Coconut Rum Snow Squares Recipe
Coconut Rum Snow Squares are a delightful no-bake dessert featuring a crunchy graham cracker and coconut crust topped with a creamy, rum-infused coconut filling, finished with a sprinkle of toasted coconut flakes. This treat combines tropical flavors with a smooth texture, perfect for cooling off on warm days or serving at festive gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 16 squares
- Category: Dessert
- Method: Stovetop
- Cuisine: Caribbean
Ingredients
For the Crust
- 1½ cups graham cracker crumbs
- ½ cup sweetened shredded coconut
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
For the Filling
- 1 can (14 oz) sweetened condensed milk
- 1 cup full-fat coconut milk
- ¼ cup white rum (Malibu or dark rum works well too)
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1½ cups whole milk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 2 tablespoons butter, softened
For the Topping
- ½ cup coconut flakes, lightly toasted or fresh
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, shredded coconut, and brown sugar. Pour in melted butter and mix until the mixture is evenly moistened. Press firmly into the bottom of an 8×8-inch square pan lined with parchment paper. Chill in the refrigerator while preparing the filling.
- Cook the Filling: In a medium saucepan, whisk together cornstarch, salt, and whole milk until fully dissolved. Place over medium heat and add sweetened condensed milk and coconut milk, whisking constantly. Cook for about 5 minutes until thickened and slightly bubbling. Stir in vanilla extract, shredded coconut, and softened butter until smooth and fully thickened. Remove from heat and stir in rum until well combined.
- Assemble and Chill: Pour the warm coconut filling evenly over the chilled crust. Spread with a spatula to ensure a smooth top. Let it sit at room temperature for 20 minutes, then cover and refrigerate for at least 4 hours or overnight until fully set.
- Garnish and Slice: Just before serving, sprinkle coconut flakes evenly over the top. Use a sharp knife to cut into 16 squares, wiping the blade clean between cuts for neat slices.
Notes
- For best results, use full-fat coconut milk for a richer filling.
- To toast coconut flakes, spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5–7 minutes, stirring occasionally until golden.
- Can substitute white rum with dark rum or Malibu for different flavor profiles.
- Ensure the filling is fully cooled and set before slicing to maintain clean edges.
- Store leftovers covered in the refrigerator for up to 4 days.
Find it online: https://crispcharm.com/coconut-rum-snow-squares-recipe/
