- Yield: Makes about 10 cups
- 1 coconut
- 3/4 to 1 bottle (750-ml) dark or light rum, preferably Brugal or Bacardi
- 1 (13 1/2-ounce) can coconut milk, preferably Coco Lopez
- 1 (15-ounce) can cream of coconut, preferably Coco Lopez
- 2.5 (12-ounce) cans evaporated milk
- 2 large cinnamon sticks
- Ice cubes, for serving
- 1 (14-ounce) can sweetened condensed milk
Preheat oven to 350 degrees. Test each of the three eyes at stem end of coconut to see which is the softest. Then use an ice pick (or a screwdriver) and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl, and reserve.
Place coconut on a rimmed baking sheet; bake for 15 minutes. Remove the coconut, carefully wrap it with a kitchen towel, and place it on a solid, stable surface. Hit the area around the eyes of the coconut forcefully with a hammer or kitchen mallet. Remove the hard shell. Use a vegetable peeler to remove the brown skin from the back of the coconut meat. Rinse flesh under cold running water. Finely grate coconut using a box grater. Transfer to a large glass measuring cup. Add reserved coconut water and rum; set aside.
Working in batches, in the jar of a blender, combine coconut milk, cream of coconut, condensed milk, evaporated milk, and coconut rum mixture; blend until combined. Pour into a pitcher, and add cinnamon sticks. Refrigerate, covered, for up to 2 days. Just before serving, stir to combine. Serve over ice.