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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Recipe Summary

prep:
10 mins
additional:
10 mins
total:
20 mins
Servings:
32
Yield:
32 servings
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Half-and-half can be substituted for the heavy whipping cream.

Nutrition Facts

95 calories; protein 1.2g 3% DV; carbohydrates 8.4g 3% DV; fat 4.5g 7% DV; cholesterol 14.9mg 5% DV; sodium 19.9mg 1% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/20/2019
This is lovely when added to coffee but it really is wonderful straight over ice. The chocolate flavor is very strong. I might hold back a bit next time. Thank you for the recipe. Read More