2 Cups of Chongos Zamoranos Tres Reyes chopped, without syrup
1 can of evaporated milk
1 can of half cream
1 can of condensed milk
3/4 cup of water
1 tbsp of vanilla essence
1 tsp ground cinnamon
Blend the evaporated milk, half cream, condensed milk, water, vanilla essence, ground cinnamon and 1 cup of the Chongos until you get a homogeneous mixture.
Place ½ cup of Chongos in small pieces into the palette molds, pour the mixture halfway of each mold, add the remaining ½ cup of Chongos and complete by pouring the rest of the mixture.
Freeze for at least 4 hours before unmolding.