Cocktails, Mixed Drinks & Recipes using CoConut Rum
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Daquiri
Daquiri
This is for a shaken basic daiquiri:
Combine 2 oz. white rum, 1 oz. Coconut Rum, 1 oz. lime juice and 1 tsp. powdered sugar in an ice filled glass. Shake or stir. Top this with a slice of lime or pineapple.
Almond Joy
Combine in a glass filled with ice, 1/2 ounce Malibu Rum, 1 ounce Amaretto, 1 ounce CoConut Rum, and 2 ounces cream. Shake well. This really does taste like an Almond Joy candy bar.
Strawberry Banana Colada
In a glass filled with ice combine 1 ounce Strawberry Schnapps, 1 ounce Banana Liqueur, 1 ounce CoConut Rum, and fill with pineapple juice. Top this with a fresh strawberry and a chunk of fresh pineapple. This could also easily be put in a blender for a frozen drink.
Hawaiian Bananas
3/4 cup flaked coconut
3 tablespoon butter
1/2 cup firmly packed brown sugar
1/4 teaspoon ground cinnamon
1/4 cup CoConut Rum
1/4 cup dark rum
6 firm bananas, peeled and sliced
2 quarts vanilla ice cream
Brown coconut in a skillet over medium heat, stirring constantly. Remove from pan; cool and set aside. Combine the butter, sugar and cinnamon in the skillet. Place the pan over medium heat and cook, stirring, until the sugar dissolves. Stir in the rum and CoConut Rum and bring to a boil, stirring constantly. Add bananas and cook just until heated fruit is heat through. Spoon sauce over well-rounded scoops of vanilla ice cream; sprinkle with the toasted coconut and serve immediately. Makes 8 servings.
- 2 envelopes gelatin
- 3/4 cup sugar
- 1 can pineapple juice (6 oz)
- 3 eggs, separated
- 3 large packages (8 oz) cream cheese
- 1/8 cup dark Jamaican rum
- 1/8 cup CoConut Rum
- 2 cans (8 oz) crushed pineapple in syrup
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 1/2 cups vanilla wafer crumbs
- 1 cup flaked sweetened coconut
- 1/3 cup butter, melted
Combine wafer crumbs, sweetened coconut and melted butter. Mix well. Press mixture evenly over bottom and sides of an 8 or 9 inch pan. Chill.
Filling:
Mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. Let stand until gelatin has softened. Place over low heat; stir until gelatin dissolves. Remove from heat. In large bowl, beat egg yolks well. Gradually beat hot gelatin mixtures into egg yolks. Let cool.
In medium bowl, beat cream cheese until fluffy. Add to gelatin mixture; beat until well blended. Stir in rum and CoConut Rum. Refrigerate gelatin mixture to chill. Stir frequently as mixture thickens. When gelatin mixture is consistency of unbeaten egg whites, remove from refrigerator.
In large bowl, beat egg whites until foamy. While beating, add remaining 1/4 cup sugar, 1 tablespoon at a time, until whites hold stiff peaks. Fold egg whites into thickened gelatin mixture. Turn into prepared crust. Refrigerate for 6 hours or as long as overnight.
Topping:
Combine crushed pineapple, 2 tablespoons sugar and cornstarch in saucepan. Stir until cornstarch dissolves. Cook over medium heat, stirring, until sauce boils and thickens slightly. Chill. Spoon sauce over top of cheesecake.