Coconut Rum Preserve Recipes

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COCONUT ROULADE WITH RUM BUTTERCREAM



Coconut Roulade With Rum Buttercream image

Provided by Food Network Kitchen

Time 1h25m

Yield 10 servings

Number Of Ingredients 18

Unsalted butter, for the pan
1 cup all-purpose flour, plus more for dusting
1 1/2 cups granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
4 large eggs, separated, plus 2 egg whites, all at room temperature
1/2 cup vegetable oil
1/2 cup coconut milk, at room temperature
1 1/2 teaspoons coconut extract
Pinch of cream of tartar
Confectioners' sugar, for dusting
1 tablespoon white rum
6 large egg whites, at room temperature
1 cup plus 2 tablespoons granulated sugar
3 sticks unsalted butter, at room temperature, cut into pieces
3 tablespoons white rum
4 cups sweetened shredded coconut

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet and line the bottom with parchment paper. Lightly butter the parchment and dust with flour, tapping out the excess.
  • Whisk 1 cup each flour and granulated sugar, the baking powder, baking soda and salt in a medium bowl. In a large bowl, whisk the 4 egg yolks, vegetable oil, coconut milk and coconut extract. Whisk in the flour mixture in 2 batches.
  • Beat the 6 egg whites and cream of tartar in a large bowl with a mixer on medium speed until foamy. Increase the speed to medium high; gradually add the remaining 1/2 cup granulated sugar and beat until stiff, shiny peaks form. Fold one-third of the beaten egg whites into the egg yolk mixture with a rubber spatula, then gently fold in the rest.
  • Spread the batter on the prepared baking sheet and bake until the cake is golden and springs back when pressed, 15 to 20 minutes. Loosen the edges of the cake with a knife; transfer the baking sheet to a rack and let the cake cool slightly. Dust a large piece of parchment paper with confectioners' sugar. Invert the cake onto the parchment and peel off the parchment on top. Brush the cake with the rum.
  • Make the frosting: Whisk the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; cool slightly.
  • Beat the egg white mixture with a mixer on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until glossy and smooth, 5 to 7 more minutes. (Don't worry if the mixture looks curdled at first; continue beating.) Beat in the rum.
  • Spread about 2 cups of the frosting on the cake, then sprinkle with 2 cups coconut. Starting at a short end, roll up the cake, using the parchment to help you. Transfer to a platter, seam-side down. Cover the cake roll with the remaining frosting and sprinkle with the remaining 2 cups coconut.

COCONUT RUM CREAM



Coconut Rum Cream image

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.

Provided by jdilenge

Categories     Drinks Recipes     Cocktail Recipes     Rum Drinks Recipes

Time 20m

Yield 32

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 95 calories, Carbohydrate 8.4 g, Cholesterol 14.9 mg, Fat 4.5 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 2.8 g, Sodium 19.9 mg, Sugar 8 g

COCONUT RUM PRESERVE



Coconut Rum Preserve image

This is my modification to Golden Coconut Rum Conserve (#35886). I used craisins to give it a little different flavor. [Addendum - I agree with the review below. I posted this BEFORE I had actually made it, when I was gathering recipes & ingredients. Since it SO good, I may try this again, adding some pectin. Other suggestions welcome!]

Provided by cindypt

Categories     Sauces

Time 1h41m

Yield 8 serving(s)

Number Of Ingredients 8

14 ounces sweetened coconut
4 cups water
2 teaspoons dried orange zest
5 cups sugar
6 tablespoons lime juice
1/2 cup boiling water
1/2 cup craisins (dried cranberries)
1/4 cup rum

Steps:

  • Simmer the coconut, water& zest, covered for 30 minutes.
  • Add the sugar& 3 T juice.
  • Cook on low, uncovered, for 1 hour.
  • Stir during the last 15 minutes.
  • Gradually add in boiling water, 3 T juice,& rum.
  • Simmer for 1 minute.
  • Stir in craisins.
  • Pack into 1/2 pint jars.

Nutrition Facts : Calories 761.6, Fat 16.1, SaturatedFat 14.2, Sodium 130.2, Carbohydrate 155.9, Fiber 2.7, Sugar 151.4, Protein 1.7

PINEAPPLE AND COCONUT JAM



Pineapple and Coconut Jam image

Easy-to-make, delicious tropical jam just using canned pineapple chunks and coconut. This recipe makes about 1 to 1 1/2 cups of jam.

Provided by Rieko

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 30m

Yield 24

Number Of Ingredients 3

1 (20 ounce) can pineapple chunks, drained, liquid reserved
½ cup brown sugar
½ cup finely grated coconut

Steps:

  • Grind pineapple chunks in a food processor. Stir pineapple, reserved liquid, and brown sugar together in a saucepan; bring to a boil, reduce heat to low, and simmer until sugar dissolves and mixture thickens, about 20 minutes.
  • Stir coconut into pineapple mixture, return to a simmer, and cook until flavors blend, about 5 minutes more. Store in a sealable jar or container.

Nutrition Facts : Calories 44.2 calories, Carbohydrate 8.6 g, Fat 1.3 g, Fiber 0.5 g, Protein 0.2 g, SaturatedFat 1.1 g, Sodium 2.2 mg, Sugar 8 g

COCONUT RUM CAKE



Coconut Rum Cake image

This buttery, coconut-flavored rum cake puts a tasty twist on a rum cake. For better results, let sit overnight to let the flavors meld.

Provided by Yoly

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Coconut Cake

Time 1h35m

Yield 16

Number Of Ingredients 15

nonstick cooking spray
½ cup pecans, chopped
½ cup sweetened flaked coconut, toasted
1 (15.25 ounce) package butter cake mix
1 (3.4 ounce) package instant coconut cream pudding mix
4 large eggs
½ cup coconut-flavored rum (such as Malibu®)
½ cup coconut milk beverage (such as Silk®)
½ cup coconut oil, melted
1 teaspoon coconut extract
½ cup butter
½ cup coconut-flavored rum
½ cup white sugar
½ cup brown sugar
¼ cup water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
  • Stir pecans and coconut together. Spread evenly in the prepared Bundt® pan.
  • Combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract in a bowl and beat with an electric mixer for 3 minutes, or until well incorporated, about 3 minutes.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set on a wire rack until completely cooled, about 30 minutes. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate.
  • While cake is cooling make glaze. Combine butter, rum, sugar, brown sugar and water in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes.
  • Using a skewer, poke holes throughout cake. Carefully spoon glaze over cake.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 45.1 g, Cholesterol 70.8 mg, Fat 20.3 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 12.5 g, Sodium 309.1 mg, Sugar 31 g

COCONUT RUM BALLS



Coconut Rum Balls image

The flavor of these candies improves after 24 hours. They may be made ahead and stored in refrigerator. Roll in confectioners' sugar instead of coconut if you prefer.

Provided by Carla Hoy

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 4h30m

Yield 96

Number Of Ingredients 6

1 (12 ounce) package vanilla wafers, crushed very fine
1 ⅓ cups flaked coconut
1 cup finely chopped walnuts
1 (14 ounce) can sweetened condensed milk
¼ cup rum
1 cup flaked coconut

Steps:

  • In a large bowl, toss together the crushed vanilla wafers, 1 1/3 cup coconut and walnuts. Stir in the sweetened condensed milk and rum; mix well. Refrigerate for 4 hours.
  • Roll the dough into 1 inch balls and roll the balls in the remaining coconut. Store in a tightly covered container in the refrigerator.

Nutrition Facts : Calories 47.2 calories, Carbohydrate 5.8 g, Cholesterol 1.4 mg, Fat 2.3 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 0.9 g, Sodium 21.1 mg, Sugar 2.9 g

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