Puerto Rican Coquito By The Pitcher - cooking recipe

Ingredients

1 coconut
0.75 (750 ml) bottle rum, light or dark
1 (13 1/2 ounce) can coconut milk, preferably Coco Lopez
1 (15 ounce) can cream of coconut, preferably Coco Lopez
2.5 (12 ounce) cans evaporated milk
2 large cinnamon sticks
1 (14 ounce) can sweetened condensed milk
ice cube, for serving

Preparation

Preheat oven to 350\u00b0. Test each of the three eyes at stem end of coconut to see which is the softest. Then use an ice pick (or a screwdriver) and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl, and reserve.
Place coconut on a rimmed baking sheet; bake for 15 minutes. Remove the coconut, carefully wrap it with a kitchen towel, and place it on a solid, stable surface. Hit the area around the eyes of the coconut forcefully with a hammer or kitchen mallet. Remove the hard shell. Use a vegetable peeler to remove the brown skin from the back of the coconut meat. Rinse flesh under cold running water. Finely grate coconut using a box grater. Transfer to a large glass measuring cup. Add reserved coconut water and rum; set aside.
Working in batches, in the jar of a blender, combine coconut milk, cream of coconut, condensed milk, evaporated milk, and coconut rum mixture; blend until combined. Pour all of the mix into a pitcher, and add cinnamon sticks. Refrigerate, covered, for up to 2 days. Just before serving, stir to combine. Serve over ice.