PUERTO RICAN COCONUT CANDY RECIPES

Steps:

• In a small saucepan over low heat, combine milk, cinnamon, nutmeg, and vanilla and slowly bring mixture to a low boil. Meanwhile, in a large bowl, whisk egg yolks with sugar until yolks are pale in color. Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined. Return mixture to saucepan and cook over medium heat until slightly thick (and coats the back of a spoon) but does not boil. (If using a candy thermometer, mixture should reach 160º.) Remove from heat and stir in heavy cream and, if using, bourbon. Refrigerate until chilled. When ready to serve, garnish with whipped cream and cinnamon.

Steps:

• Place the evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum, and vanilla into your blender. Blend on high until well combined, about 4 minutes.
• Pour the mixture into a glass pitcher and add in the cinnamon sticks and cloves.
• Place the pitcher in the fridge for at least an hour to chill and the flavors to blend.
• Pour in your glass and garnish with a dusting of the nutmeg.
• This recipe will last for four to six months as long as it is stored in an airtight container in the fridge.