Indulge your sweet tooth with these decadent and deliciously creamy coconut RumChata desserts! The perfect treat to brighten up any occasion, these unique recipes combine the richness of coconut and the indulgence of RumChata in creative ways that will leave you wanting more. From classic desserts like cheesecake and tiramisu to innovative treats like panna cotta and milkshakes, there’s something for everyone in this collection of 20 mouthwatering recipes.
From Coconut RumChata Tres Leches Cake to RumChata Coconut Parfait, we’ve got the perfect dessert to satisfy your cravings. Whether you’re a fan of creamy textures, sweet flavors, or the perfect blend of both, these coconut RumChata desserts are sure to become new favorites.
Coconut RumChata Tres Leches Cake
Moist vanilla cake soaked in a trio of creamy liquids – coconut milk, heavy cream, and sweetened condensed milk – infused with the warm flavors of rum and Chata.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 1 large egg
– 1 teaspoon pure vanilla extract
– 1 cup coconut milk
– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 2 tablespoons rum (optional)
– 2 tablespoons Chata syrup (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Whisk together flour, sugar, baking powder, and salt. Add softened butter and mix until just combined.
3. In a separate bowl, whisk together milk, egg, and vanilla extract. Pour into dry ingredients and mix until smooth.
4. Pour batter into prepared baking dish and bake for 25-30 minutes or until golden brown.
5. Remove from oven and immediately pour in coconut milk, heavy cream, and sweetened condensed milk. If using rum and Chata, stir in gently.
6. Refrigerate for at least 2 hours to allow liquid absorption. Serve chilled.
Cooking Time: 25-30 minutes
RumChata Coconut Flan
Elevate your dessert game with this unique and delicious RumChata Coconut Flan recipe. The creamy texture, caramel flavor, and hint of rum will leave you wanting more.
Ingredients:
– 1 1/2 cups heavy cream
– 1 cup granulated sugar
– 1/2 cup whole milk
– 1/4 cup unsweetened coconut milk
– 1/4 teaspoon kosher salt
– 1/2 teaspoon vanilla extract
– 1/4 cup RumChata liqueur (or to taste)
– 4 large egg yolks
Instructions:
1. Preheat oven to 350°F.
2. In a medium saucepan, combine heavy cream, sugar, whole milk, coconut milk, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove from heat and stir in vanilla extract and RumChata liqueur.
4. In a small bowl, whisk together egg yolks. Gradually add warm cream mixture to the eggs, whisking constantly.
5. Pour into 6 (1/2 cup) ramekins or small baking dishes. Bake for 25-30 minutes, or until the edges are set and the centers are slightly jiggly.
6. Let cool, then refrigerate for at least 2 hours before serving.
Cooking Time: 25-30 minutes
Coconut RumChata Panna Cotta
Elevate your dessert game with this unique and delicious Coconut RumChata Panna Cotta. This creamy treat combines the flavors of coconut, rum, and cinnamon for a perfect blend of sweet and savory.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 tablespoons unsweetened shredded coconut
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup Coconut RumChata liqueur
– 1/4 cup chopped fresh mint leaves (optional)
Instructions:
1. In a medium saucepan, combine cream, milk, sugar, and coconut. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from heat and stir in vanilla extract and salt. Let cool slightly.
3. Stir in Coconut RumChata liqueur.
4. Pour the mixture into individual serving cups or a large baking dish. Refrigerate for at least 4 hours or overnight until set.
5. Garnish with chopped fresh mint leaves, if desired.
Cooking Time: 10-15 minutes (heating), 4+ hours (refrigeration)
RumChata Coconut Cheesecake
RumChata Coconut Cheesecake: A Decadent Treat
Combine the creamy richness of cheesecake with the warm spices of RumChata and the tropical flavor of coconut for a truly unique dessert experience.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 pounds cream cheese, softened
– 3 large eggs
– 1/2 cup granulated sugar
– 1/2 cup sour cream
– 1 teaspoon vanilla extract
– 1/4 cup RumChata liqueur
– 1 cup shredded coconut
Instructions:
1. Preheat oven to 325°F.
2. Prepare crust: Mix crumbs, sugar, and melted butter in a bowl. Press into a 9-inch springform pan.
3. Prepare filling: Beat cream cheese until smooth. Add eggs one at a time, beating well after each addition. Stir in sugar, sour cream, vanilla extract, and RumChata liqueur.
4. Pour filling over crust: Sprinkle shredded coconut evenly over the top.
5. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
Cooking Time: 1 hour
Coconut RumChata Tiramisu
This unique dessert combines the classic Italian coffee-soaked ladyfingers with the creamy richness of Coconut RumChata, adding a hint of tropical flavor to the traditional tiramisu recipe.
Ingredients:
– 12-16 ladyfingers
– 1 cup strong brewed coffee
– 1/2 cup Coconut RumChata liqueur
– 8 oz mascarpone cheese
– 1/4 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/2 teaspoon vanilla extract
Instructions:
1. Dip each ladyfinger into the brewed coffee for about 3-5 seconds on each side.
2. In a large bowl, combine the Coconut RumChata liqueur and mascarpone cheese. Mix until smooth.
3. Add the granulated sugar, unsweetened shredded coconut, and vanilla extract to the mixture. Stir until combined.
4. To assemble, start with a layer of ladyfingers in a 9×13-inch dish. Top with half the Coconut RumChata-mascarpone mixture, followed by another layer of ladyfingers. Repeat this process, finishing with a layer of mascarpone topping.
5. Refrigerate for at least 3 hours or overnight before serving.
Cooking Time: None
RumChata Coconut Ice Cream
Combine the creamy richness of coconut ice cream with the warm spices of RumChata and you’ll have a unique and delicious dessert. This recipe is perfect for those who love the flavors of fall, but want to enjoy them year-round.
Ingredients:
– 1 1/2 cups heavy cream
– 1 cup whole milk
– 1/2 cup sweetened condensed coconut milk
– 1/4 cup RumChata liqueur
– 1 tsp vanilla extract
– Pinch of salt
– 1/4 cup shredded coconut (optional)
Instructions:
1. In a medium bowl, whisk together heavy cream, whole milk, and sweetened condensed coconut milk until smooth.
2. Add RumChata liqueur, vanilla extract, and salt. Whisk until well combined.
3. Cover mixture and refrigerate for at least 2 hours or overnight to allow flavors to meld.
4. Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once frozen, transfer to an airtight container and sprinkle with shredded coconut if desired.
Cooking Time: 2-3 hours (including chilling time)
Coconut RumChata Bread Pudding
Moist bread pudding infused with the tropical flavors of coconut and rum, perfect for a dessert or snack. This recipe combines the richness of bread with the creamy sweetness of RumChata.
Ingredients:
– 2 cups stale white bread, cut into 1-inch cubes
– 1/4 cup unsalted butter, melted
– 1 cup Coconut RumChata liqueur
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup shredded coconut
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine bread cubes and melted butter.
3. In a separate bowl, whisk together Coconut RumChata liqueur, heavy cream, sugar, eggs, vanilla extract, and salt.
4. Pour wet ingredients over dry ingredients; stir until well combined.
5. Fold in shredded coconut.
6. Pour mixture into a 9×13-inch baking dish.
7. Bake for 35-40 minutes or until puffed and golden brown.
Cooking Time: 35-40 minutes
RumChata Coconut Macaroons
RumChata Coconut Macaroons: A Delicious Twist on a Classic Treat
These chewy macaroons infused with the flavors of RumChata and toasted coconut are perfect for a sweet treat or dessert. With just a few ingredients, you can create these irresistible bites in no time.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large egg whites
– 1 teaspoon vanilla extract
– 1/4 cup RumChata liqueur
– Pinch of salt
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, sugar, and salt.
3. In a separate bowl, whisk egg whites and vanilla extract until frothy.
4. Add softened butter and RumChata liqueur to the egg mixture; whisk until smooth.
5. Pour wet ingredients into dry ingredients and stir until combined.
6. Drop tablespoon-sized balls of dough onto prepared baking sheet.
7. Bake for 18-20 minutes or until lightly golden.
Cooking Time: 18-20 minutes
Coconut RumChata Mousse
Elevate your dessert game with this rich and creamy Coconut RumChata Mousse, infused with the tropical flavors of coconut and rum. Perfect for special occasions or a decadent treat any time of the year.
Ingredients:
– 8 oz heavy cream
– 1/2 cup sweetened condensed milk
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons Coco Lopez Coconut Cream
– 2 tablespoons RumChata Liqueur
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a medium-sized bowl, whip heavy cream until stiff peaks form. Set aside.
2. In a separate bowl, combine sweetened condensed milk, unsweetened shredded coconut, Coco Lopez Coconut Cream, RumChata Liqueur, and vanilla extract. Mix well until smooth.
3. Fold the whipped cream into the coconut mixture until fully incorporated.
4. Spoon the mousse into individual serving cups or a large serving dish. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Cooking Time: 0 minutes
RumChata Coconut Cupcakes
RumChata Coconut Cupcakes: A Delicious Twist on a Classic Treat!
These moist and flavorful cupcakes combine the richness of coconut with the warmth of RumChata, perfect for a unique dessert or special occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsweetened coconut milk
– 1/4 cup melted unsalted butter
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup shredded coconut
– RumChata liqueur (about 2 tablespoons)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together coconut milk, melted butter, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in shredded coconut and RumChata liqueur.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Let cool completely before dusting with confectioners’ sugar.
Cooking Time: 18-20 minutes
Coconut RumChata Rice Pudding
This decadent dessert combines the warmth of coconut and rum with the comforting creaminess of rice pudding. Perfect for special occasions or cozy nights in, this recipe is sure to become a favorite.
Ingredients:
– 2 cups cooked white rice
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon coconut extract
– 1/4 cup Coconut RumChata liqueur (or to taste)
– 1/4 cup shredded coconut (optional)
Instructions:
1. In a medium saucepan, combine cooked rice, heavy cream, whole milk, sugar, and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 18-20 minutes or until the pudding has thickened.
4. Remove from heat and stir in coconut extract and Coconut RumChata liqueur.
5. Pour into individual serving cups or a large serving dish.
6. Refrigerate for at least 2 hours or until chilled.
7. Garnish with shredded coconut, if desired.
Cooking Time: 20 minutes
RumChata Coconut Tart
Elevate your dessert game with this indulgent RumChata Coconut Tart, perfect for special occasions or a cozy night in. The combination of creamy coconut, sweet caramelized sugar, and the warmth of rum will leave you wanting more.
Ingredients:
– 1 9-inch tart crust
– 1 cup heavy cream
– 1/2 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 2 tablespoons RumChata liqueur
– 1 tablespoon unsalted butter, melted
– 1 egg, beaten (for egg wash)
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roll out tart crust and place in a 9-inch tart pan with a removable bottom.
3. In a medium bowl, whisk together heavy cream, coconut, and sugar until well combined.
4. Stir in RumChata liqueur and melted butter.
5. Pour mixture into the prepared tart crust.
6. Bake for 35-40 minutes or until filling is set.
7. Remove from oven and let cool completely.
Cooking Time: 35-40 minutes
Coconut RumChata Crepes
Elevate your brunch game with these decadent crepes filled with the creamy, dreamy flavors of Coconut RumChata. Perfect for a special occasion or a cozy weekend morning.
Ingredients:
– 1 1/2 cups all-purpose flour
– 2 large eggs
– 1/2 cup milk
– 1/4 cup coconut cream
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– Filling ingredients:
+ Coconut RumChata (store-bought or homemade)
+ Shredded coconut
+ Chopped fresh mint leaves
Instructions:
1. In a large bowl, whisk together flour, eggs, milk, and salt.
2. Add the melted butter and whisk until smooth.
3. Heat a small non-stick pan over medium heat.
4. Pour in 1/4 cup of batter and tilt to evenly coat the bottom.
5. Cook for 2-3 minutes or until the edges start to curl.
6. Loosen with a spatula and flip.
7. Fill with Coconut RumChata, shredded coconut, and chopped mint leaves.
8. Roll up and serve warm.
Cooking Time: 20-25 minutes (including batter preparation)
RumChata Coconut Parfait
This creamy and indulgent parfait combines the flavors of RumChata, coconut, and whipped cream to create a unique dessert experience. With just a few simple ingredients, you can recreate this sweet treat at home.
Ingredients:
– 1 cup heavy whipping cream
– 2 tablespoons RumChata liqueur
– 1/2 cup shredded coconut
– 1/4 cup granola or crushed cookies (optional)
– Fresh fruit of your choice (optional)
Instructions:
1. In a large mixing bowl, whip the heavy whipping cream until stiff peaks form.
2. Add the RumChata liqueur and mix until well combined.
3. Spoon a layer of whipped cream into a glass or parfait dish.
4. Sprinkle shredded coconut over the whipped cream.
5. Repeat steps 3-4 two more times, finishing with a layer of coconut on top.
6. If desired, add a sprinkle of granola or crushed cookies and/or fresh fruit for added texture and flavor.
7. Refrigerate for at least 30 minutes to allow the flavors to meld together.
Cooking Time: 15-20 minutes (depending on whipping time)
Coconut RumChata Chocolate Truffles
Elevate your dessert game with these rich and creamy truffles infused with the tropical flavors of coconut rum and Chata. Perfect for a special occasion or a indulgent treat.
Ingredients:
– 1 cup heavy cream
– 1/2 cup unsalted butter, softened
– 1 cup semisweet chocolate chips
– 1/4 cup Coconut RumChata liqueur
– 1 teaspoon vanilla extract
– 1 cup confectioners’ sugar
– Pinch of salt
– Shredded coconut for garnish (optional)
Instructions:
1. In a medium bowl, whip heavy cream until stiff peaks form.
2. In a separate bowl, melt chocolate chips in the microwave or over a double boiler.
3. In a large mixing bowl, combine melted chocolate, butter, Coconut RumChata liqueur, and vanilla extract. Mix until smooth.
4. Fold in whipped cream until well combined.
5. Cover mixture and refrigerate for at least 2 hours or overnight.
6. Scoop tablespoon-sized balls of the mixture onto parchment-lined baking sheets.
7. Roll each ball in confectioners’ sugar to coat. Garnish with shredded coconut, if desired.
Cooking Time: None
Yield: Approximately 20-25 truffles
RumChata Coconut Fudge
Get ready to treat your taste buds with this creamy and indulgent fudge recipe infused with the flavors of RumChata and coconut!
Ingredients:
– 1 can (14 oz) sweetened condensed milk
– 1 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
– 1/2 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, butter, powdered sugar, and vanilla extract. Place over medium heat and cook, stirring occasionally, until the mixture reaches 235°F on a candy thermometer.
3. Remove from heat and stir in shredded coconut and RumChata liqueur until well combined.
4. Pour into prepared baking dish and smooth top with a spatula.
5. Let cool to room temperature before refrigerating for at least 2 hours or until firm.
6. Cut into squares and serve.
Cooking Time: 10-12 minutes
Coconut RumChata Donuts
Elevate your donut game with these scrumptious Coconut RumChata Donuts, infused with the creamy sweetness of RumChata and the tropical flavor of coconut.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup whole milk
– 2 teaspoons active dry yeast
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup Coconut RumChata (see note)
– Confectioners’ sugar for dusting
Instructions:
1. Preheat the oil in a deep frying pan to 350°F.
2. In a large mixing bowl, whisk together flour, sugar, and yeast.
3. Add milk, melted butter, egg, and Coconut RumChata; mix until smooth.
4. Cover and let rise for 1 hour.
5. Fry donuts in batches for 2-3 minutes or until golden brown.
6. Dust with confectioners’ sugar while still warm.
Cooking Time: 20 minutes
RumChata Coconut Pudding Shots
Elevate your party game with these bite-sized treats that combine the richness of coconut pudding, the warmth of RumChata, and a hint of vanilla. Perfect for warm weather gatherings or cozy nights in.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup sweetened condensed milk
– 1 tablespoon unsweetened shredded coconut
– 1 teaspoon RumChata liqueur (or to taste)
– 1/2 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a medium bowl, whisk together heavy cream, whole milk, and sweetened condensed milk until well combined.
2. Add unsweetened shredded coconut, RumChata, vanilla extract, and salt. Whisk until smooth.
3. Pour mixture into small shot glasses or ramekins.
4. Refrigerate for at least 2 hours or overnight to allow pudding to set.
5. Serve chilled, garnished with a sprinkle of toasted coconut flakes if desired.
Cooking Time: 2 hours (or overnight)
Coconut RumChata Milkshake
Escape to a tropical paradise with this creamy Coconut RumChata Milkshake, featuring the sweet and spicy flavors of coconut rum and Chata. This indulgent treat is perfect for warm weather or anytime you need a little escape.
Ingredients:
– 2 cups vanilla ice cream
– 1/2 cup coconut milk
– 1/4 cup coconut rum
– 2 tablespoons Chata
– 1 teaspoon vanilla extract
– Ice cubes (as needed)
Instructions:
1. In a blender, combine ice cream, coconut milk, coconut rum, and Chata.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Add vanilla extract and blend for an additional 5 seconds.
4. Taste and adjust sweetness or spice level to your liking.
5. Pour into glasses and serve immediately.
Cooking Time: None required!
RumChata Coconut Pie
Experience the perfect blend of tropical flavors with this unique pie recipe, featuring RumChata’s signature flavor profile and creamy coconut goodness.
Ingredients:
– 1 cup graham cracker crumbs
– 1/2 cup granulated sugar
– 1/4 cup melted butter
– 3 cups heavy cream
– 1 can (14 oz) sweetened condensed milk
– 1 cup shredded coconut
– 2 tablespoons RumChata liqueur
– 2 large eggs, beaten
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Mix crumbs, sugar, and melted butter in a bowl; press into pie dish.
3. In a separate bowl, whisk together heavy cream, sweetened condensed milk, shredded coconut, RumChata liqueur, eggs, and vanilla extract.
4. Pour filling mixture over crust and bake for 40-45 minutes or until edges are set.
5. Let cool completely before serving.
Cooking Time: 40-45 minutes
Summary
Get ready to indulge in a creamy and delicious dessert paradise! This article presents 20 mouth-watering recipes that combine the richness of coconut with the warmth of RumChata. From classic desserts like cheesecake and tiramisu, to creative treats like panna cotta and macaroons, these recipes are sure to satisfy any sweet tooth. With flavors ranging from tropical coconut to decadent chocolate, you’ll find the perfect dessert to impress your friends and family. So go ahead, get baking, and let the creamy goodness begin!
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