Close your eyes and take a bite: a buttery, crisp crust gives way to a velvety, custard-like filling—rich with toasted coconut, deep caramel notes from dark rum, and the lush sweetness of coconut cream. This isn’t just dessert—it’s a vacation on a plate, inspired by Caribbean beach shacks and Southern patios alike. With just 10 minutes of prep and one bowl, it delivers bakery-level decadence: no fancy techniques, no water baths, just pure, unapologetic indulgence. Best served slightly warm, with a cloud of whipped cream and a whisper of toasted coconut on top.
Why You’ll Love This Recipe
It’s the ultimate crowd-pleaser: deeply flavorful yet balanced (the rum cooks off, leaving aroma, not heat), luxuriously smooth, and always the first to vanish at potlucks. The secret? Coconut cream + shredded coconut—double the coconut, double the depth—while the rum adds warmth without overpowering. Gluten-free? Use a GF crust—it’s that adaptable.
Perfect for:
Continued on the next page
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
