- 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.
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