Forget the winter chill—it’s time to bring a taste of the tropics to your glass! Whether you’re dreaming of sun-soaked beaches or just craving something sweet and spirited, these toasted coconut rum recipes are your ticket to paradise. From creamy cocktails to decadent desserts, get ready to shake, stir, and sip your way to bliss. Let’s dive into these deliciously boozy creations!
Toasted Coconut Rum Tres Leches Cake
Nestled between the golden hours of afternoon light, this cake emerges from the oven like a whispered promise of comfort. Nowhere else do the scents of toasted coconut and warm rum mingle so gently, inviting a moment of quiet indulgence. It’s a dessert that asks for nothing but a slice of your time and a corner of your heart.
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– 1 tsp baking powder
– ½ tsp salt
– 5 large eggs
– ½ cup whole milk
– 1 tsp vanilla extract
– 1 cup sweetened condensed milk
– 1 cup evaporated milk
– ½ cup heavy cream
– ¼ cup dark rum
– 1 cup sweetened shredded coconut
– 2 tbsp powdered sugar
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan thoroughly.
2. Spread the shredded coconut evenly on a baking sheet and toast for 5-7 minutes at 350°F until golden brown, stirring once halfway through.
3. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
4. Separate the eggs, placing yolks in one large bowl and whites in another clean, grease-free bowl.
5. Beat the egg yolks with granulated sugar on medium speed for 3 minutes until pale and thickened.
6. Mix in the whole milk and vanilla extract on low speed just until incorporated.
7. Gently fold the dry ingredients into the yolk mixture with a spatula until no streaks remain.
8. Using clean beaters, whip the egg whites on high speed until stiff peaks form, about 2-3 minutes.
9. Fold one-third of the whipped egg whites into the batter to lighten it, then carefully fold in the remaining whites until just combined.
10. Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan on a wire rack for 10 minutes, then poke holes all over the top with a skewer.
12. Whisk together the sweetened condensed milk, evaporated milk, heavy cream, and dark rum in a pitcher until smooth.
13. Slowly pour the milk mixture over the warm cake, allowing it to absorb fully before adding more.
14. Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight.
15. Before serving, sprinkle the toasted coconut evenly over the top and dust with powdered sugar.
From the first bite, the cake yields with a cloud-like softness, each spoonful carrying the warmth of rum and the crunch of coconut. For a playful twist, serve it chilled with a drizzle of caramel or alongside fresh mango slices to brighten the richness.
Caribbean Coconut Rum Punch with Toasted Coconut Rim
Unwinding after a long day, I find myself drawn to the gentle rhythm of cocktail making, the quiet clink of ice against glass a small meditation. Today’s creation, a Caribbean-inspired rum punch, feels like a slow, sun-drenched exhale, its toasted coconut rim promising a whisper of tropical comfort.
Ingredients
- 1/2 cup sweetened shredded coconut
- 1 lime wedge
- 4 oz white rum
- 2 oz coconut cream
- 2 oz pineapple juice
- 1 oz fresh lime juice
- 1 oz orange juice
- 1/2 oz grenadine
- 1 cup ice cubes
Instructions
- Spread the 1/2 cup sweetened shredded coconut in a thin, even layer on a small baking sheet.
- Toast the coconut in a preheated 325°F oven for 5-7 minutes, stirring once halfway, until it turns a light golden brown.
- Pour the toasted coconut onto a small plate in a shallow, even layer for rimming.
- Run the lime wedge firmly around the entire outer rim of your serving glass to moisten it.
- Press the moistened glass rim upside-down into the toasted coconut, twisting gently to ensure an even, full coating.
- Combine 4 oz white rum, 2 oz coconut cream, 2 oz pineapple juice, 1 oz fresh lime juice, and 1 oz orange juice in a cocktail shaker.
- Add 1 cup ice cubes to the shaker.
- Secure the shaker lid tightly and shake vigorously for 15-20 seconds until the outside of the shaker feels very cold.
- Strain the mixture directly into your prepared glass, leaving the ice from the shaker behind.
- Slowly pour 1/2 oz grenadine over the back of a spoon held just above the drink’s surface, allowing it to sink and create a sunset-like gradient.
Gently swirling the glass reveals a creamy, lush texture that carries the bright acidity of citrus and the deep, caramel-like warmth of rum. The toasted coconut rim offers a delightful crunch and nutty aroma with each sip, a perfect counterpoint to the smooth, tropical blend. For a quiet evening, serve it alongside grilled pineapple spears to echo its sweet, smoky notes.
Toasted Coconut Rum Bread Pudding
Just now, as the afternoon light slants through my kitchen window, I find myself remembering how this recipe came to be—a happy accident born from leftover bread and a lingering bottle of dark rum, transforming simple ingredients into something quietly magical. Wrapping my hands around a warm mug, I let the scent of toasted coconut and caramelized sugar fill the room, each breath a gentle reminder that some of the coziest comforts are stumbled upon rather than sought.
Ingredients
– 6 cups day-old French bread, cut into 1-inch cubes
– 1 cup sweetened shredded coconut
– 4 large eggs
– 1 ½ cups whole milk
– 1 cup heavy cream
– ¾ cup granulated sugar
– ¼ cup dark rum
– 2 teaspoons vanilla extract
– 1 teaspoon ground cinnamon
– ½ teaspoon salt
– 4 tablespoons unsalted butter, melted
Instructions
1. Preheat your oven to 350°F.
2. Spread 1 cup sweetened shredded coconut evenly on a baking sheet.
3. Toast the coconut in the oven for 5–7 minutes, stirring once halfway, until it turns golden brown.
4. Remove the toasted coconut from the oven and set it aside to cool.
5. Grease a 9×13-inch baking dish with 1 tablespoon of the melted unsalted butter.
6. Place 6 cups of day-old French bread cubes into the prepared baking dish.
7. Sprinkle the cooled toasted coconut evenly over the bread cubes.
8. In a large mixing bowl, whisk together 4 large eggs until frothy.
9. Add 1 ½ cups whole milk, 1 cup heavy cream, ¾ cup granulated sugar, ¼ cup dark rum, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and ½ teaspoon salt to the eggs.
10. Whisk the mixture vigorously for 2 minutes until the sugar is fully dissolved and the ingredients are well combined.
11. Pour the custard mixture evenly over the bread and coconut in the baking dish.
12. Press down gently on the bread with a spatula to ensure all cubes are submerged in the custard.
13. Let the mixture sit at room temperature for 30 minutes to allow the bread to fully absorb the custard.
14. Drizzle the remaining 3 tablespoons of melted unsalted butter over the top of the bread pudding.
15. Cover the baking dish tightly with aluminum foil.
16. Bake at 350°F for 30 minutes.
17. Remove the foil and continue baking for another 20–25 minutes until the top is golden brown and the center is set (a knife inserted should come out clean).
18. Let the bread pudding cool on a wire rack for 15 minutes before serving.
Warm from the oven, each spoonful yields a tender, custard-soaked interior with crisp, buttery edges, while the toasted coconut adds a subtle crunch that plays against the deep, caramel notes of rum. For a decadent twist, serve it drizzled with a rum-infused caramel sauce or alongside a scoop of vanilla bean ice cream that slowly melts into the spiced warmth.
Coconut Rum Macaroons Dipped in Dark Chocolate
Under the soft glow of the kitchen light, I find myself reaching for familiar ingredients, the kind that promise comfort with just a hint of tropical escape in every bite. These coconut rum macaroons dipped in dark chocolate are my quiet afternoon project, a sweet pause that feels both indulgent and deeply personal. They remind me that sometimes, the simplest treats hold the most warmth.
Ingredients
– 14 ounces sweetened shredded coconut
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 4 large egg whites
– 1 teaspoon vanilla extract
– 2 tablespoons dark rum
– 8 ounces dark chocolate chips
– 1 teaspoon coconut oil
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 14 ounces sweetened shredded coconut, 1/2 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon salt.
3. Add 4 large egg whites, 1 teaspoon vanilla extract, and 2 tablespoons dark rum to the dry ingredients.
4. Mix gently with a spatula until the ingredients are fully incorporated and the coconut is evenly moistened.
5. Scoop 2-tablespoon portions of the mixture and shape them into compact mounds using your hands.
6. Place the mounds 2 inches apart on the prepared baking sheet.
7. Bake for 18–22 minutes, until the edges are golden brown and the tops are lightly toasted.
8. Transfer the baking sheet to a wire rack and let the macaroons cool completely, about 30 minutes.
9. In a microwave-safe bowl, combine 8 ounces dark chocolate chips and 1 teaspoon coconut oil.
10. Microwave in 30-second intervals, stirring after each, until the chocolate is smooth and fully melted.
11. Dip the base of each cooled macaroon into the melted chocolate, allowing excess to drip off.
12. Place the dipped macaroons back on the parchment-lined sheet.
13. Refrigerate for 15 minutes, or until the chocolate is firm to the touch.
14. Store the macaroons in an airtight container at room temperature for up to 5 days.
My favorite part is that first bite—the crisp shell giving way to a chewy, rum-kissed center, all wrapped in the deep richness of dark chocolate. They’re perfect with a cup of black coffee or crumbled over vanilla ice cream for an impromptu dessert. Mostly, I love how they linger on the tongue, a sweet reminder to savor the small moments.
Toasted Coconut Rum Hot Chocolate
Drifting through this quiet afternoon, I find myself craving the kind of warmth that settles deep in the bones, something rich and gently spiced to companion the fading light outside my window. There’s a particular comfort in preparing this toasted coconut rum hot chocolate, a ritual that transforms simple ingredients into a liquid embrace. Each step feels like a slow, deliberate meditation, building layers of flavor that whisper of tropical breezes and cozy evenings.
Ingredients
– 1/2 cup shredded unsweetened coconut
– 2 cups whole milk
– 1/4 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1/4 tsp salt
– 1/2 cup heavy cream
– 2 oz dark rum
– 1/2 tsp vanilla extract
Instructions
1. Preheat a dry skillet over medium-low heat for 2 minutes until warm to the touch.
2. Spread 1/2 cup shredded unsweetened coconut evenly across the skillet surface.
3. Toast coconut for 4-6 minutes, stirring constantly with a wooden spoon until golden brown and fragrant.
4. Immediately transfer toasted coconut to a plate to prevent residual heat from burning it.
5. Combine 2 cups whole milk, 1/4 cup granulated sugar, 1/4 cup unsweetened cocoa powder, and 1/4 tsp salt in a saucepan.
6. Whisk mixture continuously over medium heat until sugar dissolves completely, about 3-4 minutes.
7. Heat the mixture until it reaches 160°F on a digital thermometer, stirring occasionally to prevent scorching.
8. Remove saucepan from heat and stir in 2 oz dark rum and 1/2 tsp vanilla extract.
9. Whip 1/2 cup heavy cream with a hand mixer on medium speed until soft peaks form, about 2-3 minutes.
10. Divide the hot chocolate between two mugs, topping each with whipped cream and a generous sprinkle of toasted coconut. Perhaps what I love most is how the velvety chocolate base carries the rum’s warmth without overwhelming, while the toasted coconut adds tiny crunch islands in a sea of smooth cream. Pouring it into your favorite ceramic mug makes the experience feel like a personal gift, and I sometimes like to garnish with an extra rum drizzle for those evenings needing deeper comfort.
Coconut Rum Grilled Pineapple with Toasted Coconut Flakes
Beneath the fading afternoon light, I find myself drawn to simple transformations—taking humble fruits and turning them into something quietly magical. This grilled pineapple feels like summer captured in caramelized edges and tropical warmth, a dessert that requires little effort but rewards generously with each sweet, smoky bite.
Ingredients
– 1 whole fresh pineapple
– 1/4 cup dark rum
– 2 tablespoons honey
– 1/2 cup sweetened coconut flakes
– 2 tablespoons unsalted butter
Instructions
1. Preheat your grill to medium-high heat (400°F) and brush the grates lightly with oil to prevent sticking.
2. Slice the pineapple into 1-inch thick rounds, then use a small knife to carefully remove the tough core from each slice.
3. Melt the butter in a small saucepan over low heat, then stir in the honey and rum until fully combined.
4. Brush both sides of each pineapple slice generously with the rum-honey glaze, reserving about 2 tablespoons for later.
5. Place the pineapple slices directly on the preheated grill and cook for 4-5 minutes until distinct grill marks form.
6. Flip the slices and brush with more glaze, cooking for another 4-5 minutes until the edges begin to caramelize and the fruit softens.
7. While the pineapple grills, toast the coconut flakes in a dry skillet over medium heat for 2-3 minutes, stirring constantly until golden brown.
8. Transfer the grilled pineapple to a serving platter and drizzle with the remaining glaze.
9. Sprinkle the toasted coconut flakes evenly over the warm pineapple slices.
The contrast between the juicy, caramelized pineapple and the crisp coconut flakes creates a delightful texture, while the rum adds a subtle warmth that lingers. Serve it still warm from the grill alongside vanilla ice cream, or enjoy it simply as it is—the kind of dessert that feels both special and completely effortless.
Toasted Coconut Rum Rice Krispie Treats
Tonight, the kitchen feels particularly quiet, the kind of stillness that invites slow, deliberate movements and the gentle warmth of the oven. There’s something deeply comforting about transforming simple pantry staples into something unexpectedly elegant, a small ritual that feels both creative and deeply grounding. These toasted coconut rum rice krispie treats are exactly that—a humble treat elevated with just a few thoughtful touches, perfect for savoring alone or sharing with someone special.
Ingredients
– 6 cups crispy rice cereal
– 10 oz marshmallows
– 4 tbsp unsalted butter
– 1/4 cup dark rum
– 1 cup sweetened shredded coconut
– 1/4 tsp fine sea salt
Instructions
1. Preheat your oven to 350°F.
2. Spread 1 cup sweetened shredded coconut evenly on a baking sheet.
3. Toast the coconut in the oven for 5-7 minutes, stirring once halfway through, until golden brown.
4. Melt 4 tbsp unsalted butter in a large pot over medium-low heat.
5. Add 10 oz marshmallows to the melted butter and stir continuously until completely smooth.
6. Stir in 1/4 cup dark rum and 1/4 tsp fine sea salt until fully incorporated.
7. Remove the pot from heat and immediately fold in 6 cups crispy rice cereal and the toasted coconut until evenly coated.
8. Press the mixture firmly into a greased 9×13 inch baking dish using a buttered spatula.
9. Let the treats cool completely at room temperature for at least 2 hours before cutting.
10. Cut into 2-inch squares using a sharp knife wiped clean between cuts for neat edges.
Now, these treats settle into something wonderfully chewy yet crisp, with the rum’s warmth weaving through the toasty coconut in a way that feels both familiar and new. They’re lovely with a drizzle of dark chocolate or simply enjoyed as they are, each bite a quiet moment of sweetness.
Coconut Rum Cupcakes with Toasted Coconut Frosting
Oftentimes, the simplest moments call for something sweetly nostalgic, like these coconut rum cupcakes that carry whispers of tropical evenings and quiet celebrations. One bite feels like a gentle escape, with toasted coconut frosting that melts slowly on the tongue. They’re tender, fragrant, and just rich enough to linger in memory long after the last crumb is gone.
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– ¾ cup whole milk
– ¼ cup coconut rum
– 1 tsp baking powder
– ½ tsp salt
– 1 cup shredded sweetened coconut
– 8 oz cream cheese, softened
– 4 tbsp unsalted butter, softened
– 2 cups powdered sugar
– 1 tsp vanilla extract
Instructions
1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt in a medium bowl until fully combined.
3. In a separate large bowl, beat ½ cup softened unsalted butter and 1 cup granulated sugar with an electric mixer on medium speed for 3 minutes, until pale and fluffy.
4. Add 2 large eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Gradually add the dry ingredients to the butter mixture in three parts, alternating with ¾ cup whole milk, mixing on low speed just until the batter is smooth.
6. Stir in ¼ cup coconut rum by hand until evenly distributed, being careful not to overmix.
7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
8. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Spread 1 cup shredded sweetened coconut in a single layer on a baking sheet and toast in the 350°F oven for 5–7 minutes, stirring once, until golden brown.
11. For the frosting, beat 8 oz softened cream cheese and 4 tbsp softened unsalted butter in a large bowl on medium speed for 2 minutes until creamy.
12. Gradually add 2 cups powdered sugar and 1 tsp vanilla extract, beating on low speed until smooth and spreadable.
13. Frost the cooled cupcakes generously with the cream cheese frosting.
14. Sprinkle the toasted coconut evenly over the frosted cupcakes, pressing lightly to adhere. Buttery and moist, these cupcakes hold a delicate crumb that gives way to the creamy tang of frosting, each bite layered with toasted coconut’s gentle crunch. Serve them chilled for a firmer texture, or alongside a cup of strong coffee to balance the rum’s warm, tropical sweetness.
Toasted Coconut Rum Fudge
A quiet afternoon finds me craving something rich and tropical, a sweet escape from the ordinary that warms the soul with every bite. This toasted coconut rum fudge is my latest kitchen companion, a simple indulgence that feels like a whispered secret between old friends. Let’s make some together.
Ingredients
– 3 cups granulated sugar
– 1 cup unsalted butter
– 1 cup evaporated milk
– 12 oz semisweet chocolate chips
– 1 tsp pure vanilla extract
– 1/4 cup dark rum
– 1 cup sweetened shredded coconut
– 1/2 cup chopped pecans
– 1/8 tsp fine sea salt
Instructions
1. Preheat your oven to 350°F and spread the shredded coconut evenly on a baking sheet.
2. Toast the coconut for 5-7 minutes, stirring halfway through, until it turns golden brown with fragrant notes.
3. Line an 8×8 inch baking pan with parchment paper, allowing extra paper to hang over two opposite sides for easy removal later.
4. Combine granulated sugar, unsalted butter, and evaporated milk in a heavy-bottomed saucepan over medium heat.
5. Stir continuously with a wooden spoon until the butter melts completely and the mixture becomes smooth.
6. Attach a candy thermometer to the side of the pan, ensuring the tip doesn’t touch the bottom.
7. Bring the mixture to a boil without stirring and cook until the thermometer reads 234°F (soft-ball stage), which should take about 10-12 minutes.
8. Remove the saucepan from heat immediately and let it cool undisturbed for 5 minutes to prevent graininess.
9. Add semisweet chocolate chips and stir vigorously until they melt completely and the mixture becomes glossy.
10. Mix in pure vanilla extract, dark rum, toasted coconut, chopped pecans, and fine sea salt until fully incorporated.
11. Pour the fudge into the prepared pan and spread it evenly with a spatula.
12. Let the fudge cool at room temperature for 2 hours until set but still slightly soft to the touch.
13. Refrigerate the pan for another 30 minutes to firm up the fudge completely.
14. Use the parchment paper handles to lift the fudge slab out of the pan.
15. Cut the fudge into 1-inch squares with a sharp knife wiped clean between cuts for neat edges.
Last night, I left a plate of these squares on the counter and watched them disappear by morning. Their creamy texture gives way to the crunch of pecans, while the rum whispers through the chocolate like a distant memory of summer.
Coconut Rum Pancakes with Toasted Coconut Butter
Coconut Rum Pancakes with Toasted Coconut Butter
Cozy mornings call for something special, something that feels like a warm embrace in a bowl. These coconut rum pancakes with toasted coconut butter are my current comfort ritual, the kind of dish that turns an ordinary breakfast into a slow, cherished moment.
Ingredients
– 1 ½ cups all-purpose flour
– 2 tbsp granulated sugar
– 2 tsp baking powder
– ½ tsp salt
– 1 ¼ cups whole milk
– 1 large egg
– 2 tbsp melted unsalted butter
– 2 tbsp coconut rum
– ½ cup sweetened shredded coconut
– 4 tbsp unsalted butter
Instructions
1. Whisk together 1 ½ cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, and ½ tsp salt in a large bowl until fully combined.
2. In a separate medium bowl, beat 1 large egg lightly with a fork before stirring in 1 ¼ cups whole milk, 2 tbsp melted unsalted butter, and 2 tbsp coconut rum until the mixture is smooth and uniform.
3. Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula until just combined, being careful not to overmix—this keeps the pancakes tender.
4. Let the batter rest undisturbed for 5 minutes at room temperature to allow the baking powder to activate and the flour to hydrate.
5. While the batter rests, heat a non-stick skillet or griddle over medium heat (350°F) and melt 1 tbsp of the remaining unsalted butter, swirling to coat the surface evenly.
6. Pour ¼ cup portions of batter onto the hot skillet, spacing them about 2 inches apart to allow for spreading.
7. Sprinkle 1 tbsp of the sweetened shredded coconut evenly over the surface of each pancake while the first side cooks.
8. Cook the pancakes for 2–3 minutes, or until the edges look set and small bubbles form across the top surface.
9. Flip each pancake carefully with a spatula and cook for another 1–2 minutes, until the second side is golden brown and the center springs back lightly when pressed.
10. Transfer the cooked pancakes to a warm plate and repeat steps 5–9 with the remaining batter and shredded coconut, adding more butter to the skillet as needed.
11. For the toasted coconut butter, melt the remaining 3 tbsp unsalted butter in a small saucepan over low heat until just liquid.
12. Stir in the remaining ¼ cup sweetened shredded coconut and cook for 2–3 minutes, stirring constantly, until the coconut turns a light golden brown and becomes fragrant.
13. Remove the toasted coconut butter from the heat immediately to prevent burning.
14. Drizzle the warm toasted coconut butter generously over the stack of pancakes before serving.
Buttery and fragrant, these pancakes have a delicate crumb that soaks up the coconut rum’s subtle warmth. Serve them stacked high with extra toasted coconut sprinkled on top, or alongside sliced tropical fruits for a bright, sunny contrast to the rich, cozy flavors.
Toasted Coconut Rum Affogato
Vividly, I remember the first time warm espresso met cold ice cream in my grandmother’s kitchen, steam rising like morning fog over snow-covered hills. Today’s version carries that same comforting contrast, but with the tropical whisper of toasted coconut and the gentle warmth of rum that makes ordinary afternoons feel like distant vacations. This toasted coconut rum affogato is what happens when childhood nostalgia grows up and learns to savor slowly.
Ingredients
– 1/2 cup sweetened shredded coconut
– 2 cups vanilla bean ice cream
– 4 shots freshly brewed espresso
– 2 tbsp dark rum
– 4 tbsp whipped cream
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. Spread 1/2 cup sweetened shredded coconut evenly across the prepared baking sheet in a single layer.
3. Toast the coconut in the preheated oven for 5-7 minutes, checking frequently and stirring halfway through, until golden brown with no pale spots remaining.
4. Remove the toasted coconut from the oven and let it cool completely on the baking sheet, about 10 minutes.
5. Scoop 1/2 cup vanilla bean ice cream into each of four serving glasses or bowls.
6. Sprinkle 2 tablespoons of the cooled toasted coconut evenly over the ice cream in all four glasses.
7. Brew 4 shots of espresso using an espresso machine or moka pot, ensuring the coffee is freshly made and piping hot.
8. Immediately pour 1 shot of hot espresso over each portion of ice cream and coconut.
9. Drizzle 1/2 tablespoon of dark rum over each affogato, letting it cascade down the sides of the ice cream.
10. Top each serving with 1 tablespoon of whipped cream, creating a soft peak.
11. Garnish with the remaining toasted coconut, sprinkling it over the whipped cream. Gently, the warmth of espresso and rum begins melting the ice cream beneath, creating creamy pools that mingle with the crispy coconut. Serve immediately with long spoons to capture every layer—the contrast between hot and cold, crisp and creamy, makes each bite feel like discovering something new in a familiar place.
Coconut Rum Chia Pudding with Toasted Coconut Topping
When the morning light filters through my kitchen window, I find myself reaching for this simple ritual—a quiet moment to prepare something that feels both nourishing and indulgent. This coconut rum chia pudding is my gentle pause, a creamy dream that whispers of tropical breezes and slow, unhurried mornings. It’s the kind of recipe that asks for little but gives so much in return, with a toasted coconut topping that adds just the right crunch to each spoonful.
Ingredients
– 1/2 cup chia seeds
– 1 1/2 cups canned coconut milk
– 3 tbsp maple syrup
– 1 tbsp dark rum
– 1/2 tsp vanilla extract
– 1/4 tsp sea salt
– 1/4 cup unsweetened shredded coconut
Instructions
1. Combine 1/2 cup chia seeds, 1 1/2 cups canned coconut milk, 3 tbsp maple syrup, 1 tbsp dark rum, 1/2 tsp vanilla extract, and 1/4 tsp sea salt in a medium bowl.
2. Whisk vigorously for 1 full minute to prevent clumping and ensure the chia seeds are evenly distributed.
3. Cover the bowl tightly with plastic wrap, pressing it directly against the surface of the pudding to prevent a skin from forming.
4. Refrigerate for at least 4 hours or overnight until the pudding has thickened to a spoonable consistency.
5. Preheat a small skillet over medium-low heat for 2 minutes.
6. Add 1/4 cup unsweetened shredded coconut to the dry skillet, spreading it in an even layer.
7. Toast the coconut for 3–4 minutes, stirring constantly with a wooden spoon until it turns golden brown and fragrant.
8. Immediately transfer the toasted coconut to a plate to cool completely, which prevents it from burning from residual heat.
9. Stir the chilled pudding well to redistribute any settled seeds.
10. Divide the pudding between two serving glasses and top evenly with the toasted coconut. Just spoonfuls of this pudding reveal a silky, almost custard-like texture that melts on the tongue, with the rum’s warmth subtly weaving through the coconut’s sweetness. I love serving it in small mason jars for a portable breakfast or layering it with fresh mango slices for a dessert that feels effortlessly elegant.
Summary
Perfect for adding a taste of the tropics to your home bar! These 18 toasted coconut rum recipes offer something delicious for every occasion. We’d love to hear which ones become your favorites—drop us a comment below and share your top picks on Pinterest so fellow rum enthusiasts can discover these boozy delights too!
