Are you ready to indulge in a world of creamy, dreamy desserts that combine the richness of RumChata with the tropical vibes of coconut? Look no further! In this article, we’ll be exploring 18 mouthwatering dessert recipes that will satisfy your sweet tooth and transport you to a state of pure bliss.
From classic pie to refreshing popsicles, decadent cheesecake to indulgent ice cream, these creative concoctions will elevate your baking game and impress even the most discerning palates. Whether you’re a fan of RumChata’s signature cinnamon spice or coconut’s creamy texture, we’ve got you covered with a range of sweet treats that are sure to become new favorites.
So grab your mixing bowls, preheat those ovens, and get ready to dive into the world of creamy RumChata Coconut Cream Desserts!
RumChata Coconut Cream Pie
This creamy pie combines the warm spices of RumChata with the richness of coconut and a graham cracker crust. Perfect for special occasions or as a unique dessert to impress your guests.
Ingredients:
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 can (14 oz) sweetened condensed milk
– 1 cup heavy cream
– 1/2 cup shredded coconut
– 1 tablespoon RumChata liqueur
– 2 large egg yolks
– Whipped cream and toasted coconut flakes for serving (optional)
Instructions:
1. Preheat oven to 350°F.
2. Mix crust ingredients; press into a 9-inch pie dish. Bake 8-10 minutes or until lightly browned.
3. In a medium bowl, whisk together sweetened condensed milk, heavy cream, and RumChata.
4. Beat in egg yolks until well combined.
5. Pour filling mixture into prepared crust. Top with shredded coconut.
6. Bake for 40-45 minutes or until filling is set.
7. Cool before serving. Whip heavy cream and sprinkle toasted coconut flakes on top (optional).
Cooking Time: 50-55 minutes
RumChata Coconut Cream Popsicles
Beat the heat with these creamy and refreshing popsicles infused with the sweetness of RumChata. Perfect for hot summer days or as a unique treat any time of the year.
Ingredients:
– 1 cup coconut cream
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 2 tablespoons RumChata liqueur
– 1 teaspoon vanilla extract
– Popsicle sticks and wrappers
Instructions:
1. In a medium bowl, whip the coconut cream until stiff peaks form.
2. In a separate bowl, mix together the heavy cream, sugar, RumChata, and vanilla extract.
3. Fold the wet ingredients into the whipped coconut cream until well combined.
4. Pour the mixture into popsicle molds or paper cups.
5. Freeze for at least 4 hours or overnight.
6. Unmold and serve immediately.
Cooking Time: 4 hours (or overnight)
Enjoy your delicious RumChata Coconut Cream Popsicles!
RumChata Coconut Cream Cheesecake
RumChata Coconut Cream Cheesecake Recipe
Imagine a creamy cheesecake infused with the warm, caramel-like flavors of RumChata and topped with toasted coconut flakes – it’s a tropical paradise in every bite! This decadent dessert is perfect for special occasions or as a unique treat to impress your friends.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 3 large eggs, separated
– 1 cup sour cream
– 1 tsp vanilla extract
– 1/2 cup RumChata liqueur
– 1 cup confectioners’ sugar
– 1 cup heavy cream
– 1/4 cup shredded coconut, toasted
Instructions:
1. Preheat oven to 350°F.
2. Mix crust ingredients; press into a 9-inch springform pan.
3. Beat cream cheese until smooth; add eggs, sour cream, and vanilla extract.
4. Stir in RumChata liqueur and confectioners’ sugar.
5. Pour cheesecake batter into prepared pan; bake for 55-60 minutes or until set.
6. Top with whipped heavy cream and toasted coconut flakes.
Cooking Time: 55-60 minutes
RumChata Coconut Cream French Toast
Elevate your breakfast game with this decadent French toast recipe, infused with the rich flavors of RumChata and coconut cream. This indulgent treat is perfect for special occasions or a lazy Sunday brunch.
Ingredients:
– 4 slices of bread ( Challah or Brioche work well)
– 1/2 cup Coconut Cream
– 2 tablespoons RumChata liqueur
– 2 large eggs
– 1 tablespoon granulated sugar
– Pinch of salt
– Fresh fruit, whipped cream, and toasted nuts for topping (optional)
Instructions:
1. In a shallow dish, whisk together eggs, sugar, and salt.
2. Dip each bread slice into the egg mixture, coating both sides evenly.
3. Heat a non-stick skillet or griddle over medium heat.
4. Cook French toast for 2-3 minutes on each side, or until golden brown.
5. While toasting, mix Coconut Cream and RumChata in a small bowl.
6. Serve French toast warm, topped with the RumChata-Coconut Cream mixture and desired toppings.
Cooking Time: 10-12 minutes
RumChata Coconut Cream Tiramisu
Elevate your coffee break with this creamy, dreamy tiramisu infused with the sweet and spicy flavors of RumChata.
Ingredients:
– 12-16 ladyfingers
– 1 cup strong brewed coffee
– 8 oz mascarpone cheese
– 8 oz heavy cream
– 2 tbsp granulated sugar
– 1/4 cup RumChata liqueur
– 1/2 cup shredded coconut
– Cocoa powder for dusting
Instructions:
1. Dip each ladyfinger into the brewed coffee for about 3-5 seconds on each side.
2. In a large bowl, combine mascarpone cheese and heavy cream. Whip until stiff peaks form.
3. Add granulated sugar and RumChata liqueur to the whipped cream mixture. Mix well.
4. To assemble, place a ladyfinger in the bottom of a serving dish. Spread half of the cream mixture on top.
5. Repeat layers one more time, finishing with a layer of cream.
6. Dust with shredded coconut and cocoa powder.
7. Refrigerate for at least 3 hours or overnight.
Cooking Time: None required! Let it sit in the fridge to meld flavors.
Enjoy your creamy, dreamy RumChata Coconut Cream Tiramisu!
RumChata Coconut Cream Ice Cream
Elevate your ice cream game with this unique and delicious flavor combination featuring RumChata, a sweet and creamy liqueur.
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 it steep for at least 30 minutes to allow the flavors to meld.
3. Strain the mixture through a fine-mesh sieve into a large bowl. Whisk in vanilla extract.
4. Chill the mixture in the refrigerator for at least 2 hours or overnight.
5. Churn the mixture in an ice cream maker according to manufacturer’s instructions.
6. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 30 minutes + chilling time
RumChata Coconut Cream Bread Pudding
Elevate your dessert game with this rich and creamy bread pudding infused with the sweet flavors of RumChata and coconut cream.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 1 cup RumChata liqueur
– 1/2 cup unsalted butter, melted
– 1 cup heavy cream
– 1/2 cup shredded coconut
– 2 large eggs
– 1 tsp vanilla extract
– Powdered sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Butter a 9×13-inch baking dish and set aside.
2. In a large bowl, whisk together RumChata, melted butter, heavy cream, shredded coconut, eggs, and vanilla extract.
3. Add bread cubes and toss until well coated.
4. Pour mixture into prepared baking dish and let sit for 10 minutes to allow bread to absorb liquid.
5. Bake for 35-40 minutes or until puffed and golden brown.
6. Dust with powdered sugar before serving.
Cooking Time: 35-40 minutes
RumChata Coconut Cream Flan
Elevate your dessert game with this rich and creamy RumChata Coconut Cream Flan, infused with the warm spices of caramel and a hint of rum. This indulgent treat is perfect for special occasions or as a sweet surprise.
Ingredients:
– 1 can (14 oz) full-fat coconut milk
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/4 cup RumChata liqueur
– Caramel sauce, for serving (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together coconut milk, heavy cream, sugar, egg yolks, and salt until smooth.
3. Stir in vanilla extract and RumChata liqueur.
4. Pour mixture into 6 (1/2 cup) ramekins or custard cups.
5. Bake for 25-30 minutes or until edges are set and centers are slightly jiggly.
6. Remove from oven and let cool to room temperature.
7. Cover and refrigerate for at least 4 hours or overnight.
8. Serve chilled, drizzled with caramel sauce if desired.
Cooking Time: 25-30 minutes
RumChata Coconut Cream Mousse
Elevate your dessert game with this creamy, dreamy mousse infused with the warm flavors of RumChata and toasted coconut.
Ingredients:
– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 2 tablespoons unsalted butter, softened
– 2 teaspoons RumChata liqueur
– 1 teaspoon vanilla extract
– 1/4 cup shredded coconut, toasted
– 2 cups whipped cream
– Fresh fruit and whipped cream for garnish (optional)
Instructions:
1. In a medium bowl, whip heavy cream until stiff peaks form.
2. In a separate bowl, combine sweetened condensed milk, softened butter, RumChata liqueur, and vanilla extract. Whip until smooth.
3. Fold the whipped cream into the sweetened mixture until well combined.
4. Stir in toasted coconut flakes.
5. Spoon mousse into individual serving cups or a large serving dish.
6. Chill in refrigerator for at least 2 hours or overnight.
Cooking Time: None
Tips:
– Toasted coconut flakes can be made by baking shredded coconut in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until lightly browned.
– Garnish with fresh fruit and whipped cream for added color and flavor.
RumChata Coconut Cream Tres Leches Cake
Moist and flavorful, this RumChata Coconut Cream Tres Leches Cake is the perfect treat for any occasion. The combination of creamy coconut, rum-infused syrup, and sweet tres leches cake will leave you wanting more.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup whole milk
– 1/4 cup unsweetened coconut cream
– 3 large eggs, at room temperature
– 1 teaspoon vanilla extract
– RumChata syrup (or store-bought RumChata)
– Coconut whipped cream (optional)
Instructions:
1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, coconut cream, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients and mix until smooth.
5. Pour batter into prepared baking dish and bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. While cake is still warm, pour RumChata syrup over the top. Let it absorb fully.
7. Refrigerate overnight before serving.
Cooking Time: 25-30 minutes
RumChata Coconut Cream Pancakes
Start your day off right with these indulgent RumChata Coconut Cream Pancakes, infused with the rich flavors of rum and coconut. These fluffy pancakes are perfect for a special occasion or a lazy Sunday brunch.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1/4 cup RumChata liqueur
– 1/4 cup shredded coconut
– Confectioners’ sugar (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, egg, and melted butter.
4. Add RumChata liqueur and shredded coconut to the wet ingredients; whisk until combined.
5. Pour the wet ingredients into the dry ingredients; stir until just combined (do not overmix).
6. Cook pancakes for 2-3 minutes or until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes.
Cooking Time: 4-5 minutes per batch
RumChata Coconut Cream Fudge
This rich and creamy fudge combines the sweet flavors of coconut and RumChata liqueur for a unique treat that’s perfect for special occasions or as a gift.
Ingredients:
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) light corn syrup
– 1/2 cup (120ml) sweetened condensed milk
– 1 teaspoon vanilla extract
– 1/4 cup (30g) unsweetened shredded coconut
– 1 tablespoon RumChata liqueur
– 1/2 teaspoon salt
Instructions:
1. Line an 8-inch (20cm) square baking dish with parchment paper.
2. In a medium saucepan, combine sugar, corn syrup, and sweetened condensed milk. Cook over medium heat, stirring occasionally, until the mixture reaches 235°F (118°C).
3. Remove from heat and stir in vanilla extract, coconut, RumChata liqueur, and salt.
4. Pour the mixture into the prepared baking dish and let cool to room temperature.
5. Refrigerate for at least 2 hours or until firm.
6. Cut into small squares and serve.
Cooking Time: 10-12 minutes
RumChata Coconut Cream Parfait
Elevate your dessert game with this creamy, dreamy parfait that combines the flavors of RumChata and coconut cream.
Ingredients:
– 1 cup heavy whipping cream
– 2 tablespoons unsweetened shredded coconut
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 cup Coconut Cream (full-fat canned)
– 2 ounces RumChata liqueur
– Fresh whipped cream and toasted coconut flakes for garnish
Instructions:
1. In a large bowl, whip the heavy whipping cream until stiff peaks form.
2. Add the unsweetened shredded coconut, granulated sugar, and salt. Whip until combined.
3. Fold in the Coconut Cream until well incorporated.
4. Stir in the RumChata liqueur.
5. Spoon the parfait mixture into glasses or parfait dishes.
6. Chill for at least 30 minutes to allow flavors to meld.
Cooking Time: 0 hours 30 minutes
RumChata Coconut Cream Donuts
Elevate your donut game with these sweet and indulgent treats, infused with the flavors of tropical paradise. These RumChata Coconut Cream Donuts are perfect for a unique dessert or snack.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup whole milk
– 2 teaspoons active dry yeast
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– 1 egg
– 1/2 cup RumChata liqueur
– 1/2 cup coconut cream
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oil in a deep frying pan to 350°F.
2. In a large bowl, whisk together flour, sugar, and yeast.
3. Add milk, melted butter, egg, RumChata liqueur, and coconut cream. Mix until smooth.
4. Cover and let the dough rise for 1 hour.
5. Fry donuts for 2-3 minutes on each side, or until golden brown.
6. Dust with confectioners’ sugar before serving.
Cooking Time: 15-20 minutes
RumChata Coconut Cream Milkshake
Get ready to escape to a tropical paradise with this creamy and indulgent milkshake, featuring the sweet and spicy flavors of RumChata.
Ingredients:
– 2 cups vanilla ice cream
– 1/2 cup coconut milk
– 1/4 cup heavy cream
– 2 tablespoons RumChata liqueur
– 1 teaspoon vanilla extract
– Ice cubes
– Whipped cream (optional)
Instructions:
1. In a blender, combine ice cream, coconut milk, and heavy cream.
2. Add RumChata liqueur and vanilla extract; blend until smooth and creamy.
3. Taste and adjust sweetness or spiciness as needed.
4. Pour into glasses and top with whipped cream (if desired).
5. Chill in the freezer for 10-15 minutes to set.
Cooking Time: None
Tips:
– For an extra kick, add a shot of espresso or a drizzle of caramel syrup.
– Experiment with different ice cream flavors, like coconut or coffee, for unique variations.
Enjoy your tropical getaway in every sip!
RumChata Coconut Cream Chia Pudding
Elevate your snack game with this creamy, dreamy pudding infused with the sweet and spicy flavors of RumChata.
Ingredients:
– 1/2 cup chia seeds
– 1 cup coconut cream
– 2 tablespoons honey
– 2 tablespoons RumChata liqueur
– 1/4 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a small bowl, mix together chia seeds and water to create a gel-like texture. Let it sit for 5 minutes.
2. In a separate bowl, whisk together coconut cream, honey, RumChata liqueur, vanilla extract, and salt until smooth.
3. Add the chia seed mixture to the coconut cream mixture and stir well.
4. Cover and refrigerate for at least 2 hours or overnight.
5. Serve chilled, garnished with whipped cream and toasted coconut flakes if desired.
Cooking Time: None! This recipe is a no-bake, quick-set pudding that’s ready in just a few hours.
RumChata Coconut Cream Crepes
These crepes are infused with the rich flavors of RumChata and coconut cream, making them a perfect treat for special occasions or a cozy night in.
Ingredients:
– 1 1/2 cups all-purpose flour
– 2 1/2 teaspoons sugar
– 1/2 teaspoon salt
– 2 large eggs
– 1 1/2 cups milk
– 1/4 cup RumChata liqueur
– 1/4 cup coconut cream
– 2 tablespoons butter, melted
– Fresh fruit or whipped cream for topping (optional)
Instructions:
1. In a large bowl, whisk together flour, sugar, and salt.
2. Add eggs, milk, RumChata, and coconut cream. Whisk until smooth.
3. Heat a small non-stick pan over medium heat. Brush with melted butter.
4. Pour in 1/4 cup of batter and cook for 2 minutes or until edges start to curl.
5. Flip and cook for an additional minute.
6. Repeat with remaining batter, stacking crepes as you go.
7. Serve warm with fresh fruit or whipped cream, if desired.
Cooking Time: approximately 20-25 minutes
RumChata Coconut Cream Trifle
Elevate your dessert game with this show-stopping RumChata Coconut Cream Trifle, featuring the rich flavors of coconut cream, caramel sauce, and creamy whipped topping.
Ingredients:
– 1 cup heavy whipping cream
– 2 tablespoons unsalted butter, softened
– 2 cups confectioners’ sugar
– 1/4 cup shredded coconut
– 1 cup RumChata liqueur
– 1 cup caramel sauce (homemade or store-bought)
– 12-16 ladyfingers
Instructions:
1. In a large mixing bowl, whip heavy cream and butter until stiff peaks form.
2. Gradually add confectioners’ sugar and shredded coconut, whipping until combined.
3. Stir in RumChata liqueur until well mixed.
4. Dip each ladyfinger into the caramel sauce, then layer with whipped cream mixture in a 9×13-inch dish.
5. Repeat layers two more times, finishing with whipped cream on top.
6. Refrigerate for at least 2 hours to allow flavors to meld together.
7. Serve chilled and enjoy!
Cooking Time: None necessary, just assemble and refrigerate.
Summary
Get ready to indulge in the creamy, dreamy world of RumChata Coconut Cream desserts! This collection of 18 mouthwatering recipes combines the richness of coconut cream with the subtle hint of rum, perfect for special occasions or everyday treats. From classic cheesecake and tiramisu to unique popsicles and donuts, there’s something for every sweet tooth. Discover how to create a RumChata Coconut Cream pie, popsicles, cheesecake, French toast, and more. Let your taste buds take a tropical vacation with these creamy, coconutty creations!
