Step 1

Technique tip: Like most fats, coconut oil solidifies in the cold, sometimes making this drink very thick after a night in the fridge. Let sit out for about 15 minutes to thin it out before serving, then shake vigorously. If you're in a rush, you can also run the bottle under warm tap water for a minute or so.

Step 2

Swap options: Want to make it a little bit less strong? To cut the rum, replace the desired amount of rum with equal parts ice-cold coconut or whole milk. For a non-alcoholic or virgin coquito, cut out the rum, and replace it with one cup ice-cold coconut or whole milk and one cup ice cold filtered water.

Step 3

Combine evaporated milk, condensed milk, coconut cream and coconut milk in a large blender and blend until well combined. Add the rum, vanilla, ground cinnamon and salt, and blend in (if your blender is small, do this in batches and pour into a large bowl as you go).

Step 4

Pour into a pitcher or glass bottles with sealed lids and drop in the cinnamon sticks and vanilla bean halves. Cover and chill in refrigerator for at least 2 hours or until very cold.

Step 5

Serve straight in small glasses garnished or on the rocks in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about one week (shake the jar vigorously each time before serving).