Are you ready to escape to a tropical paradise with every sip and bite? Look no further! In this collection of 18 mouth-watering recipes, we’re diving into the world of toasted coconut rum. This creamy, dreamy ingredient adds a rich and indulgent flavor to everything from classic cocktails to decadent desserts.
From piña coladas to banana bread, tres leches cake to rice krispie treats, we’ve got you covered with these deliciously boozy recipes that combine the best of tropical flavors with the smooth, velvety texture of toasted coconut rum. Whether you’re hosting a tropical-themed party or just looking for some inspiration in the kitchen, this collection has something for everyone.
In this article, we’ll be exploring the world of toasted coconut rum and sharing our favorite recipes that showcase its unique flavor and versatility. So grab your sunglasses, put on your best Hawaiian shirt, and get ready to indulge in a tropical getaway with every single recipe!
Toasted Coconut Rum Piña Colada
Escape to a tropical paradise with this creamy, dreamy cocktail that combines the warmth of toasted coconut with the sweetness of piña colada.
Ingredients:
– 2 oz light rum
– 1 oz coconut cream
– 4 oz pineapple juice
– 1/2 cup toasted coconut flakes
– Lime wedges and cherry halves for garnish
Instructions:
1. In a blender, combine rum, coconut cream, and pineapple juice.
2. Add toasted coconut flakes and blend until smooth and creamy.
3. Taste and adjust sweetness or flavor as needed.
4. Pour into glasses filled with ice.
5. Garnish with lime wedges and cherry halves.
Cooking Time: 5 minutes (blending time)
Enjoy your Toasted Coconut Rum Piña Colada in the comfort of your own tropical oasis!
Coconut Rum Banana Bread with Toasted Coconut Topping
Savor the tropical flavors of this moist and delicious banana bread infused with coconut rum, topped with a crunchy toasted coconut topping.
Ingredients:
– 3 ripe bananas, mashed
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup coconut rum (or substitute with dark rum or vanilla extract)
– 1 large egg, beaten
– 1 tablespoon unsalted butter, melted
– Toasted Coconut Topping (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. Add mashed bananas, coconut rum, beaten egg, and melted butter. Mix until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Toasted Coconut Topping:
1. Preheat oven to 350°F (180°C).
2. Spread unsweetened shredded coconut on a baking sheet in an even layer.
3. Toast for 5-7 minutes, stirring frequently, until golden brown and fragrant.
4. Remove from oven and let cool completely.
Toasted Coconut Rum Tres Leches Cake
Moist coconut-infused cake soaked in a rich tres leches mixture, featuring the warm flavors of toasted coconut and rum.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 cup unsalted butter, melted
– 3 large eggs
– 2 teaspoons vanilla extract
– 1 cup whole milk
– 1 cup heavy cream
– 1/2 cup toasted coconut flakes
– 2 tablespoons dark rum (optional)
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together flour, sugar, and unsweetened shredded coconut.
3. Add melted butter, eggs, and vanilla extract; mix until smooth.
4. Pour batter into prepared baking dish.
5. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. Remove from oven and immediately pour milk, heavy cream, and toasted coconut flakes over the cake.
7. If using rum, drizzle it evenly across the top.
8. Let cool completely before refrigerating for at least 2 hours to allow flavors to meld.
Cooking Time: 25-30 minutes + cooling time
Caribbean Coconut Rum Punch with Toasted Coconut Rim
Transport yourself to a tropical paradise with this refreshing Caribbean-inspired cocktail featuring the creamy sweetness of coconut and the warmth of rum. This drink is perfect for warm weather gatherings or any occasion that calls for a taste of the islands.
Ingredients:
– 2 oz dark rum
– 1 oz light rum
– 1 oz coconut cream
– 4 oz pineapple juice
– 2 oz orange juice
– Splash of grenadine syrup
– Toasted coconut flakes for rimming glasses (see below)
– Ice
Instructions:
1. Rim a highball glass with toasted coconut flakes.
2. Fill a cocktail shaker with ice and add dark rum, light rum, coconut cream, pineapple juice, orange juice, and grenadine.
3. Shake until chilled and strain into the prepared glass.
4. Garnish with a pineapple wedge or cherry, if desired.
Toasted Coconut Rim:
1. Preheat oven to 350°F (175°C).
2. Spread shredded coconut on a baking sheet in a single layer.
3. Bake for 5-7 minutes, or until lightly toasted and fragrant.
4. Allow to cool completely before using to rim glasses.
Cooking Time: 5-7 minutes
Toasted Coconut Rum Ice Cream
Elevate your dessert game with this unique and creamy ice cream infused with the warm, toasted flavors of coconut and the subtle hint of rum.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons unsalted butter, melted
– 1/4 teaspoon kosher salt
– 1/2 teaspoon toasted coconut extract
– 2 ounces dark rum (such as Myers’s)
– Vanilla ice cream base (homemade or store-bought)
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, and melted butter. Heat over medium heat, stirring occasionally, until the mixture reaches 170°F to 180°F.
2. Remove from heat and stir in unsweetened shredded coconut, toasted coconut extract, and kosher salt. Let steep for at least 30 minutes to allow flavors to meld.
3. Strain the mixture through a fine-mesh sieve into a clean container. Whisk in dark rum.
4. Chill the mixture to at least 40°F (4°C). Pour into an ice cream maker and churn according to manufacturer’s instructions.
5. Once set, transfer the ice cream to an airtight container and store in the freezer.
Cooking Time: None needed; churning time will vary depending on ice cream maker
Coconut Rum French Toast with Toasted Coconut Syrup
Elevate your breakfast game with this tropical twist on classic French toast. The combination of sweet toasted coconut syrup and rich coconut rum infused into the bread will transport you to a island getaway.
Ingredients:
– 4 slices of bread ( Challah or Brioche work well)
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 2 tablespoons unsweetened shredded coconut
– 2 tablespoons dark rum
– 2 large eggs
– Pinch of salt
– Toasted Coconut Syrup (see below)
Instructions:
1. In a shallow dish, whisk together heavy cream, sugar, and a pinch of salt.
2. Add the unsweetened shredded coconut and mix until well combined.
3. Dip each slice of bread into the mixture, coating both sides evenly.
4. Place the coated bread slices on a plate or tray.
5. In a separate bowl, whisk together eggs and dark rum.
6. Dip each bread slice into the egg-rum mixture, coating both sides.
7. Heat a non-stick skillet or griddle over medium heat.
8. Cook the French toast for 2-3 minutes per side, or until golden brown.
9. Serve warm with Toasted Coconut Syrup (see below).
Toasted Coconut Syrup:
– 1 cup granulated sugar
– 1/2 cup water
– 1/4 cup unsweetened shredded coconut
Combine the sugar and water in a saucepan, whisk until dissolved. Add the unsweetened shredded coconut and cook over medium heat, stirring constantly, until the mixture thickens slightly and the coconut is toasted.
Toasted Coconut Rum Cheesecake Bars
Elevate your dessert game with these rich and creamy cheesecake bars infused with the warmth of toasted coconut and the smoothness of rum.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 12 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup sour cream
– 1 tsp vanilla extract
– 1/4 cup toasted coconut flakes
– 2 tbsp dark rum
– 1 egg, beaten
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. Prepare the crust by mixing crumbs, sugar, and melted butter in a bowl. Press into prepared baking dish.
3. In a separate bowl, beat cream cheese until smooth. Add sugar, sour cream, vanilla extract, toasted coconut flakes, and rum. Mix well.
4. Pour cheesecake mixture over crust. Drizzle with beaten egg.
5. Bake for 35-40 minutes or until edges are set and center is slightly jiggly.
6. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 35-40 minutes
Tropical Coconut Rum Mojito with Toasted Coconut Garnish
Escape to the islands with this refreshing twist on the classic mojito, featuring coconut rum and toasted coconut flakes.
Ingredients:
– 2 oz coconut rum
– 1 oz white rum
– 1 oz lime juice
– 1/2 oz simple syrup
– 1/4 oz club soda
– Fresh mint leaves
– Toasted coconut flakes for garnish
Instructions:
1. In a cocktail shaker, gently press mint leaves with a muddler or the back of a spoon to release oils and flavors.
2. Add coconut rum, white rum, lime juice, and simple syrup to the shaker.
3. Fill the shaker with ice and shake vigorously for 15-20 seconds.
4. Strain the mixture into a highball glass filled with ice.
5. Top with club soda and garnish with toasted coconut flakes.
Cooking Time: None (just mix and enjoy!)
Toasted Coconut Rum Bread Pudding
Elevate your dessert game with this Toasted Coconut Rum Bread Pudding recipe, featuring the perfect balance of sweet and savory flavors. This show-stopping treat is sure to impress at any gathering.
Ingredients:
– 2 cups stale bread, cut into 1-inch cubes
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1/2 cup heavy cream
– 1 large egg
– 1 teaspoon vanilla extract
– 1/4 cup toasted coconut flakes
– 2 tablespoons dark rum (optional)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together sugar, melted butter, heavy cream, egg, and vanilla extract.
3. Add bread cubes and toasted coconut flakes; toss until evenly coated.
4. Pour mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
5. If using rum, drizzle over the pudding after 20 minutes of baking.
6. Remove from oven and let cool slightly before dusting with confectioners’ sugar.
Cooking Time: 35-40 minutes
Coconut Rum Macaroons Dipped in Dark Chocolate
Elevate your dessert game with these decadent treats that combine the sweetness of coconut, the warmth of rum, and the richness of dark chocolate.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/2 teaspoon kosher salt
– 1 tablespoon unsalted butter, softened
– 2 tablespoons dark rum
– 1 large egg white
– Confectioners’ sugar, for dusting
– Dark chocolate chips or chunks (at least 60% cocoa)
Instructions:
1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, sugar, and salt.
3. In a separate bowl, mix butter, rum, and egg white until well combined.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 18-20 minutes or until lightly golden brown.
7. Allow macaroons to cool on the baking sheet before transferring to a wire rack to cool completely.
8. Dip cooled macaroons in melted dark chocolate and place on parchment paper to set.
Cooking Time: 20-25 minutes
Toasted Coconut Rum Hot Chocolate
Elevate your hot chocolate game with the warm, toasty flavors of coconut and rum. This recipe combines rich, creamy milk with toasted coconut flakes and a hint of dark rum for a truly unique treat.
Ingredients:
– 2 cups milk (whole, 2%, or skim)
– 1 tablespoon unsweetened cocoa powder
– 1 teaspoon instant coffee powder
– 1/4 cup granulated sugar
– 1/4 cup toasted coconut flakes
– 2 tablespoons dark rum (such as Myers’s)
– Whipped cream and toasted coconut flakes for garnish (optional)
Instructions:
1. In a medium saucepan, heat the milk over medium heat until it begins to simmer.
2. Add the cocoa powder, coffee powder, and sugar. Whisk until dissolved.
3. Remove from heat and stir in the toasted coconut flakes and dark rum.
4. Pour into mugs and top with whipped cream and additional toasted coconut flakes, if desired.
Cooking Time: 5-7 minutes
Coconut Rum Grilled Pineapple with Toasted Coconut Flakes
Elevate your summer gatherings with this sweet and savory tropical treat! This refreshing dessert combines the natural sweetness of grilled pineapple with the creamy richness of coconut rum, topped with toasted coconut flakes.
Ingredients:
– 1 ripe pineapple, cut into 1-inch wedges
– 2 tablespoons unsweetened shredded coconut
– 2 tablespoons light brown sugar
– 2 tablespoons coconut rum
– 1 tablespoon unsalted butter, melted
– Salt to taste
– Fresh mint leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together coconut flakes and brown sugar.
3. Brush pineapple wedges with melted butter and season with salt.
4. Grill pineapple for 2-3 minutes per side, or until caramelized.
5. Meanwhile, stir together coconut rum and 1 tablespoon of the toasted coconut mixture in a small bowl.
6. Once pineapple is cooked, brush each wedge with the coconut rum mixture.
7. Sprinkle remaining toasted coconut mixture over grilled pineapple.
8. Garnish with fresh mint leaves, if desired.
9. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Toasted Coconut Rum Rice Krispie Treats
Take your classic Rice Krispie treats to the next level with a hint of tropical flavor from toasted coconut and a splash of rum. These sweet and chewy bars are perfect for a fun dessert or snack.
Ingredients:
– 3 cups Rice Krispies cereal
– 12 tablespoons (1 1/2 sticks) unsalted butter
– 12 tablespoons marshmallows
– 1 cup shredded toasted coconut
– 2 tablespoons dark rum (optional)
– Pinch of salt
Instructions:
1. In a large pot or saucepan, melt butter over low heat.
2. Add marshmallows and stir until melted and smooth.
3. Remove from heat and add Rice Krispies cereal, toasted coconut, and salt. Stir until well combined.
4. If using rum, stir it in at this point.
5. Press mixture into a greased 9×13-inch baking dish.
6. Let cool and set before cutting into bars.
Cooking Time: 10-15 minutes
Coconut Rum Cupcakes with Toasted Coconut Frosting
Coconut Rum Cupcakes with Toasted Coconut Frosting
These moist and flavorful cupcakes are infused with the warmth of coconut and rum, topped with a toasted coconut frosting that adds a delightful crunch.
Ingredients:
For the cupcake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened shredded coconut
– 1/2 cup whole milk
– 2 large eggs
– 2 tablespoons unsalted butter, melted
– 1 tablespoon dark rum
For the frosting:
– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 2 tablespoons toasted coconut flakes
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, melted butter, and rum.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in unsweetened shredded coconut.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before frosting.
Frosting:
1. Beat powdered sugar and butter until smooth.
2. Stir in toasted coconut flakes and vanilla extract.
3. Spread or pipe onto cooled cupcakes.
Cooking Time: 18-20 minutes per batch of 12 cupcakes.
Toasted Coconut Rum Fudge
Elevate your snack game with this creamy, coconut-infused fudge recipe that combines the sweetness of toasted coconut flakes with the warmth of rum. Perfect for a tropical getaway in every bite!
Ingredients:
– 1 cup (200g) sweetened condensed milk
– 1/2 cup (120g) white chocolate chips
– 1/4 cup (30g) unsweetened shredded coconut, toasted
– 2 tablespoons dark rum
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Line an 8-inch square baking dish with parchment paper.
2. In a medium saucepan, combine sweetened condensed milk, white chocolate chips, and toasted coconut flakes. Cook over medium heat, stirring constantly, until the mixture reaches 235°F (118°C).
3. Remove from heat and stir in dark rum, vanilla extract, and salt. Let cool slightly.
4. Pour into prepared baking dish and refrigerate for at least 2 hours or until firm.
5. Cut into squares and serve.
Cooking Time: 10-12 minutes
Coconut Rum Pancakes with Toasted Coconut Butter
Elevate your weekend brunch with these decadent Coconut Rum Pancakes, topped with a rich and creamy Toasted Coconut Butter. The perfect blend of tropical flavors and fluffy texture will transport you to a tropical paradise.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons unsweetened coconut milk
– 1 tablespoon rum extract (or 1-2 tablespoons dark rum)
– 2 tablespoons melted butter
– Toasted Coconut Butter (see below)
Instructions:
1. Preheat the skillet or griddle to medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, egg, coconut milk, rum extract (or dark rum), and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Drop by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes or until bubbles appear on surface. Flip and cook for an additional minute.
7. Serve with Toasted Coconut Butter (see below).
Toasted Coconut Butter:
1. Preheat oven to 350°F (180°C).
2. Spread unsweetened coconut flakes on a baking sheet in a single layer.
3. Bake for 5-7 minutes or until lightly toasted and fragrant.
4. Let cool completely.
5. Blend with softened butter and a pinch of salt to taste.
Cooking Time: Approximately 10-12 minutes
Toasted Coconut Rum Affogato
This indulgent dessert combines the richness of vanilla ice cream, the warmth of toasted coconut flakes, and the smoothness of rum-infused espresso. Perfect for a warm evening or a special occasion.
Ingredients:
– 1 pint of high-quality vanilla ice cream
– 1/4 cup of toasted coconut flakes
– 2 shots of strong brewed coffee
– 1 tablespoon of dark rum
– Whipped cream and toasted coconut shavings for garnish (optional)
Instructions:
1. Scoop the vanilla ice cream into a glass or cup.
2. Sprinkle the toasted coconut flakes over the ice cream.
3. Brew two shots of strong coffee and pour it over the coconut-covered ice cream.
4. Add 1 tablespoon of dark rum to the espresso, stirring gently.
5. Place the rum-infused espresso shot on top of the ice cream mixture.
6. Garnish with whipped cream and toasted coconut shavings, if desired.
Cooking Time: 0 minutes (no cooking required)
Coconut Rum Chia Pudding with Toasted Coconut Topping
Elevate your dessert game with this creamy and indulgent pudding infused with the warmth of coconut and rum.
Ingredients:
– 1 cup chia seeds
– 2 cups unsweetened almond milk
– 1/4 cup granulated sugar
– 2 tablespoons unsweetened shredded coconut
– 1 tablespoon dark rum (optional)
– 1/4 teaspoon salt
– Toasted coconut topping (recipe below)
Instructions:
1. In a medium bowl, combine chia seeds and sugar.
2. Gradually add in almond milk, whisking until well combined.
3. Stir in unsweetened shredded coconut, dark rum (if using), and salt.
4. Refrigerate for at least 4 hours or overnight to allow pudding to thicken.
5. Just before serving, top with Toasted Coconut Topping (recipe below).
Toasted Coconut Topping:
– 1/4 cup unsweetened shredded coconut
– 1 tablespoon coconut oil
Preheat oven to 350°F (180°C). Spread coconut flakes on a baking sheet and toast for 5-7 minutes, stirring occasionally. Remove from oven and stir in coconut oil.
Cooking Time: 4 hours or overnight
Enjoy your creamy Coconut Rum Chia Pudding with the crunch of toasted coconut topping!
Summary
Get ready to indulge in a tropical getaway with these 18 deliciously boozy recipes featuring toasted coconut and rum! From sweet treats like Coconut Rum Banana Bread and Toasted Coconut Rum Cheesecake Bars, to refreshing drinks like Caribbean Coconut Rum Punch and Tropical Coconut Rum Mojito, there’s something for everyone. Impress your friends and family with creative twists on classic desserts and cocktails, or treat yourself to a tropical escape in the comfort of your own home. These recipes are sure to transport you to a state of island bliss!
