Coconut Rum Cream Food

COCONUT-RUM WHIPPED CREAM

Steps:

• In a bowl, whip the cream until soft peaks start to form.
• Add the sugar and whip until stiff peaks form.
• Whip in the coconut milk.
• Gently fold in the rum.
• NOTE: The whipped cream will lose some of its volume with the addition of coconut milk; do not be alarmed. This is meant to be a loose whipped cream.

RUM AND COCONUT CREAM DRINK

Steps:

• 1. Combine the coconut cream,evaporated milk,egg yolks and the vanilla in the jar of a blender, and blend at high speed for 30 seconds, or until the mixture is smooth. Add the dark rum,medium rum and Cointreau, and blend for a few seconds longer, Refrigerate the coqui for 4 hrs. or until very chilled.
• 2. To serve, pour the coqui into chilled parfait or punch glasses and sprinkle the top lightly with the nutmeg.

COCONUT RUM CAKE

Steps:

• Make cake:
• Preheat oven to 350°F with rack in middle. Lightly butter cake pan and line bottom with a round of parchment paper. Lightly butter parchment, then flour pan.
• Whisk together flour (1 1/4 cups), baking powder, and salt.
• Whisk together whole eggs and yolks, sugar, and vanilla in a large bowl. Gradually whisk in flour mixture until combined, then whisk in butter until just combined. Pour into cake pan and rap pan on counter to expel air bubbles.
• Bake until golden brown and cake starts to pull away from side of pan, about 45 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.) Invert cake onto rack (discard parchment) and cool 10 minutes more. Generously brush top and side of warm cake with cream of coconut, allowing it to soak in before brushing on more. Cool completely.
• Make coconut slivers as cake cools:
• Pierce softest eye of coconut with a small screwdriver, then drain and discard liquid. Bake coconut in a shallow baking pan 15 minutes. (Leave oven on.) Break shell with a hammer, then pry flesh from shell with screwdriver.
• Thinly shave enough coconut with slicer to measure 2 cups and toss with confectioners sugar, then spread in 1 layer on a baking sheet. Bake until just dry but not golden (some tips may color), 5 to 10 minutes. (Shave and bake remaining coconut with more confectioners sugar to serve on the side, or freeze for another use.) Cool coconut completely. (It will crisp as it cools.)
• Make icing:
• Beat together cream cheese, cream of coconut, rum, vanilla, and 2 tablespoons cream with an electric mixer until smooth, then beat in confectioners sugar. Icing should be smooth and slightly runny; stir in remaining tablespoon cream if necessary.
• Smooth icing over top of cooled cake, allowing some to drip over side, then top with coconut slivers.

COCONUT RUM CREAM

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.

COCONUT ICE CREAM WITH RUM

Steps:

• 1. Combine coconut milk, cream and sugar in a medium size saucepan, and heat over medium heat, stirring constantly until the sugar is completely dissolved. Remove from heat and add the coconut extract and rum. Adjust rum and/or coconut extract to your liking. Allow mixture to cool completely.
• 2. Place the creamy mixture in a freezer-proof plastic container, cover with lid, and freeze for 1 hour or until it's semi-frozen but still quite soft.
• 3. With an electric mixture, beat the semi-frozen mixture for a few minutes or until softened. Return mixture to the plastic container, and place in freezer for 1 more hour. Then repeat this beat/freeze process 3 or 4 times total until the mixture reaches a creamy, smooth consistency. Add the 1/2 cup grated coconut to the mixture during the final time you beat with the mixer. (The beating step can be done with a blender or food processor.) After the final process of beating, return the creamy smooth ice cream to the plastic container and place in freezer for several hours or until completely frozen.
• 4. The ice cream can be served as is, or it's also excellent with a generous pinch of toasted coconut sprinkled on top of each scoop.