Get ready to indulge in a world of creamy, dreamy delights with these 18 mouthwatering RumChata Coconut Cream recipes! Whether you’re a fan of sweet treats or indulgent drinks, we’ve got you covered. From classic desserts like pie and cheesecake, to creative twists on breakfast favorites like French toast and pancakes, there’s something for everyone in this collection.
In the following pages, we’ll take you on a journey through the world of RumChata Coconut Cream, where the combination of creamy coconut and rich rum creates a flavor profile that’s simply irresistible. From decadent desserts to refreshing drinks, these recipes are sure to satisfy your cravings and leave you wanting more.
RumChata Coconut Cream Pie
Elevate your dessert game with this creamy and indulgent RumChata Coconut Cream Pie, featuring the flavors of tropical paradise. This pie is perfect for special occasions or simply satisfying your sweet tooth.
Ingredients:
– 1 cup graham cracker crumbs
– 1/2 cup granulated sugar
– 1/4 cup melted unsalted butter
– 1 cup heavy cream
– 1/2 cup coconut cream
– 1/4 cup RumChata liqueur
– 2 large egg yolks
– 1 teaspoon vanilla extract
– Whipped cream and toasted coconut flakes for topping (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press into a 9-inch pie dish.
3. In a large bowl, whisk together heavy cream, coconut cream, RumChata liqueur, egg yolks, and vanilla extract.
4. Pour filling into prepared crust.
5. Bake for 40-45 minutes or until edges are set and center is slightly jiggly.
6. Allow pie to cool completely before serving.
Cooking Time: 40-45 minutes
RumChata Coconut Cream Cheesecake
Elevate your dessert game with this rich and creamy cheesecake infused with the warm flavors of RumChata and toasted coconut. Perfect for special occasions or simply a sweet indulgence.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup RumChata liqueur
– 1 cup heavy cream
– 1 cup sweetened condensed milk
– 1 cup shredded coconut
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust: Mix crumbs, sugar, and melted butter; press into a 9-inch springform pan.
3. Beat cream cheese until smooth; add sugar, eggs, and vanilla extract.
4. Stir in RumChata liqueur, heavy cream, sweetened condensed milk, and shredded coconut.
5. Pour batter into prepared crust; bake for 55-60 minutes or until set.
6. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 1 hour 15 minutes
RumChata Coconut Cream French Toast
Elevate your breakfast game with this decadent and indulgent treat that combines the flavors of coconut, rum, and creamy French toast.
Ingredients:
– 4 slices of bread (preferably challah or brioche)
– 1/2 cup RumChata liqueur
– 1/2 cup heavy cream
– 1/4 cup shredded coconut
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
– Pinch of salt
– Maple syrup (optional)
Instructions:
1. In a shallow dish, whisk together RumChata, heavy cream, and vanilla extract.
2. Dip each bread slice into the mixture, coating both sides evenly.
3. Place the coated bread slices on a non-stick skillet or griddle over medium heat.
4. Cook for 2-3 minutes per side, or until golden brown.
5. Remove from heat and sprinkle with shredded coconut.
6. Serve warm with melted butter and a drizzle of maple syrup (if desired).
Cooking Time: 10-12 minutes
RumChata Coconut Cream Pancakes
Start your day with a luxurious twist on classic pancakes. These RumChata Coconut Cream Pancakes combine the sweetness of coconut cream, the richness of rum, and the fluffiness of buttermilk pancakes.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1/2 cup coconut cream
– 1/4 cup RumChata liqueur (or to taste)
– Fresh whipped cream and toasted coconut flakes for serving (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together buttermilk, egg, and melted butter.
4. Add coconut cream and RumChata to the wet ingredients; stir until combined.
5. Pour 1/4 cup of batter onto the skillet or griddle; cook for 2-3 minutes or until bubbles appear.
6. Flip and cook for an additional 1-2 minutes, or until golden brown.
Cooking Time: 15-20 minutes (depending on number of pancakes)
RumChata Coconut Cream Milkshake
Escape to a tropical paradise with this creamy and indulgent milkshake, featuring the sweet and spicy flavors of RumChata. Perfect for warm weather or any occasion that calls for a refreshing treat.
Ingredients:
– 2 cups vanilla ice cream
– 1/2 cup coconut cream
– 1/4 cup RumChata liqueur
– 1 tablespoon honey
– Ice cubes (as needed)
– Whipped cream and toasted coconut flakes for garnish (optional)
Instructions:
1. In a blender, combine ice cream, coconut cream, and RumChata. Blend until smooth.
2. Add honey and blend until well combined.
3. Taste and adjust sweetness as desired.
4. Pour into glasses filled with ice cubes, if desired.
5. Top with whipped cream and toasted coconut flakes for a tropical touch (optional).
Cooking Time: None! Just blend and serve.
RumChata Coconut Cream Ice Cream
Experience the tropical flavors of RumChata in this creamy ice cream recipe. With a hint of coconut and rum, every scoop is a taste of paradise.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/4 cup RumChata liqueur
– 1 tsp vanilla extract
Instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and stir in the unsweetened shredded coconut and RumChata liqueur. Let it steep for at least 30 minutes to allow the flavors to meld.
3. Stir in the vanilla extract.
4. Cover and refrigerate for at least 2 hours or overnight.
5. Churn the mixture in an ice cream maker according to manufacturer’s instructions.
6. Once churned, transfer to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 30 minutes (steeping time) + chilling time
RumChata Coconut Cream Popsicles
Beat the heat with these creamy popsicles infused with the sweet and spicy flavors of RumChata. Perfect for a summer evening or as a unique dessert.
Ingredients:
– 1 cup heavy cream
– 1/2 cup coconut milk
– 1/4 cup simple syrup (equal parts water and granulated sugar, dissolved)
– 2 tablespoons RumChata liqueur
– 1 teaspoon vanilla extract
– Pinch of salt
– Popsicle sticks and molds
Instructions:
1. In a medium bowl, whisk together heavy cream, coconut milk, simple syrup, RumChata, vanilla extract, and salt until well combined.
2. Pour the mixture into popsicle molds, leaving about 1/4 inch at the top.
3. Insert popsicle sticks and freeze for at least 5 hours or overnight.
4. To unmold, run the popsicles under warm water for a few seconds.
Cooking Time: 5 hours or overnight
RumChata Coconut Cream Cupcakes
Treat your taste buds to a tropical getaway with these moist and flavorful cupcakes, infused with the sweet and creamy essence of RumChata and coconut.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 1 large egg
– 1/4 cup RumChata liqueur
– 1/4 cup shredded coconut
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, milk, egg, RumChata liqueur, and shredded coconut. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before dusting with confectioners’ sugar.
Cooking Time: 18-20 minutes
RumChata Coconut Cream Brownies
These rich, fudgy brownies combine the flavors of RumChata liqueur and coconut cream for a truly indulgent dessert.
Ingredients:
– 1 and 1/2 sticks unsalted butter, plus more for greasing
– 2 cups sugar
– 1/2 cup unsweetened cocoa powder
– 4 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup RumChata liqueur
– 1 cup coconut cream
– 1 and 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– Chopped pecans or walnuts (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan with butter.
2. In a medium bowl, whisk together sugar, cocoa powder, and flour. Add eggs one at a time, whisking until smooth.
3. Stir in RumChata liqueur, coconut cream, and vanilla extract.
4. Pour batter into prepared pan and smooth top.
5. Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs.
6. Let cool completely before cutting into squares.
Cooking Time: 25-30 minutes
RumChata Coconut Cream Mousse
Elevate your dessert game with this decadent and creamy mousse, infused with the sweet and spicy flavors of RumChata.
Ingredients:
– 1 cup heavy cream
– 1/2 cup confectioners’ sugar
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons RumChata liqueur
– 1 teaspoon vanilla extract
Instructions:
1. In a large mixing bowl, whip the heavy cream until stiff peaks form.
2. Gradually add the confectioners’ sugar and continue whipping until smooth and creamy.
3. Fold in the unsweetened shredded coconut and set aside.
4. In a separate bowl, mix together the RumChata liqueur and vanilla extract.
5. Fold the RumChata mixture into the whipped cream mixture until well combined.
6. Spoon the mousse into individual serving cups or a large serving dish.
7. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: None
Serving Suggestions: Top with toasted coconut flakes, chopped nuts, or fresh fruit for added texture and flavor.
RumChata Coconut Cream Trifle
Elevate your dessert game with this show-stopping RumChata Coconut Cream Trifle, featuring layers of creamy coconut pudding, caramelized banana, and crunchy pecans.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup sugar
– 1/2 teaspoon kosher salt
– 1/2 cup unsweetened shredded coconut
– 2 tablespoons RumChata liqueur
– 1 ripe banana, sliced
– 1/4 cup chopped pecans
– Whipped cream and toasted pecans for garnish (optional)
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until sugar dissolves.
2. Remove from heat and stir in unsweetened shredded coconut and RumChata liqueur. Let cool to room temperature.
3. In a separate pan, caramelize sliced banana over medium heat for 2-3 minutes per side.
4. Assemble the trifle by layering cooled coconut cream mixture, caramelized banana slices, and chopped pecans in a large serving dish or individual glasses.
5. Refrigerate for at least 2 hours to allow flavors to meld together.
Cook Time: 10 minutes
RumChata Coconut Cream Tiramisu
This creamy, dreamy dessert combines the smoothness of coconut cream with the warm spices and caramel flavor of RumChata. Perfect for special occasions or simply to brighten up a weeknight.
Ingredients:
– 12-16 ladyfingers
– 1 cup strong brewed coffee
– 1/2 cup RumChata liqueur
– 8 oz mascarpone cheese
– 1/2 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/2 teaspoon vanilla extract
– Whipped cream and toasted coconut flakes for garnish
Instructions:
1. Dip each ladyfinger into the coffee for about 3-5 seconds on each side. They should be soft and pliable.
2. In a large bowl, combine mascarpone cheese, unsweetened shredded coconut, granulated sugar, and vanilla extract. Mix until smooth.
3. Add RumChata liqueur to the cheese mixture and stir until combined.
4. To assemble, start with a layer of ladyfingers in the bottom of a serving dish. Top with half of the cream mixture, followed by another layer of ladyfingers.
5. Repeat the layers one more time, finishing with a layer of whipped cream and toasted coconut flakes on top.
Cooking Time: 10 minutes (plus chilling time)
RumChata Coconut Cream Parfait
A tropical twist on a classic parfait, this RumChata Coconut Cream Parfait combines the sweet and creamy flavors of coconut cream, pineapple juice, and RumChata liqueur with crunchy graham cracker crumbs and fresh whipped cream.
Ingredients:
– 1 cup heavy whipping cream
– 2 tablespoons unsalted butter, softened
– 1/4 cup granulated sugar
– 1/4 cup crushed graham crackers
– 1/2 cup coconut cream
– 2 ounces RumChata liqueur
– 1/2 cup pineapple juice
– Fresh whipped cream and toasted coconut flakes for topping (optional)
Instructions:
1. In a large bowl, whip the heavy whipping cream until stiff peaks form.
2. Add the softened butter, granulated sugar, and crushed graham crackers to the whipped cream. Mix until well combined.
3. In a separate bowl, mix together the coconut cream, RumChata liqueur, and pineapple juice.
4. Layer the ingredients in a parfait glass or tall clear cup: whipped cream mixture, coconut cream mixture, repeat for 2-3 layers. Top with fresh whipped cream and toasted coconut flakes if desired.
Cooking Time: None! Assemble just before serving.
RumChata Coconut Cream Smoothie
Escape to a tropical paradise with this creamy and indulgent smoothie, featuring the rich flavors of RumChata and coconut cream. Perfect for a relaxing afternoon treat or a post-workout pick-me-up.
Ingredients:
– 1 cup frozen pineapple
– 1/2 cup frozen mango
– 1/2 cup coconut cream
– 1 tablespoon RumChata liqueur
– 1/4 teaspoon vanilla extract
– Ice cubes (as needed)
Instructions:
1. Add the frozen pineapple, mango, and ice cubes to a blender.
2. Pour in the coconut cream and RumChata liqueur.
3. Add the vanilla extract and blend until smooth and creamy.
4. Taste and adjust the sweetness or rum flavor as desired.
5. Pour into glasses and serve immediately.
Cooking Time: 5 minutes
RumChata Coconut Cream Fudge
Experience the tropical blend of RumChata’s sweet and creamy flavors combined with the richness of coconut cream fudge. This indulgent treat is perfect for warm weather or any time you need a little escape.
Ingredients:
– 1 can (14 oz) sweetened condensed milk
– 1 cup granulated sugar
– 1/2 cup light corn syrup
– 1/4 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 1 cup shredded coconut
– 1/4 cup RumChata liqueur
– Pinch of salt
Instructions:
1. Line an 8-inch square baking dish with parchment paper.
2. In a medium saucepan, combine sweetened condensed milk, sugar, and corn syrup. Cook over medium heat, stirring constantly, until the mixture reaches 235°F on a candy thermometer.
3. Remove from heat and stir in melted butter, vanilla extract, shredded coconut, RumChata liqueur, and salt.
4. Pour into prepared baking dish and refrigerate for at least 2 hours or until set.
5. Cut into squares and serve.
Cooking Time: 10-15 minutes
RumChata Coconut Cream Pudding
Elevate your dessert game with this rich and creamy pudding infused with the warm, velvety flavors of RumChata and coconut. Perfect for special occasions or as a sweet indulgence any time.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup sugar
– 2 tablespoons unsweetened shredded coconut
– 1 tablespoon RumChata liqueur
– 1/2 teaspoon kosher salt
– 1/4 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine cream, milk, sugar, and unsweetened shredded coconut. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
2. Remove from heat and stir in RumChata liqueur, salt, and vanilla extract. Let cool slightly.
3. Pour the pudding mixture into individual serving cups or a large serving dish. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
4. Refrigerate for at least 2 hours or overnight until chilled and set.
Cooking Time: 10-12 minutes
RumChata Coconut Cream Tart
This tropical tart is a sweet escape from the ordinary dessert scene. With the creamy combination of RumChata liqueur and coconut cream, it’s a refreshing treat for any occasion.
Ingredients:
– 1 9-inch pie crust
– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 1/4 cup RumChata liqueur
– 1 cup shredded coconut
– 1 tablespoon unsalted butter, melted
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together heavy cream, sweetened condensed milk, and RumChata liqueur until smooth.
3. Stir in shredded coconut and melted butter until well combined.
4. Pour the mixture into the pie crust and bake for 40-45 minutes or until the filling is set.
5. Remove from oven and let cool to room temperature.
6. Refrigerate for at least 2 hours before serving.
Cooking Time: 40-45 minutes
RumChata Coconut Cream Dip
Elevate your gatherings with this creamy, sweet, and tropical dip that combines the flavors of RumChata liqueur and coconut cream. Perfect for parties, snacks, or as a unique dessert topping.
Ingredients:
• 1 cup heavy cream
• 1/2 cup unsweetened shredded coconut
• 3 tablespoons RumChata liqueur
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
Instructions:
1. In a medium bowl, whip the heavy cream until stiff peaks form.
2. Fold in the unsweetened shredded coconut and powdered sugar until well combined.
3. Add the RumChata liqueur and vanilla extract; mix until smooth.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with additional toasted coconut flakes if desired.
Cooking Time: 10-15 minutes (prep time only)
Summary
Indulge in the creamy goodness of RumChata and coconut with these 18 mouthwatering recipes! From sweet treats like Coconut Cream Pie and Cheesecake to decadent drinks like Milkshakes and Popsicles, there’s something for everyone. Plus, try your hand at creative breakfast options like French Toast and Pancakes or satisfy your cravings with desserts like Brownies and Cupcakes. Whether you’re a fan of creamy textures or just love the unique flavors of RumChata and coconut, these recipes are sure to delight.
