| 1 | In a 2 quart saucepan, heat water and cinnamon sticks to boiling over high heat. |
| 2 | Reduce heat to medium and cook until liquid is reduced to one cup. |
| 3 | Remove cinnamon sticks and set liquid aside to cool to room temperature. |
| 4 | In a 3 quart saucepan with a wire whisk, beat egg yolks and evaporated milk until well-mixed. |
| 5 | Cook over low heat, stirring constantly until mixture thickens and coats a spoon - about 10 munutes (do not boil). |
| 6 | Set aside to cool slightly. |
| 7 | When cinnamon flavored liquid has cooled, stir in coconut milk, until well mixed. |
| 8 | In serving bowl, combine coconut mixture, yolk mixture, sweetened condensed milk and rum. |
| 9 | Chill well and serve. |
| 10 | Many thanks to stephanie kuzemchak and dianne weinsaft |
