Among Haiti's delicious and sophisticated drinks, Crémasse "kray-mass" remains very popular and is served particularly at great events and national holidays. Christmas, New Year's day, Easter being the most renowned. The creamy consistency of this beverage attributed its name with Haitian cream of liquor known as Crémasse. There are two procedures to make it, but this recipe is the easiest one.

•  1 dried coconut

•  1 can evaporated milk

•  3 cans sweetened condensed milk

•  2 cups dark Rum Barbancourt

•  1 teaspoon vanilla extract

•  1 teaspoon lime juice

•  1/2 teaspoon ground cinnamon

•  1/2 teaspoon ground nutmeg

1. Crack dried coconut on a hard surface and discard water.

2. With a knife, remove white flesh from coconut shell, then peel brown skin.

3. Grate coconut flesh and manage to obtain up to 2 cups grated coconut.

4. In a bowl, soak grated coconut in 2 cups dark rum (preferably Barbancourt).

3. In another bowl, strain coconut to extract liquid.

5. Add condensed milk and stir thoroughly.

6. Add evaporated milk while stirring continuously, mix in cinnamon powder, nutmeg powder, and at last lime juice.

7. Stir the mixture intensively to avoid curds.

8. Strain and bottle (1.5 L).

9. Leave for a couple of days at room temperature before use. Do not refrigerate!

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