Eggnog Ice Pops: Coquito

• 1 (13.5-ounce) can coconut milk
• 1 (12-ounce) can evaporated milk
• 3/4 cup sweetened condensed milk
• 1/8 teaspoon salt
• 1 large pasteurized egg yolk (see Note)
• 1/8 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract
• 1/3 cup light rum
• Special equipment: Wooden ice pop sticks

1. Place all of the ingredients in a blender jar and blend to combine.
2. Pour into a ice pop mold and insert wooden sticks.
3. Freeze until set, at least 4 hours or overnight.
4. Cook's Note: Do be aware this recipe calls for a raw egg yolk, so please use pasteurized eggs.
5. But if you prefer, you can substitute the egg yolk with 2 tablespoons store-bought egg nog.

coconut milk, milk, condensed milk, salt, egg yolk, ground cinnamon, vanilla, light rum

Taken from www.foodnetwork.com/recipes/ingrid-hoffmann/egg-nog-ice-pops-coquito-recipe.html (may not work)