Manolo López is a Puerto Rican chef and cultural producer who shares his homeland's flavors through innovative dining experiences and community events.
Manolo Lopez (3)
•
April 2, 2025
Simmer spices and water (1 ½ cups) for 30-45 minutes until reduced by half. Let cool.
Blend grated coconut (1 ½ cups) with water (2 cups) for 1 minute, then strain through a cheesecloth and reserve the liquid as fresh coconut milk.
Blend fresh coconut milk for 1 minute, then add coconut cream (12 oz), condensed milk (12 oz), and evaporated milk (12 oz). Blend again.
Strain the spiced water into the blender, then add salt (1 pinch), vanilla (1 ½ Tbsp), and rum (3 cups).
Transfer to a bottle and chill. Garnish with cinnamon (powder and sticks) before serving.
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