Shake can of coconut milk to mix well; pour into large chilled bowl or pitcher.
Stir in cream, sugar and coconut rum until sugar is dissolved.
Pour into ice cream maker and freeze according to manufacturers directions.
Spoon into container,cover well and place in freezer to harden off.
If desired, stir in flaked or toasted, flaked coconut before placing in freezer to harden.
lace 1/3 cup shredded coconut in food processor. Pulse to
ix, 1/3 cup of coconut run, eggs, oil, water, vanilla
beating until blended. Gradually add rum and sour cream, beating until
1/2 cups toasted coconut and place the pot over
Peel, core and thinly slice fresh pineapple. Divide among serving plates.
Drizzle with passionfruit pulp, Malibu and coconut.
Add ice to a highball glass.
Add dark rum, coconut rum, orange juice, and pineapple juice to a shaker; shake mixture vigorously for 5-10 seconds.
Pour the contents into the glass; garnish with a pineapple wedge.
Combine the coconut cream and pineapple juice in a plastic container.
Cover with foil and place in the freezer for 2-3 hours, or until set.
Roughly break up frozen coconut mixture with a metal spoon and quickly transfer to the jus of a blender.
Add Malibu, ice cubes and lime juice blend until smooth.
Divid Midori evenly between 4 serving glasses. Pour over the coconut mixture and serve immediately.
cing sugar into the remaining coconut milk.
Bring the custard
In a large bowl, combine rum, pineapple juice, juice of oranges, juice of limes and sugar.
Add ginger ale just before serving.
Chill, serve over ice in glass, garnish.
(For a special flavour -- top each serving of punch with 1 oz of Malibu Coconut Rum).
Pour the Malibu coconut rum into a pina colada glass over ice. Add the pina colada mix and blue curacao; serve unstirred to see color difference, stir when ready to drink. It's very pretty. Serve with whipped cream on top if you wish.
Pour Malibu rum and peach schnapps into a hurricane glass three-quarters filled with ice. Slide down 2 drops of grenadine to the bottom. Add equal parts of pineapple juice and cranberry juice, leaving a little room at the top. Add a dollop of whipped cream, and drizzle grenadine down it. Ask the recipient to stir in the whipped cream before trying.
Soak the raisins in the rum overnight.
Preheat oven to
Thaw the orange juice concentrate only enough so it can be removed from the can.
Place orange juice concentrate, Malibu, and 50/50 in a blender jar.
Blend on high or\"liquify\" until the ingredients are well combined.
Add the crushed ice one cup at a time and blend on high, adding more ice until the mixture is thick and smooth.
Pour into glasses and, if desired, garnish with orange slices and cherries.
Fill a tall glass with ice.
Add the coconut rum and lime juice. Fill glass with Sprite.
Stir gently and enjoy!
Mix hot water with jello mix in medium size bowl, then add in rum slowly. pour into 2 ounce cups, preferably small plastic party cups. Chill in fridge until jello has set.
getable peeler; RINSE coconut pieces.
BAKE coconut pieces in glass baking
BRAND \"KILLER\" COCONUT RUM. AVOID ANY COMMERCIAL COCONUT EXTRACTS SINCE THEY ARE
ups coke, 3/4 cup coconut rum 3 teaspoons of jerk seasoning
Mix cream soda and coconut rum.
Drink.