• 1 1/2 cups rum
• 2 tbsp ground cinnamon
• 1 can (14 oz) can sweetened condensed milk
• 2 can (15 oz each) can cream of coconut (Coco Lopez)
• 1 can (13.5 oz) can coconut milk (with thick coconut cream on top)
• can (4 oz) evaporated milk
• 1 teaspoon vanilla extract
• 4 tablespoons shredded coconut, optional

• Put together in your blender the can ingredients (sweetened condensed milk, can cream of coconut, coconut milk, evaporated milk) plus the cinnamon and the vanilla
• Start mixing in low speed
• Mix for 2 minutes
• Prepare a bottle with ¼ cup of rum, I use Bacardi white rum, but you can use your preferred brand
• Pour in the mix until the bottle(s) is/are filled
• This amount will be for bottles of 16 oz
• You might have a total of 6 bottles

Note: Chill for at least 4 hours before serving to allow flavors to meld and coquito to thicken. (The coconut cream will thicken as it chills.)

Store in airtight container in refrigerator for up 2 weeks. Shake vigorously each time before serving!