Summer has finally arrived, and what better way to celebrate than with a refreshing cocktail or a delicious dessert infused with the sweet and creamy flavors of coconut? For this season, we’ve curated 20 mouth-watering tropical Bacardi Coconut Rum recipes that will transport you straight to the islands. From classic Piña Coladas to modern twists like Coconut Rum Mojitos and Tropical Sangrias, these recipes are sure to quench your thirst and satisfy your sweet tooth.
Whether you’re hosting a backyard barbecue or just want to cool off after a long day at the beach, our collection of tropical treats has got you covered. So grab your favorite Bacardi Coconut Rum bottle, gather your friends and family, and get ready to island-hop with these 20 incredible recipes!
Coconut Rum Piña Colada
A tropical twist on the classic piña colada, this recipe combines the creamy richness of coconut milk with the warm spices of rum and a hint of pineapple sweetness.
Ingredients:
– 2 oz light rum
– 1 oz coconut cream
– 4 oz pineapple juice
– 1/2 cup coconut milk
– Splash of grenadine (optional)
– Pineapple wedges and cherry for garnish
Instructions:
1. In a blender, combine light rum, coconut cream, pineapple juice, and coconut milk.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
3. Taste and adjust sweetness or rum level to your liking.
4. Pour into glasses filled with ice.
5. Garnish with pineapple wedges and cherry.
6. If desired, add a splash of grenadine for a fruity twist.
Cooking Time: None! This recipe is ready in minutes.
Tropical Coconut Rum Punch
Escape to a tropical paradise with this refreshing cocktail that combines the creamy richness of coconut with the sweetness of pineapple and the warmth of rum. Perfect for sipping by the pool or at your next outdoor gathering!
Ingredients:
– 2 cups mixed fruit juice (pineapple, orange, and grapefruit)
– 1 cup coconut cream
– 1/2 cup dark rum
– 1/4 cup simple syrup (equal parts water and sugar, dissolved)
– Splash of club soda
– Fresh pineapple wedges and cherry garnish (optional)
Instructions:
1. In a large pitcher, combine the mixed fruit juice, coconut cream, and simple syrup. Stir until well combined.
2. Add the dark rum and stir to combine.
3. Chill the mixture in the refrigerator for at least 30 minutes.
4. Just before serving, add a splash of club soda to give the punch a refreshing fizz.
5. Garnish with fresh pineapple wedges and cherries, if desired.
Cooking Time: None! This recipe is ready to serve as soon as it’s chilled.
Enjoy your tropical escape!
Coconut Rum Mojito
Elevate your cocktail game with this refreshing twist on the classic mojito. This Coconut Rum Mojito combines the creamy richness of coconut milk with the spicy kick of rum and the bright flavors of mint.
Ingredients:
– 2 oz dark rum
– 1 oz coconut cream
– 4-6 sprigs fresh mint leaves
– 2 tablespoons lime juice
– 2 cups ice
– Soda water, to top
Instructions:
1. In a cocktail shaker, muddle the mint leaves with the lime juice until well combined.
2. Add the dark rum and coconut cream to the shaker. Fill with ice.
3. Shake vigorously for about 15-20 seconds to combine and chill ingredients.
4. Strain the mixture into a glass filled with ice.
5. Top with soda water and garnish with an additional sprig of mint, if desired.
Cooking Time: None! This is a cocktail recipe, not a dish that requires cooking time.
Coconut Rum Colada Cupcakes
These moist and flavorful cupcakes are infused with the sweetness of pineapple, the creaminess of coconut, and the warmth of rum. Perfect for a summer gathering or a special occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsweetened coconut milk
– 1/2 cup pineapple juice
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup dark rum (optional)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine coconut milk, pineapple juice, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients; stir until just combined.
5. If using rum, fold in 1-2 tablespoons of dark rum into the batter.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Cooking Time: 18-20 minutes
Coconut Rum Pineapple Smoothie
Escape to a tropical paradise with this refreshing Coconut Rum Pineapple Smoothie, perfect for warm weather or anytime you need a break from the ordinary. This creamy blend of pineapple, coconut, and rum will transport your taste buds to a sunny island getaway.
Ingredients:
– 1 cup frozen pineapple chunks
– 1/2 cup coconut milk
– 1/4 cup dark rum (optional)
– 1 tablespoon honey
– 1/2 teaspoon vanilla extract
– Ice cubes
Instructions:
1. In a blender, combine pineapple chunks, coconut milk, and honey.
2. Add dark rum, if using, and blend until well combined.
3. Add vanilla extract and blend until smooth.
4. Add ice cubes and blend until crushed and creamy.
5. Pour into glasses and serve immediately.
Cooking Time: 5 minutes
Yield: 1 serving (approx. 16 oz)
Enjoy your tropical getaway in a glass!
Coconut Rum Mango Daiquiri
Escape to the islands with this refreshing Coconut Rum Mango Daiquiri, combining the sweetness of mango with the creaminess of coconut and the kick of rum.
Ingredients:
– 2 oz Light Rum
– 1 oz Fresh Mango Puree
– 1 oz Coconut Cream
– 1/2 oz Lime Juice
– 1/2 oz Simple Syrup
– Ice
– Sprig of fresh mint for garnish
Instructions:
1. Fill a cocktail shaker with ice.
2. Add the light rum, mango puree, coconut cream, lime juice, and simple syrup.
3. Shake vigorously for 10-15 seconds to combine and chill the ingredients.
4. Strain the mixture into a chilled glass filled with ice.
5. Garnish with a sprig of fresh mint.
Cooking Time: None, as this is a cocktail recipe!
Coconut Rum Coconut Shrimp
Coconut Rum Coconut Shrimp: A tropical twist on classic shrimp recipes!
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup panko breadcrumbs
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons rum (optional)
– 1 tablespoon coconut oil
– 1 teaspoon grated lime zest
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together panko breadcrumbs and unsweetened shredded coconut.
3. If using rum, stir in 1 tablespoon with the breadcrumb mixture.
4. Dip each shrimp into coconut-panko mixture, pressing gently to adhere.
5. Place coated shrimp on a baking sheet lined with parchment paper.
6. Drizzle coconut oil over the shrimp.
7. Sprinkle lime zest and season with salt and pepper.
8. Bake for 12-15 minutes or until pink and cooked through.
Cooking Time: 12-15 minutes
Coconut Rum Key Lime Pie
Coconut Rum Key Lime Pie: A Tropical Twist on a Classic
This creamy pie combines the bright citrus flavor of key lime with the rich, velvety smoothness of coconut and a hint of rum. Perfect for a warm weather dessert or special occasion.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 3 large egg yolks
– 1/2 cup freshly squeezed key lime juice
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 2 ounces dark rum (optional)
– Whipped cream and toasted coconut flakes for garnish
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix together graham cracker crumbs, sugar, and unsweetened shredded coconut.
3. Press mixture into a 9-inch pie dish.
4. Bake crust for 8-10 minutes or until lightly browned.
5. In a large bowl, whisk together egg yolks, key lime juice, heavy cream, and melted butter.
6. Stir in dark rum, if using.
7. Pour filling into baked pie crust.
8. Bake for an additional 15-18 minutes or until filling is set.
9. Allow pie to cool before serving with whipped cream and toasted coconut flakes.
Cooking Time: 23-28 minutes
Coconut Rum Banana Bread
Moist banana bread infused with the sweet and creamy flavors of coconut and rum, perfect for a special treat or gift.
Ingredients:
– 3 large ripe bananas, mashed
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 cup dark rum (optional)
– 1/2 cup unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, coconut, baking powder, salt, and cinnamon.
3. Add mashed bananas, dark rum (if using), and softened butter. Mix until smooth.
4. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick comes out clean.
5. Remove from oven and let cool on a wire rack for 10 minutes before transferring to a plate.
Cooking Time: 55-60 minutes
Coconut Rum Coconut Ice Cream
Elevate your dessert game with this rich and creamy coconut rum ice cream, perfect for warm weather or any time you need a tropical treat. This recipe combines the flavors of coconut, rum, and vanilla to create a unique and delicious frozen delight.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/4 cup dark rum (such as Myers’s or Gosling’s)
– 1 tsp pure vanilla extract
Instructions:
1. In a medium bowl, whisk together heavy cream, whole milk, and sugar until dissolved.
2. Stir in unsweetened shredded coconut and dark rum.
3. Cover the mixture and refrigerate for at least 2 hours or overnight.
4. Remove the mixture from the refrigerator and stir in vanilla extract.
5. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20-25 minutes).
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 20-25 minutes + freezing time
Coconut Rum Tropical Sangria
This refreshing twist on traditional sangria combines the sweetness of coconut with the warmth of rum, perfect for hot summer days or tropical-themed gatherings. With a hint of citrus and a splash of fruitiness, this sangria is sure to be a hit at any party.
Ingredients:
– 1 bottle white wine (such as Pinot Grigio or Sauvignon Blanc)
– 1 cup coconut rum
– 1 cup mixed tropical fruit (such as pineapple, orange, and passionfruit)
– 1/2 cup chopped fresh mint leaves
– 1/4 cup granulated sugar
– 1 lime, cut into wedges
Instructions:
1. In a large pitcher, combine white wine, coconut rum, and chopped fresh mint.
2. Add mixed tropical fruit to the pitcher.
3. Sprinkle granulated sugar over the fruit.
4. Stir gently to combine.
5. Chill in refrigerator for at least 30 minutes to allow flavors to meld.
6. Serve sangria over ice in glasses and garnish with a lime wedge.
Cooking Time: None
Coconut Rum Coconut Cake
Experience the tropical flavors of coconut and rum in this moist and decadent cake perfect for special occasions or everyday indulgence.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup dark rum
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, unsweetened shredded coconut, and salt.
3. In a large bowl, cream butter until light and fluffy. Beat in eggs one at a time, followed by vanilla extract and dark rum.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean. Let cool completely before dusting with confectioners’ sugar (if desired).
Cooking Time: 35-40 minutes
Coconut Rum Passionfruit Martini
Elevate your cocktail game with this refreshing blend of coconut, rum, and passionfruit. This sweet and tangy martini is perfect for sipping by the pool or at a summer gathering.
Ingredients:
– 2 oz coconut rum
– 1 oz passionfruit puree
– 1 oz simple syrup (equal parts water and granulated sugar, dissolved)
– 1/2 oz freshly squeezed lime juice
– 1/4 cup shredded coconut, for garnish
– Ice
– Lime wedges, for serving
Instructions:
1. In a cocktail shaker, combine coconut rum, passionfruit puree, simple syrup, and lime juice.
2. Fill the shaker with ice and shake vigorously for 15-20 seconds.
3. Strain the mixture into a chilled martini glass.
4. Garnish with shredded coconut and serve immediately.
Cooking Time: None
Coconut Rum Coconut Macaroons
Elevate your snack game with these chewy coconut macaroons infused with the sweet and tangy flavors of rum. Perfect for a tropical getaway or a simple indulgence.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 3 large egg whites
– 1 tablespoon coconut oil
– 2 tablespoons dark rum (optional)
– Chopped pecans or walnuts for garnish (optional)
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, confectioners’ sugar, and salt.
3. In a separate bowl, whip egg whites until stiff peaks form. Fold in coconut mixture until well combined.
4. Add coconut oil and rum (if using); mix until smooth.
5. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, about 1 inch apart.
6. Bake for 18-20 minutes or until lightly golden.
7. Allow to cool on wire racks before serving. Garnish with chopped nuts, if desired.
Cooking Time: 18-20 minutes
Coconut Rum Guava Cooler
Escape to a tropical paradise with this sweet and tangy cooler, perfect for warm weather gatherings or anytime you need a break from the ordinary. This refreshing drink combines the creamy richness of coconut milk, the smoothness of rum, and the exotic flavor of guava.
Ingredients:
– 1 cup fresh guava puree
– 1/2 cup coconut milk
– 1/4 cup dark rum
– 1/2 cup lemon-lime soda
– 1 tablespoon simple syrup (equal parts water and granulated sugar, dissolved)
– Ice cubes
– Fresh mint leaves or lime wedges for garnish (optional)
Instructions:
1. In a large pitcher, combine guava puree, coconut milk, and rum. Stir until well combined.
2. Add lemon-lime soda and simple syrup. Stir gently to combine.
3. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve over ice and garnish with fresh mint leaves or lime wedges, if desired.
Cooking Time: None needed! Simply chill and serve.
Coconut Rum Coconut Sorbet
Combine the tropical flavors of coconut and rum in this creamy sorbet, perfect for warm weather or a special occasion.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons coconut rum (such as Malibu)
– 1 tablespoon lime juice
Instructions:
1. In a medium saucepan, combine the heavy cream, sugar, and unsweetened shredded coconut. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and stir in the coconut rum and lime juice. Let cool to room temperature.
3. Cover and refrigerate for at least 4 hours or overnight.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once frozen, scoop and serve immediately.
Cooking Time: None (refrigeration time: 4 hours or overnight)
Coconut Rum Tropical Fruit Salad
Combine the flavors of the tropics with this refreshing fruit salad infused with coconut and rum. Perfect for warm weather gatherings or as a unique dessert.
Ingredients:
– 1 cup mixed tropical fruits (pineapple, mango, kiwi, passionfruit)
– 1/2 cup shredded coconut
– 2 tablespoons dark rum
– 2 tablespoons lime juice
– 1 tablespoon honey
– Salt to taste
– Fresh mint leaves for garnish
Instructions:
1. In a large bowl, combine the tropical fruits.
2. In a small bowl, whisk together the coconut, rum, lime juice, and honey until well combined.
3. Pour the coconut mixture over the fruit and toss to coat.
4. Season with salt to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Just before serving, garnish with fresh mint leaves.
Cooking Time: None
Servings: 6-8
Coconut Rum Coconut Fudge
Coconut Rum Coconut Fudge: A Creamy Treat with a Tropical Twist!
Ingredients:
– 1 cup granulated sugar
– 1/2 cup light corn syrup
– 1/2 cup sweetened condensed milk
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon salt
– 12 ounces white chocolate chips
– 1 cup shredded coconut
– 2 tablespoons unsweetened coconut cream
– 1 tablespoon dark rum (optional)
– 1 teaspoon coconut extract
Instructions:
1. Line an 8-inch square baking dish with parchment paper.
2. In a medium saucepan, combine sugar, corn syrup, and sweetened condensed milk. Place over medium heat and cook, stirring occasionally, until the mixture reaches 235°F on a candy thermometer (hard-ball stage).
3. Remove from heat and stir in vanilla extract, salt, and white chocolate chips until melted and smooth.
4. Stir in shredded coconut, coconut cream, and rum (if using). Add coconut extract and mix well.
5. Pour into prepared baking dish and let cool to room temperature. Refrigerate for at least 2 hours or until firm.
Cooking Time: About 10-12 minutes
Coconut Rum Coconut Pancakes
Start your day with a taste of the islands! These fluffy pancakes infused with coconut and rum will transport you to a tropical paradise.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons unsweetened shredded coconut
– 1/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup coconut milk
– 1 large egg
– 2 tablespoons coconut oil, melted
– 1 tablespoon dark rum (optional)
– Butter or cooking spray for greasing the pan
Instructions:
1. In a medium bowl, whisk together flour, unsweetened shredded coconut, sugar, baking powder, and salt.
2. In a separate bowl, combine coconut milk, egg, and melted coconut oil.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. If using rum, stir in 1 tablespoon of dark rum.
5. Heat a non-stick skillet or griddle over medium heat. Grease with butter or cooking spray as needed.
6. Drop batter by 1/4 cupfuls onto the pan. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip pancakes and cook for an additional 1-2 minutes.
Cooking Time: Approximately 10-12 pancakes
Coconut Rum Coconut Tiramisu
Coconut Rum Tiramisu: A Tropical Twist on a Classic Italian Dessert
This creamy dessert combines the rich flavors of coconut and rum with the traditional ladyfingers and mascarpone cheese of tiramisu. Perfect for a warm-weather celebration or a special occasion.
Ingredients:
– 12-16 ladyfingers
– 1 cup strong brewed coffee
– 1/2 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/2 cup heavy cream
– 8 oz mascarpone cheese
– 2 tablespoons unsalted butter, softened
– 2 tablespoons dark rum
– 1 teaspoon vanilla extract
– Powdered sugar, for dusting
Instructions:
1. Dip each ladyfinger into the coffee mixture for about 3-5 seconds on each side.
2. In a separate bowl, mix together the coconut, sugar, and heavy cream until well combined.
3. In a large bowl, combine the mascarpone cheese, butter, rum, and vanilla extract. Mix until smooth.
4. To assemble, start with a layer of ladyfingers, followed by a layer of the coconut-cream mixture, and repeat.
5. Dust with powdered sugar before serving.
Cooking Time: 30 minutes
Summary
Get ready to soak up the sun with these refreshing tropical Bacardi coconut rum recipes perfect for summer. From classic cocktails like Piña Colada and Coconut Rum Mojito, to sweet treats like Coconut Rum Colada Cupcakes and Coconut Rum Banana Bread, there’s something for everyone. Plus, discover unique twists on traditional dishes like Coconut Rum Shrimp and Coconut Rum Key Lime Pie. Whether you’re hosting a backyard BBQ or just looking for a cool treat to beat the heat, these 20 recipes are sure to hit the spot.
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