Ingredients
- Servings: 12
- 24 ounces cream of coconut (coco lopez)
- 500 ml rum (clear bacardi)
- 24 ounces evaporated milk
- 1/8 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 teaspoon vanilla
Recipe
- 1 mix in a blender and refrigerate for at least 12 hours.
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