Coconut Rum Snow Squares Recipe
Coconut Rum Snow Squares are a luscious tropical dessert featuring a crisp graham cracker and coconut crust topped with a creamy coconut and rum-infused filling. Finished with toasted coconut flakes, these refreshing squares offer a perfect balance of sweet, creamy, and boozy flavors ideal for a summertime treat or festive occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 16 squares
- Category: Dessert
- Method: Stovetop
- Cuisine: American
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: Combine the graham cracker crumbs, shredded coconut, and brown sugar in a medium bowl. Pour the melted butter over the mixture and stir until everything is evenly moistened. Firmly press the mixture into the bottom of an 8×8-inch square pan lined with parchment paper. Place the pan in the refrigerator to chill while you prepare the filling.
- Cook the Filling: In a medium saucepan, whisk together the cornstarch, salt, and whole milk until fully dissolved. Set the pan over medium heat and gradually whisk in the sweetened condensed milk and coconut milk, stirring constantly. Continue cooking for about 5 minutes until the mixture thickens and begins to bubble gently. Remove from heat and stir in vanilla extract, shredded coconut, and softened butter until smooth and fully incorporated. Finally, stir in the rum until well combined.
- Assemble and Chill: Pour the warm coconut filling evenly over the chilled crust. Smooth the top with a spatula. Allow the pan to sit at room temperature for 20 minutes before covering it and refrigerating for at least 4 hours or preferably overnight, until the filling is fully set.
- Garnish and Slice: Just before serving, sprinkle the lightly toasted or fresh coconut flakes evenly over the top. Use a sharp knife to cut the dessert into 16 neat squares, wiping the blade clean between each cut for the best presentation.
Notes
- For a boozier flavor, adjust the rum quantity to your preference.
- Use full-fat coconut milk and whole milk for the creamiest texture.
- To toast coconut flakes, spread them on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until golden, stirring occasionally.
- Line your pan with parchment paper extending over the edges for easy removal of the dessert squares.
- Store leftovers covered in the refrigerator for up to 4 days.
Find it online: https://forkoria.com/coconut-rum-snow-squares-recipe/
