Get ready to indulge in a world of creamy, dreamy desserts with these 18 mouthwatering RumChata Coconut Cream recipes! Whether you’re a fan of classic pie, cool popsicles on a hot summer day, or decadent cheesecake, there’s something for everyone in this collection. From sweet treats like French toast and pancakes to rich and indulgent desserts like tiramisu and truffles, these RumChata-infused coconut cream recipes are sure to satisfy your cravings.
In the following pages, we’ll take you on a journey through the world of creamy desserts, featuring a range of unique and delicious creations that combine the smooth richness of coconut cream with the warm, spicy flavors of RumChata. From classic dessert staples like pie and cheesecake to creative twists like popsicles and flan, there’s something for every sweet tooth in this collection. So grab a spoon and get ready to dive into the world of creamy, dreamy desserts!
RumChata Coconut Cream Pie
A creamy and indulgent dessert that combines the flavors of coconut, caramel, and rum in a silky pie crust.
Ingredients:
– 1 cup graham cracker crumbs
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 can (14 oz) sweetened condensed milk
– 1 cup heavy cream
– 1/2 cup coconut cream
– 2 tablespoons RumChata liqueur
– 1 teaspoon vanilla extract
– Whipped cream and toasted coconut flakes for topping
Instructions:
1. Preheat oven to 350°F.
2. Mix crust ingredients; press into a pie dish.
3. Bake crust for 10 minutes, then let cool completely.
4. In a separate bowl, combine sweetened condensed milk, heavy cream, coconut cream, RumChata liqueur, and vanilla extract. Whisk until smooth.
5. Pour filling mixture over cooled crust.
6. Refrigerate for at least 2 hours or overnight to set.
7. Top with whipped cream and toasted coconut flakes before serving.
Cooking Time: 10 minutes (crust) + refrigeration time
RumChata Coconut Cream Popsicles
Beat the heat with these creamy and indulgent popsicles infused with the sweetness of RumChata. Perfect for a hot summer day, these treats are sure to be a hit with adults and kids alike.
Ingredients:
– 1 can (14 oz) full-fat coconut milk
– 1 cup heavy cream
– 2 tablespoons RumChata liqueur
– 2 cups mixed berries (such as raspberries, blueberries, and blackberries)
– 10-12 popsicle sticks
Instructions:
1. In a blender or food processor, combine coconut milk, heavy cream, and RumChata. Blend until smooth.
2. Add the mixed berries and blend until they are fully incorporated and the mixture is well combined.
3. Pour the mixture into popsicle molds and insert popsicle sticks.
4. Freeze for at least 4 hours or overnight.
5. Enjoy your delicious RumChata Coconut Cream Popsicles!
Cooking Time: 4 hours (or overnight)
RumChata Coconut Cream Cheesecake
Get ready to be transported to a tropical paradise with this creamy, dreamy cheesecake infused with the sweet and spicy flavors of RumChata. With its velvety coconut cream topping and gooey caramel drizzle, this dessert is sure to impress your friends and family.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 12 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup coconut cream
– 1/4 cup RumChata liqueur
– 1/4 cup caramel sauce (optional)
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter; press into a 9-inch springform pan.
3. Beat cream cheese until smooth; add sugar and beat until combined.
4. Beat in eggs one at a time; stir in coconut cream and RumChata liqueur.
5. Pour batter into prepared pan and bake for 55-60 minutes or until set.
6. Let cool completely before topping with caramel sauce, if desired.
Cooking Time: 1 hour 15 minutes
RumChata Coconut Cream French Toast
RumChata Coconut Cream French Toast Recipe
Transform your breakfast game with this decadent RumChata Coconut Cream French Toast recipe, featuring the perfect blend of sweet and savory flavors.
Ingredients:
– 4 slices of bread (preferably Challah or Brioche)
– 2 tablespoons unsalted butter, softened
– 1 cup heavy cream
– 2 tablespoons RumChata liqueur
– 1/4 cup shredded coconut
– 2 tablespoons granulated sugar
– Pinch of salt
– Fresh fruit and whipped cream for topping (optional)
Instructions:
1. In a shallow dish, whisk together heavy cream, RumChata liqueur, and granulated sugar until well combined.
2. Dip each bread slice into the mixture, coating both sides evenly.
3. Place 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. Meanwhile, toast shredded coconut in a dry pan over low heat until lightly browned.
6. Assemble French toast by spreading toasted coconut on top of each slice.
7. Serve warm with fresh fruit and whipped cream, if desired.
Cooking Time: 12-15 minutes
RumChata Coconut Cream Ice Cream
Escape to a tropical paradise with this decadent ice cream recipe that combines the warm, spicy flavors of RumChata with the richness of coconut. This creamy treat is perfect for hot summer days or as a unique dessert for special occasions.
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 heavy cream, whole milk, and granulated sugar. 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 unsweetened shredded coconut and RumChata liqueur. Let cool to room temperature.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Stir in vanilla extract and transfer to an airtight container. Freeze for at least 2 hours before serving.
Cooking Time: 10 minutes (plus chilling time)
RumChata Coconut Cream Truffles
Experience the perfect blend of creamy coconut, sweet caramel, and spicy rum in these indulgent truffles. Perfect for special occasions or as a treat to brighten up any day.
Ingredients:
– 1 cup heavy cream
– 1/2 cup confectioners’ sugar
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons RumChata liqueur
– 1 teaspoon vanilla extract
– 1/2 cup caramel sauce (such as dulce de leche or caramel ice cream topping)
– 1 cup semisweet chocolate chips
– Confectioners’ sugar, for dusting
Instructions:
1. In a medium bowl, whip heavy cream until stiff peaks form.
2. In a separate bowl, mix together confectioners’ sugar and unsweetened shredded coconut.
3. Fold whipped cream into coconut mixture until well combined.
4. Stir in RumChata liqueur and vanilla extract.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Melt caramel sauce and chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
7. Use a melon baller or spoon to form mixture into small balls.
8. Roll truffles in melted caramel-chocolate mixture, then roll in confectioners’ sugar to coat.
9. Refrigerate for at least 30 minutes to set.
Cooking Time: None. Preparation time: approximately 20-25 minutes.
RumChata Coconut Cream Bread Pudding
Moist bread, sweet coconut, and creamy RumChata come together to create a rich and indulgent dessert. This bread pudding is perfect for special occasions or as a unique treat any time of the year.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 1 cup granulated sugar
– 1/2 cup unsweetened coconut flakes
– 1/2 cup heavy cream
– 1/4 cup RumChata liqueur
– 2 large eggs
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine bread cubes, sugar, coconut flakes, and salt.
3. In a separate bowl, whisk together heavy cream, RumChata liqueur, eggs, and vanilla extract.
4. Pour the wet ingredients over the dry ingredients and mix until well combined.
5. Pour mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 35-40 minutes
RumChata Coconut Cream Tiramisu
Elevate your dessert game with this creamy, dreamy tiramisu infused with the warm spices of RumChata and the richness of coconut cream.
Ingredients:
– 12-16 ladyfingers
– 1 cup strong brewed coffee
– 8 oz mascarpone cheese
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/4 cup RumChata liqueur
– 1 can (14 oz) sweetened condensed milk
– 1 cup heavy cream
– 1 tsp vanilla extract
Instructions:
1. In a large bowl, combine coffee and sugar; stir until sugar dissolves.
2. Dip each ladyfinger into the coffee mixture for about 3-5 seconds on each side. They should be soft and pliable.
3. In a separate bowl, whisk together mascarpone cheese, unsweetened shredded coconut, RumChata liqueur, sweetened condensed milk, heavy cream, and vanilla extract until smooth.
4. To assemble the tiramisu, start with a layer of ladyfingers in the bottom of a 9×13-inch dish. You may need to trim them to fit the dish.
5. Spread half of the mascarpone mixture over the ladyfingers.
6. Repeat the layers, ending with a layer of mascarpone on top.
7. Refrigerate for at least 3 hours or overnight.
Cooking Time: 30 minutes (plus chilling time)
RumChata Coconut Cream Mousse
Elevate your dessert game with this creamy, dreamy mousse infused with the sweet and spicy flavors of RumChata.
Ingredients:
– 8 oz (225g) heavy cream
– 1/2 cup (120ml) coconut cream
– 2 tablespoons unsalted butter, softened
– 2 teaspoons RumChata liqueur
– 1 teaspoon vanilla extract
– 1 cup (200g) confectioners’ sugar
– Whipped cream and toasted coconut flakes for garnish (optional)
Instructions:
1. In a large mixing bowl, whip the heavy cream until soft peaks form.
2. In a separate bowl, mix together the coconut cream, softened butter, RumChata liqueur, and vanilla extract.
3. Fold the coconut mixture into the whipped cream until well combined.
4. Gradually add the confectioners’ sugar, whipping until stiff peaks form.
5. Spoon the mousse into individual serving cups or a large serving dish.
6. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: None
RumChata Coconut Cream Pancakes
RumChata Coconut Cream Pancakes: A tropical twist on a classic breakfast treat.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup coconut milk
– 2 large eggs
– 2 tablespoons unsalted butter, melted
– 1/4 cup RumChata liqueur (or to taste)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat your 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 coconut milk, eggs, melted butter, and RumChata liqueur.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Drop batter by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
7. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: Approximately 10-12 minutes total.
RumChata Coconut Cream Parfait
Elevate your dessert game with this rich and creamy parfait featuring the flavors of RumChata, coconut cream, and sweet vanilla wafers. This indulgent treat is perfect for special occasions or as a decadent reward.
Ingredients:
– 1 cup heavy whipping cream
– 2 tablespoons unsweetened shredded coconut
– 2 tablespoons RumChata liqueur
– 1/4 cup granulated sugar
– 1 cup vanilla wafers, crushed
– Fresh fruit (optional)
Instructions:
1. In a large mixing bowl, whip the heavy whipping cream until stiff peaks form.
2. Fold in the unsweetened shredded coconut and RumChata liqueur until well combined.
3. Gradually add the granulated sugar and continue whipping until smooth.
4. Layer the whipped mixture with crushed vanilla wafers in small glasses or parfait dishes.
5. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
6. Garnish with fresh fruit, if desired.
Cooking Time: None
Serve Chilled
RumChata Coconut Cream Fudge
RumChata Coconut Cream Fudge Recipe
Escape to a tropical paradise with this decadent fudge recipe infused with the sweet and spicy flavors of RumChata and coconut cream.
Ingredients:
– 1 can (14 oz) sweetened condensed milk
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 1/4 cup RumChata liqueur
– 1 cup shredded coconut
– 1 tablespoon heavy cream
– 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 melted butter. Place over medium heat, whisking constantly, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 10 minutes or until the fudge reaches 235°F on a candy thermometer.
4. Remove from heat and stir in vanilla extract, RumChata liqueur, and shredded coconut.
5. Pour into prepared baking dish and let cool to room temperature.
6. Cover and refrigerate for at least 2 hours or overnight before slicing and serving.
Cooking Time: 10 minutes
RumChata Coconut Cream Cupcakes
Moist vanilla cupcakes infused with the creamy sweetness of coconut and the warmth of RumChata, topped with a fluffy whipped cream and toasted pecans. Perfect for a tropical getaway in every bite!
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
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup coconut milk
– 1/4 cup RumChata liqueur
– Confectioners’ sugar, for dusting
– Whipped cream and toasted pecans, for topping
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, eggs, vanilla extract, coconut milk, and RumChata. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients; mix until just combined.
5. Divide batter evenly among muffin cups. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before topping with whipped cream, toasted pecans, and dusting with confectioners’ sugar.
Cook Time: 18-20 minutes
RumChata Coconut Cream Donuts
Elevate your donut game with these decadent treats infused with the sweet and spicy flavors of RumChata.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 teaspoons active dry yeast
– 1/4 teaspoon salt
– 2 large eggs
– 4 tablespoons unsalted butter, melted
– 1 cup RumChata liqueur
– 1 can (14.5 oz) full-fat coconut milk
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 350°F.
2. In a large mixing bowl, whisk together flour, milk, sugar, yeast, and salt.
3. Add eggs, melted butter, RumChata, and coconut milk; mix until smooth.
4. Pipe the donut mixture into rings and fry for 1-2 minutes on each side or until golden brown.
5. Drain excess oil and dust with confectioners’ sugar.
Cooking Time: 15-20 minutes
RumChata Coconut Cream Milkshake
Combine the creamy richness of coconut milk with the sweet, velvety texture of ice cream and the warm spices of RumChata for a decadent treat that’s perfect for any time of year.
Ingredients:
– 2 cups vanilla ice cream
– 1 cup coconut milk
– 1/4 cup RumChata liqueur
– 1 tablespoon honey
– Ice cubes
– Whipped cream and toasted coconut flakes for topping (optional)
Instructions:
1. In a blender, combine ice cream, coconut milk, RumChata, and honey. Blend until smooth and creamy.
2. Add ice cubes to the blender and blend until the ice is crushed and the mixture is thick and frosty.
3. Pour into glasses and top with whipped cream and toasted coconut flakes, if desired.
Cooking Time: 5 minutes
Enjoy your indulgent RumChata Coconut Cream Milkshake!
RumChata Coconut Cream Crepes
Discover a tropical twist on classic crepes with these RumChata Coconut Cream Crepes, perfect for a sweet treat or brunch.
Ingredients:
– 1 cup all-purpose flour
– 2 eggs
– 1/2 cup milk
– 1/4 cup coconut cream
– 2 tablespoons butter, melted
– 1 teaspoon vanilla extract
– 1/4 cup RumChata liqueur (or to taste)
– Powdered sugar for dusting
– Fresh fruit or whipped cream for topping (optional)
Instructions:
1. In a medium bowl, whisk together flour and eggs.
2. Gradually add milk, coconut cream, melted butter, and vanilla extract. Whisk until smooth.
3. Add RumChata liqueur and whisk to combine.
4. Heat a small non-stick skillet or crepe pan over medium heat.
5. Pour 1/4 cup batter into the skillet and cook for 2-3 minutes, until edges start to curl.
6. Loosen with a spatula and flip. Cook for an additional minute.
7. Repeat with remaining batter.
8. Dust with powdered sugar and top with fresh fruit or whipped cream (optional). Serve warm.
Cooking Time: Approximately 15-20 minutes
RumChata Coconut Cream Flan
Elevate your dessert game with this creamy and indulgent flan infused with the rich flavors of RumChata and coconut. Perfect for special occasions or just a sweet treat any time.
Ingredients:
– 1 1/2 cups heavy cream
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup granulated sugar
– 4 large egg yolks
– 1/2 teaspoon vanilla extract
– 2 tablespoons RumChata liqueur
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a blender, combine heavy cream, coconut milk, sugar, and eggs. Blend until smooth.
3. Add vanilla extract, RumChata, and salt. Blend until well combined.
4. Pour mixture into 6 (6-ounce) ramekins or small cups.
5. Place ramekins in a large baking dish and add hot water to come halfway up the sides.
6. Bake for 25-30 minutes or until edges are set and centers are still slightly jiggly.
7. Remove from oven and let cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
Cooking Time: 25-30 minutes
RumChata Coconut Cream Chia Pudding
Elevate your breakfast or snack game with this creamy, dreamy pudding infused with the flavors of RumChata and coconut.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 1/4 cup canned full-fat coconut milk
– 2 tablespoons RumChata liqueur
– 1 tablespoon honey or maple syrup (optional)
– Pinch of salt
– Sliced fresh fruit and toasted coconut flakes for garnish (optional)
Instructions:
1. In a small bowl, mix together chia seeds, almond milk, and salt. Stir well to combine.
2. Refrigerate the mixture for at least 2 hours or overnight to allow the chia seeds to gel.
3. In a separate bowl, whisk together coconut milk and RumChata liqueur until smooth.
4. Fold the coconut-RumChata mixture into the chia seed pudding until well combined.
5. If desired, add honey or maple syrup and stir to combine.
6. Pour the pudding into individual serving cups or a large serving dish. Refrigerate for at least 30 minutes to allow the flavors to meld together.
Cooking Time: None! This recipe is a no-cook, make-ahead treat that’s perfect for any time of day.
Summary
Indulge in the creamy, dreamy world of RumChata and coconut cream with these 18 mouth-watering dessert recipes. From classic pies to innovative popsicles, cheesecakes to decadent truffles, each treat combines the rich flavors of RumChata with the tropical essence of coconut cream. Whether you’re a fan of creamy textures or fruity twists, this collection has something for everyone. From breakfast treats like French toast and pancakes to sweet indulgences like fudge and flan, get ready to satisfy your sweet tooth with these irresistible desserts.
