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Coconut Rum Cream

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"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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Ingredients

20 m servings 95 cals
Original recipe yields 32 servings

Directions

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  • Prep

  • Ready In

  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.

Footnotes

  • Cook's Note:
  • Half-and-half can be substituted for the heavy whipping cream.

Nutrition Facts


Per Serving: 95 calories; 4.5 g fat; 8.4 g carbohydrates; 1.2 g protein; 15 mg cholesterol; 20 mg sodium. Full nutrition

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