Indulge in the tropical delight of coconut rum cream, a delectable concoction that will transport your taste buds to a Caribbean paradise. This luscious dessert seamlessly blends the sweet, creamy flavors of coconut with the warmth of rum, resulting in an unforgettable culinary experience. Whether you're celebrating a special occasion or simply craving a sweet treat, coconut rum cream is guaranteed to satisfy your cravings and leave you feeling utterly blissful.
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COCONUT RUM CREAM
We loved drinking a little coconut rum cream in our morning coffee on vacation in Jamaica, but could never find it when we returned home. After looking up several recipes I decided to make some adjustments and came up with my own version. Add a little to your coffee or serve over ice as a cocktail.
Provided by jdilenge
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 20m
Yield 32
Number Of Ingredients 8
Steps:
- Heat cream and chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula until chocolate is melted; remove from heat and cool.
- Blend cooled chocolate mixture, sweetened condensed milk, rum, coffee granules, cinnamon, vanilla extract, and coconut extract together in a blender on high speed until smooth.
Nutrition Facts : Calories 95 calories, Carbohydrate 8.4 g, Cholesterol 14.9 mg, Fat 4.5 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 2.8 g, Sodium 19.9 mg, Sugar 8 g
MALIBU RUM COCONUT CREAM CHOCOLATE PIE
Even people who say they don't like coconut love this pie. The rum takes the pie to a whole new level.
Provided by Member 610488
Categories Pie
Time 1h
Yield 1 9 inch pie
Number Of Ingredients 15
Steps:
- Heat the oven to 350°F and place a rack in the middle of the oven.
- Place the chocolate wafers in the bowl of a food processor fitted with the metal blade and pulse until ground into evenly sized crumbs or place them in zip-top bag and pulverize them with a rolling pin or meat mallet until finely crushed. You should have about 1 1/2 cups of crumbs.
- Place the crumbs in a medium mixing bowl. Drizzle in the melted butter and mix with a fork until the crumbs are evenly moistened (if using a food processor, drizzle the butter through the feed tube while pulsing).
- Transfer the buttered crumbs to a 9-inch pie plate and use your fingertips or the back of a spoon to press the mixture evenly into the pie plate, spreading it up the sides but not over the rim.
- Bake for 7 to 10 minutes or until the sides of the crust feel firm to the touch. Transfer to a wire rack to cool completely before filling.
- Place the milk, cream and vanilla bean in a 4-quart saucepan. Heat over medium-high heat, stirring occasionally, until almost about to simmer (Do not let it boil). Remove from the heat and let the vanilla bean steep in the milk for 15 minutes.
- Place the egg yolks, sugar, salt and cornstarch in a medium mixing bowl and beat with a whisk until well blended (1 minute).
- Remove the vanilla bean from milk. Use a knife to scrape out as many seeds as possible and add them to the milk. Swirl the pod in the milk to remove any remaining seeds. Discard the pod or save for another use.
- Add 1 1/2 cups toasted coconut and place the pot over medium-high heat. Bring to a simmer then remove from the heat.
- Ladle out about 1/2 cup of the hot milk and whisk it into the egg mixture. Slowly pour the egg mixture into the pot of milk, whisking steadily to keep the eggs from curdling.
- Place the pot over medium-high heat and bring the mixture to a boil, stirring constantly but not furiously. Reduce the heat to low and continue to cook while whisking constantly (make sure to get the sides and edges) until the mixture is very thick (2-3 minutes). Remove from the heat, add the butter and stir until melted then stir in the coconut rum.
- Let the filling cool to lukewarm (about 15 minutes), then pour into the cooled pie shell. Place a piece of plastic wrap directly on the surface (to keep a skin from forming). Refrigerate the pie for at least 4 hours before serving.
- Just before serving, make the whipped cream topping. Place the cream and vanilla in the bowl of a stand mixer fitted with the whisk attachment or, if using a whisk or hand-held mixer, put it in a deep mixing bowl.
- Beat on medium speed until frothy. Sprinkle in the confectioners' sugar and beat on medium-high until stiff peaks form (when the whisk is lifted the cream will form a point that doesn't droop).
- Mound the whipped cream in the center of the chilled pie. Use the back of a large spoon or an offset metal spatula to spread it out to the edge and give it a few decorative swirls. Sprinkle with remaining toasted coconut and serve.
COCONUT ICE CREAM WITH RUM
In South America, where this frozen treat is quite popular, it's called Helado de Coco con Ron - Coconut Ice Cream with Rum. This is an easy version of the recipe that can be made at home without the use of an ice cream maker. It's a refreshing treat made with common pantry items like coconut milk, cream, sugar, fresh grated...
Provided by Vickie Parks
Categories Ice Cream & Ices
Time 6h30m
Number Of Ingredients 7
Steps:
- 1. Combine coconut milk, cream and sugar in a medium size saucepan, and heat over medium heat, stirring constantly until the sugar is completely dissolved. Remove from heat and add the coconut extract and rum. Adjust rum and/or coconut extract to your liking. Allow mixture to cool completely.
- 2. Place the creamy mixture in a freezer-proof plastic container, cover with lid, and freeze for 1 hour or until it's semi-frozen but still quite soft.
- 3. With an electric mixture, beat the semi-frozen mixture for a few minutes or until softened. Return mixture to the plastic container, and place in freezer for 1 more hour. Then repeat this beat/freeze process 3 or 4 times total until the mixture reaches a creamy, smooth consistency. Add the 1/2 cup grated coconut to the mixture during the final time you beat with the mixer. (The beating step can be done with a blender or food processor.) After the final process of beating, return the creamy smooth ice cream to the plastic container and place in freezer for several hours or until completely frozen.
- 4. The ice cream can be served as is, or it's also excellent with a generous pinch of toasted coconut sprinkled on top of each scoop.
Tips:
- For the best flavor, use fresh coconut cream and rum.
- You can adjust the sweetness of the cream by adding more or less sugar.
- If you don't have coconut cream, you can use heavy cream or milk instead.
- Garnish the cream with a sprinkle of grated nutmeg or cinnamon.
- Serve the cream chilled or at room temperature.
Conclusion:
Coconut rum cream is a delicious and versatile dessert that can be enjoyed on its own or used as a topping for other desserts. It's easy to make and can be tailored to your own taste preferences. Whether you're looking for a refreshing summer treat or a rich and decadent dessert, coconut rum cream is sure to please.
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