Rum Coconut Risotto Recipes

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COCONUT RISOTTO



Coconut Risotto image

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 5

2 cups Arborio rice
2 cups vegetable stock
2 1/2 cups coconut milk
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Line a deep baking sheet with aluminum foil.
  • Add the rice, vegetable stock, coconut milk, salt, and pepper to a medium bowl and toss it around with your hands until all the rice is coated. Pour the mixture into the foil lined baking sheet. Cover tightly with aluminum foil. Put the pan in the oven and bake until creamy, about 1 hour. Transfer the rice to a serving bowl and serve.

RUM COCONUT RISOTTO



Rum Coconut Risotto image

Got this recipe from the Spring Gourmet Gala on Kauai. Absolutely delicious and similar to rice pudding.

Provided by HawaiianBaker

Categories     Dessert

Time 30m

Yield 10 , 10 serving(s)

Number Of Ingredients 11

1 cup risotto rice
1 tablespoon butter (melted)
1 cup rum (dark)
3/4 cup sugar
3 cups coconut milk
1 cup heavy cream
1 cup water
1 tablespoon vanilla
1/4 cup coconut (shredded)
1 (12 ounce) can whipped cream
1/2 cup pecans (candied)

Steps:

  • Saute risotto and melted butter.
  • Add 1/2 cup rum to saute mixture over low heat and let rice absorb the rum.
  • In a separate pan heat sugar, coconut milk, heavy cream, and water. Once sugar is dissolved add the rice mixture a little at a time, stirring often (about 20 minutes).
  • Cook over low heat until rice is tender and creamy.
  • Stir into mixture vanilla, other 1/2 cup rum, and coconut.
  • Refrigerate until cold.
  • Serve in little dishes topped with whipped cream and candied pecans.

Nutrition Facts : Calories 471, Fat 32.6, SaturatedFat 22.7, Cholesterol 41.1, Sodium 72.6, Carbohydrate 30.7, Fiber 2.8, Sugar 21.6, Protein 4.2

COCONUT RUM BALLS



Coconut Rum Balls image

My mom has made rum balls for as long as I can remember. They look beautiful on a dessert spread and can be packaged in a decorative tin as a gift. I swapped coconut rum for the traditional rum and added shredded coconut. -Jana Walker, Macomb, Michigan

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 4-1/2 dozen.

Number Of Ingredients 8

1 package (12 ounces) vanilla wafers, finely crushed
1 cup confectioners' sugar
2 tablespoons baking cocoa
1 cup sweetened shredded coconut
1 cup chopped pecans
1/2 cup light corn syrup
1/4 cup coconut rum
Additional confectioners' sugar

Steps:

  • Whisk crushed wafers, confectioners' sugar and cocoa. Stir in coconut and pecans. In a separate bowl, whisk corn syrup and rum; stir into wafer mixture. Shape into 1-in. balls; let stand 1 hour., Roll in additional confectioners' sugar. Store in an airtight container.

Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 31mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 0 protein.

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

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