2. 1 can of Coco Lopez coconut cream or 1 can of Goya Coconut milk. (FYI, the difference is Coco Lopez is thicker and sweeter. Either works.
3. 3/4 cup of Light Bacardi Rum: don't use dark rum. It won't taste the same and don't use coconut Rum. It has to be Ight Bacardi. (I add 1 cup to give it more of a kick but 3/4 cup would be ok)
4. 1 teaspoon of cinnamon powder.5. Blend (I use the Ninja and it blends perfectly. Use a powerful blender). 6. Chill it for a minimum of an hour. It's meant to be really cold. Shake well. You can add ice and serve but chilling it is best. Always shake before serving. We store it in a container that We can shake (a mason jar, a large water bottle)You can store it in the frig for up to 5 days but We doubt it will last. :)I repeat these steps 3 more times and this will give you a litte over a gallon if you want to serve this to your guest. We do it in batches for the best consistency.