Best 2 Creamy Coconut Belize Rum Punch Recipes
Escape to the tropical paradise of Belize with our tantalizing Creamy Coconut Belize Rum Punch, a delightful fusion of flavors that will transport you to the heart of the Caribbean. Indulge in the perfect balance of sweet and tangy, as coconut cream, pineapple juice, and zesty lime mingle in harmony with the smooth, oaky notes of Belizean rum, creating a symphony of flavors. This refreshing libation is perfect for sipping by the pool, enjoying with friends at a backyard barbecue, or as a festive addition to your next party.
In this article, we have curated a collection of recipes that showcase the versatility of Belize rum punch, taking you on a culinary journey through Belize's rich flavors. From the classic Creamy Coconut Belize Rum Punch to the tropical delight of our Belizean Sunset Punch, each recipe promises a unique taste experience. Discover the secrets of crafting the perfect rum punch, ensuring every sip is a celebration of Belizean culture and hospitality.
COCONUT CRèME BRûLéE
Categories Milk/Cream Rum Dessert Bake Coconut Simmer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Spread 1/2 cup flaked coconut on rimmed baking sheet. Bake until light golden, stirring once, 10 to 12 minutes.
- Whisk 3/4 cup sugar and egg yolks in medium bowl to blend. Mix cream, coconut milk, toasted coconut, and remaining 1/2 cup sweetened flaked coconut in heavy large saucepan. Bring just to simmer over medium-high heat, whisking occasionally. Gradually whisk hot cream mixture into yolk mixture. Stir in rum and 1/2 teaspoon salt. Strain custard through fine strainer into medium pitcher, pressing on solids. Divide among eight 2/3- to 3/4-cup ramekins or custard cups.
- Place ramekins in large roasting pan. Fill pan with enough hot water to come halfway up sides of ramekins. Bake custards until edges are set but centers move slightly when dishes are gently shaken, 45 to 50 minutes. Remove custards from water. Chill custards uncovered until cold, then cover and chill overnight.
- Sprinkle 1 teaspoon sugar over each custard. Using kitchen torch, heat sugar until melted and deep amber. (Alternatively, preheat broiler. Place ramekins on rimmed baking sheet and broil until sugar melts and turns deep amber, 1 to 2 minutes.) Chill until sugar hardens, about 15 minutes. DO AHEAD: Can be made 1 hour ahead. Keep chilled.
- Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.
TROPICAL COCONUT RUM PUNCH
Keep your party guests content with this creamy, fruity drink with Malibu, coconut milk, pineapple and mango juice
Provided by Sarah Cook
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 6
Steps:
- Put all the ingredients in a jug, mix well and chill. To serve, add ice to glasses, pour over the rum punch and decorate with pineapple & lime skewers.
Nutrition Facts : Calories 241 calories, Fat 8 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Protein 1 grams protein
Tips:
- Use fresh coconut cream: Fresh coconut cream adds a rich, creamy flavor to the punch. If you can't find fresh coconut cream, you can use canned coconut milk, but be sure to use full-fat coconut milk and shake the can well before opening.
- Chill the rum and coconut cream before mixing: This will help to keep the punch cold and refreshing.
- Garnish the punch with fresh fruit: Fresh fruit, such as pineapple, mango, or lime, adds a pop of color and flavor to the punch.
- Serve the punch over ice: This will help to keep the punch cold and refreshing.
Conclusion:
This creamy coconut Belize rum punch is the perfect drink for any tropical occasion. It's easy to make, delicious, and refreshing. So next time you're looking for a tropical drink to enjoy, give this creamy coconut Belize rum punch a try. You won't be disappointed!
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