Coconut Rum Cream


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.

Prep Time:
10 mins
Additional Time:
10 mins
Total Time:
20 mins
32 servings


  • 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


  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.

Cook's Note:

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

Nutrition Facts (per serving)

95 Calories
5g Fat
8g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 95
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 14%
Cholesterol 15mg 5%
Sodium 20mg 1%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 0%
Total Sugars 8g
Protein 1g
Vitamin C 0mg 2%
Calcium 44mg 3%
Potassium 55mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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