Coconut Rum Cream recipe

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Ingredients

1 cup heavy whipping cream
1 (2.6 ounce) bar milk chocolate candy bar
1 (14 ounce) can sweetened condensed milk
1 cup dark rum
4 teaspoons instant coffee granules
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
½ teaspoon coconut extract

Nutrition Info

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
servingSize: -
sodium: 19.9 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

32 servings

Recipe Note

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.

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