Coconut Rum Cream Recipe
- 1 cup heavy whipping cream
- 1 (2.6 ounce) bar milk chocolate candy bar
- 1 (14 ounce) can sweetened condensed milk
- 1 cup dark rum
- 4 teaspoons instant coffee granules
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 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.
