finally, in a large serving bowl combine the coconut milk mixture, yolk mixture, the sweetened condensed milk, and rum (optional). Set in the refrigerator to chill.