Are you ready to beat the heat this summer with refreshing and delicious drinks, desserts, and treats? Look no further! We’ve got 18 mouth-watering tropical coconut rum recipes that will transport your taste buds to a paradise of sunshine and relaxation. From classic cocktails like piña coladas and mojitos, to sweet treats like cheesecake and banana bread, we’re shaking (not stirring) things up with the creamy goodness of coconut rum.
Whether you’re hosting a summer party or just looking for a cool treat to enjoy on your own, these recipes are sure to please. And the best part? They’re all infused with the tropical flavor of coconut rum, adding an extra layer of fun and exotic flair to each dish. So go ahead, slip into something comfortable, grab a glass (or two), and get ready to island-hop your way through the summer season.
Coconut Rum Pineapple Punch
A refreshing twist on traditional punch, this Coconut Rum Pineapple Punch combines the sweetness of pineapple with the richness of coconut and a hint of rum. Perfect for warm weather gatherings or special occasions.
Ingredients:
– 1 cup pineapple juice
– 1/2 cup coconut water
– 1/4 cup dark rum
– 1/4 cup simple syrup (equal parts sugar and water, dissolved)
– 1/2 cup diced fresh pineapple
– Splash of club soda
– Ice cubes
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a large pitcher, combine pineapple juice, coconut water, rum, and simple syrup. Stir to combine.
2. Add diced pineapple and stir gently to distribute evenly.
3. Chill the mixture in the refrigerator for at least 30 minutes.
4. Just before serving, add a splash of club soda and stir gently.
5. Serve over ice cubes and garnish with fresh mint leaves, if desired.
Cooking Time: None needed! This punch is ready to serve as soon as it’s chilled.
Tropical Coconut Rum Mojito
Escape to a tropical paradise with this refreshing twist on the classic mojito cocktail. This sweet and tangy drink combines the creamy richness of coconut, the warmth of rum, and the zesty zip of lime.
Ingredients:
– 2 oz white rum
– 1 oz coconut cream
– 1/2 oz fresh lime juice
– 1/4 oz simple syrup
– 1/4 cup mint leaves
– Ice
– Club soda
– Lime wheel, for garnish
Instructions:
1. In a cocktail shaker, gently press the mint leaves with a muddler or the back of a spoon to release the oils and flavors.
2. Add the rum, coconut cream, lime juice, and simple syrup to the shaker. Fill with ice and shake until chilled.
3. Fill a highball glass with ice and strain the cocktail into the glass.
4. Top with club soda and garnish with a lime wheel.
Cooking Time: None (just mix and enjoy!)
Coconut Rum Piña Colada
Escape to a tropical paradise with this creamy and refreshing Coconut Rum Piña Colada. The addition of coconut milk and rum takes the classic piña colada to new heights.
Ingredients:
– 2 cups pineapple juice
– 1 cup coconut milk
– 1/2 cup dark rum (such as Myers’s or Gosling’s)
– 1/4 cup simple syrup (equal parts water and granulated sugar, dissolved)
– Splash of club soda
– Pineapple wedges and cherry for garnish
Instructions:
1. In a blender, combine pineapple juice, coconut milk, dark rum, and simple syrup.
2. Blend until smooth and creamy.
3. Pour into glasses filled with ice.
4. Top each glass off with a splash of club soda.
5. Garnish with a pineapple wedge and cherry.
Cooking Time: None! Just blend and serve.
Banana Coconut Rum Smoothie
This creamy smoothie combines ripe bananas, rich coconut milk, and a hint of rum to create a tropical getaway in every sip. Perfect for warm weather or anytime you need a pick-me-up.
Ingredients:
– 2 ripe bananas
– 1 cup coconut milk
– 1 tablespoon dark rum (optional)
– 1 tablespoon honey
– Ice cubes (as needed)
Instructions:
1. In a blender, combine bananas, coconut milk, and dark rum (if using).
2. Blend on high speed until smooth and creamy.
3. Add honey and blend until well combined.
4. Taste and adjust sweetness as needed.
5. Pour into glasses and serve immediately.
Cooking Time: None! This is a quick and easy recipe that’s ready in minutes.
Coconut Rum Mango Daiquiri
Escape to a tropical paradise with this refreshing twist on the classic daiquiri. This Coconut Rum Mango Daiquiri combines the sweetness of mango, the creaminess of coconut, and the kick of rum for a taste sensation like no other.
Ingredients:
– 2 oz light rum
– 1 oz fresh lime juice
– 1/2 oz simple syrup
– 1/2 oz coconut cream
– 1/4 cup diced mango
– Ice
– Lime wheel and toasted coconut flakes for garnish
Instructions:
1. Fill a cocktail shaker with ice.
2. Add the rum, lime juice, simple syrup, and coconut cream to the shaker.
3. Shake vigorously for about 15-20 seconds to combine and chill the ingredients.
4. Strain the mixture into a chilled glass filled with ice.
5. Garnish with diced mango, a lime wheel, and toasted coconut flakes.
Cooking Time: None! This recipe is ready in just a few minutes.
Toasted Coconut Rum Old Fashioned
Elevate your Old Fashioned game with the warm, toasty flavors of coconut and rum. This unique cocktail combines the spices of toasted coconut with the richness of dark rum.
Ingredients:
– 2 oz Dark Rum
– 1/2 oz Toasted Coconut Syrup (see note)
– 1/2 oz Simple Syrup
– 2 dashes Angostura Bitters
– Orange Peel, for garnish
Instructions:
1. In a mixing glass, combine rum, toasted coconut syrup, simple syrup, and bitters.
2. Fill the mixing glass with ice and stir for approximately 30 seconds to chill and dilute the ingredients.
3. Strain the cocktail into a rocks glass filled with crushed ice.
4. Express a strip of orange peel over the drink and use as garnish.
Cooking Time: None
Note: Toasted Coconut Syrup can be made by toasting shredded coconut in a dry skillet until fragrant, then mixing it with an equal part simple syrup.
Coconut Rum Creamsicle Float
Transport yourself to a tropical paradise with this creamy, dreamy float that combines the sweetness of creamsicles with the warmth of coconut rum.
Ingredients:
– 1 cup vanilla ice cream
– 1/2 cup coconut milk
– 2 oz coconut rum
– 1/4 cup pineapple juice
– Sliced orange, for garnish
– Whipped cream and toasted coconut flakes, for topping (optional)
Instructions:
1. In a blender or food processor, combine vanilla ice cream, coconut milk, and coconut rum. Blend until smooth.
2. Pour the mixture into a glass filled with ice.
3. Add pineapple juice and stir gently.
4. Garnish with sliced orange and top with whipped cream and toasted coconut flakes, if desired.
Cooking Time: None! This float is ready to enjoy in just a few minutes.
Spiced Coconut Rum Hot Chocolate
Cozy up with this rich and creamy hot chocolate infused with the warmth of spices and the smoothness of coconut rum. Perfect for a chilly evening or as a festive treat.
Ingredients:
– 1 cup milk (whole, 2%, or non-fat)
– 2 tablespoons unsweetened cocoa powder
– 2 tablespoons sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup coconut rum (optional)
– 1/2 cup heavy cream or half-and-half (optional)
– Coconut flakes or whipped cream for garnish (optional)
Instructions:
1. In a medium saucepan, heat the milk over medium heat until steaming hot.
2. In a separate bowl, whisk together cocoa powder, sugar, cinnamon, nutmeg, and salt.
3. Gradually whisk the dry mixture into the hot milk until smooth.
4. If using coconut rum and heavy cream or half-and-half, stir them in just before serving.
5. Pour into mugs and top with coconut flakes or whipped cream, if desired.
Cooking Time: 5-7 minutes
Coconut Rum Limeade Spritzer
Refresh your summer gatherings with this tropical twist on classic limeade. This Coconut Rum Limeade Spritzer is a perfect blend of sweet and tangy, with the added depth of coconut and rum.
Ingredients:
– 2 cups freshly squeezed lime juice
– 1 cup simple syrup (equal parts water and granulated sugar, dissolved)
– 1/2 cup coconut cream
– 1/4 cup dark rum
– 1 liter sparkling water
– Ice cubes
– Lime wedges, for garnish
Instructions:
1. In a large pitcher, combine lime juice and simple syrup. Stir until the sweetener is fully dissolved.
2. Add coconut cream and stir until well combined.
3. Add dark rum and stir gently to combine.
4. Chill mixture in the refrigerator for at least 30 minutes.
5. Just before serving, stir in sparkling water.
6. Fill glasses with ice and pour Coconut Rum Limeade Spritzer over the ice.
7. Garnish with a lime wedge and serve immediately.
Cooking Time: 10-15 minutes (prep time), plus chilling time
Pineapple Coconut Rum Sorbet
Elevate your sorbet game with this refreshing Pineapple Coconut Rum Sorbet recipe. Perfect for warm weather, this tropical treat combines the sweetness of pineapple with the creaminess of coconut and a hint of rum.
Ingredients:
– 1 cup pineapple juice
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons dark rum (or to taste)
– 1 tablespoon lime juice
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a medium saucepan, combine pineapple juice, heavy cream, and granulated sugar. Heat over medium heat, stirring until the sugar dissolves.
2. Remove from heat and stir in unsweetened shredded coconut, dark rum, and lime juice. Let it cool to room temperature.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once set, scoop the sorbet into bowls and garnish with fresh mint leaves, if desired.
Cooking Time: 10-15 minutes (chilling time not included)
Coconut Rum Berry Sangria
This refreshing twist on traditional sangria combines the sweetness of fresh berries, the creaminess of coconut milk, and the warmth of rum to create a perfect summer drink.
Ingredients:
– 1 bottle of white wine (chilled)
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 1/2 cup coconut milk
– 2 oz dark rum
– 1 tablespoon honey
– Slice of orange and sprig of mint for garnish
Instructions:
1. In a large pitcher, combine the chilled white wine, mixed berries, and honey. Stir until the honey is dissolved.
2. Add the coconut milk and stir gently to combine.
3. Pour in the dark rum and stir well.
4. Chill the sangria in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5. Serve the sangria over ice in glasses, garnished with a slice of orange and a sprig of mint.
Cooking Time: None
Passionfruit Coconut Rum Sour
This tropical twist on the classic whiskey sour combines the sweetness of passionfruit with the creaminess of coconut and a hint of rum. Perfect for warm weather or anytime you want to transport yourself to a sunny island.
Ingredients:
– 2 oz light rum
– 1 oz freshly squeezed lime juice
– 1/2 oz simple syrup
– 1/2 oz passionfruit puree
– 1/4 oz coconut cream
– Ice
– Lime wheel, for garnish
Instructions:
1. Fill a cocktail shaker with ice.
2. Add rum, lime juice, simple syrup, and passionfruit puree to the shaker.
3. Shake vigorously for 10-12 seconds.
4. Strain into a chilled glass filled with ice.
5. Top with coconut cream and garnish with a lime wheel.
Cooking Time: None! Just shake and serve.
Coconut Rum Colada Cheesecake
Escape to a tropical paradise with this creamy and decadent cheesecake, infused with the sweet flavors of coconut rum and pineapple colada.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 3 large eggs
– 1/2 cup confectioners’ sugar
– 1/4 cup coconut rum liqueur
– 1/2 cup pineapple juice
– 1/4 cup shredded coconut
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter; press into a springform pan.
3. Beat cream cheese until smooth, then add eggs one at a time, followed by confectioners’ sugar.
4. Stir in coconut rum liqueur and pineapple juice.
5. Pour batter into prepared pan and top with shredded coconut.
6. Bake for 50-60 minutes or until edges are set.
7. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 1 hour 10 minutes
Grilled Pineapple Coconut Rum Glaze
Sweeten up your summer with this tropical twist on a classic glaze! This grilled pineapple coconut rum glaze is perfect for topping ice cream, yogurt, or using as a sauce for meats and desserts.
Ingredients:
– 1 ripe pineapple, sliced into 1-inch wedges
– 1/4 cup unsalted butter, softened
– 2 tablespoons light brown sugar
– 2 tablespoons coconut cream
– 2 tablespoons dark rum (or to taste)
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter, brown sugar, coconut cream, and rum until smooth.
3. Brush the mixture onto pineapple wedges during the last minute of grilling.
4. Flip and brush again for an additional 30 seconds.
5. Remove from heat and sprinkle with salt and vanilla extract.
6. Serve warm or at room temperature.
Cooking Time: 2-3 minutes per side
Coconut Rum Caramel Flan
Elevate your dessert game with this rich and creamy flan infused with the warmth of coconut rum and caramel. This indulgent treat is perfect for special occasions or as a luxurious pick-me-up any time of the year.
Ingredients:
– 1 cup granulated sugar
– 1/2 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup unsweetened shredded coconut
– 1/4 cup dark rum (or to taste)
– 3 large egg yolks
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. In a medium saucepan, combine sugar, heavy cream, milk, and unsweetened shredded coconut. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture simmers.
3. Remove from heat and stir in dark rum. Let cool slightly.
4. In a large bowl, whisk together egg yolks and vanilla extract. Gradually pour warm caramel mixture into the eggs, whisking constantly.
5. Pour mixture into 6 (1/2 cup) ramekins or custard cups. Place in a large baking dish and add hot water to come halfway up the sides of the ramekins.
6. Bake for 40-45 minutes, or until edges are set and centers still slightly jiggly.
Cooking Time: 40-45 minutes
Coconut Rum Chocolate Truffles
Elevate your dessert game with these rich and decadent Coconut Rum Chocolate Truffles. Perfect for special occasions or as a thoughtful gift, these bite-sized treats combine the creamy richness of coconut and dark chocolate with the warm spice of rum.
Ingredients:
– 1 cup heavy cream
– 1/2 cup unsweetened shredded coconut
– 1/4 cup unsalted butter, softened
– 2 cups semisweet chocolate chips
– 2 tablespoons dark rum
– 1 teaspoon vanilla extract
– Pinch of salt
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. In a medium bowl, whip the heavy cream until stiff peaks form. Set aside.
2. In a separate bowl, mix together coconut, butter, and chocolate chips until well combined.
3. Add rum, vanilla extract, and salt to the coconut mixture; stir until smooth.
4. Fold in whipped cream until no white streaks remain.
5. Cover and refrigerate for at least 30 minutes or up to 2 hours.
6. Roll into small balls, about 1 inch in diameter. Dust with confectioners’ sugar (if desired).
7. Serve chilled.
Cooking Time: None necessary, as these truffles are best served chilled.
Coconut Rum Banana Bread
Moist banana bread infused with the warmth of coconut and rum, perfect for a cozy evening or as a unique dessert to impress your guests.
Ingredients:
– 3 large ripe bananas, mashed
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup all-purpose flour
– 1/2 cup unsweetened shredded coconut
– 1/4 cup dark rum (optional)
– 1/2 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then stir in mashed bananas and vanilla extract.
4. In a separate bowl, whisk together flour, coconut, rum (if using), baking powder, and salt.
5. Add dry ingredients to wet ingredients; mix until just combined.
6. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick comes out clean.
7. Let cool on wire rack for 10 minutes before transferring to a plate.
Cooking Time: 55-60 minutes
Coconut Rum Tres Leches Cake
Moist vanilla cake soaked in a trio of creamy milks, infused with the warm aromas of coconut and rum. This show-stopping dessert is perfect for special occasions or cozy nights in.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 cup whole milk
– 1 cup heavy cream
– 1 cup coconut milk
– 2 tablespoons dark rum
– 1 teaspoon vanilla extract
– Shredded coconut for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9×13-inch baking dish.
2. Mix cake ingredients in a large bowl. Pour into prepared pan and bake for 25-30 minutes or until golden brown.
3. Allow cake to cool slightly before poking holes with a skewer.
4. Whisk together milks, rum, and vanilla extract. Pour mixture over warm cake, allowing it to absorb liquid.
5. Refrigerate overnight or for at least 4 hours before serving.
Cooking Time: 25-30 minutes
Summary
Beat the summer heat with these refreshing tropical coconut rum recipes! From classic cocktails like Coconut Rum Piña Colada and Coconut Rum Mojito, to sweet treats like Coconut Rum Caramel Flan and Coconut Rum Banana Bread, there’s something for everyone. Try a refreshing drink like Coconut Rum Pineapple Punch or Coconut Rum Limeade Spritzer, or indulge in a creamy dessert like Coconut Rum Cheesecake. With 18 recipes to choose from, you’ll be sipping and savouring all summer long.
