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Blend or process lucumas with the necessary amount or milk until a thick purée is obtained.
Beat egg yolks until creamy and light lemon color. Set aside.
Pour condensed milk with sugar in a medium size saucepan and bring to a boil, stirring constantly, until mixture thickens. Add lucuma purée and continue stirring until thick and the bottom of the pan can be seen. Remove from fire and gradually pour yolks, stirring, to prevent mixture from separating. Return to low heat for 5 minutes more. Mixture must not boil. Add vanilla extract. Pour into a shallow serving dish.
Place sugar and port wine in a saucepan. Boil until syrup reaches the soft ball stage or 220 °F (110 °C) in a candy thermometer. Meanwhile beat egg whites until stiff. While beating, start pouring syrup gradually. Continue beating until meringue is thick and cools slightly. Spoon meringue covering lucuma mixture, forming peaks.
Sprinkle meringue with cinnamon.
Fresh lucuma substitution:
2 pounds of fresh lucuma = 4 tablespoons dehydrated lucuma powder.
Soak lucuma powder in the same quantity of liquid 2 or 3 hours before using it. Stir. It will have the consistency of a puree.
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