Coconut – Blue Chair Bay®

Showing Recipe Ingredients: Coconut show all recipes

1 oz. Blue Chair Bay® Key Lime Rum Cream
.5 oz. Blue Chair Bay® Coconut Rum
1 oz. pineapple juice
1 oz. orange juice
1 oz. cream of coconut
1 cup ice

When life hands you limes, you make a Key Lime Colada. Blend all ingredients together. Pour into a cup rimmed with coconut flakes. Garnish with a lime wheel and a cherry.

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The Float

Bottoms up

2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
4 oz. root beer

Add ingredients to a highball glass with ice very slowly (we’re working with bubbles here!) and stir carefully and thoroughly. It’s worth it. Garnish with whipped cream and a cherry.

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Ultimate Piña Colada

2 oz. Blue Chair Bay® Pineapple Rum Cream
1 oz. Blue Chair Bay® Coconut Rum
1 oz. pineapple juice
1 cup ice

Add ingredients to a blender and garnish with pineapple and a cherry.

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Chillaxification

2 oz. Blue Chair Bay® Spiced Rum

4 oz. pineapple juice

1 oz. cream of coconut

1 oz. orange juice

nutmeg, for garnish

Add all ingredients into a shaker with ice and shake vigorously. Strain into a glass over ice. Garnish with freshly grated nutmeg and a pineapple wedge. Sit back and enjoy the island lifestyle.

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Hawaiian Mule

.75 oz. Blue Chair Bay® Coconut Rum
1 oz. vodka
.25 oz. hibiscus syrup
.5 oz. lime juice
3 oz. ginger beer

Shake to combine and serve in a copper mule cup. Garnish with edible flowers and a lime wheel.

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Banana Berry Dream

2 oz. Blue Chair Bay® Banana Rum Cream
1 oz. cream of coconut
2 oz. pineapple juice
.5 oz. fresh lime juice
chambord floater

Blend or shake and serve on the rocks. Top with a Chambord floater.

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Coconut Madness

2.5 oz. Blue Chair Bay® Coconut Rum
1 oz. lime juice
.25 oz. grenadine syrup
3 oz. lemon-lime soda
cherry, for garnish

Add all ingredients into a glass with ice. Garnish with some fruit and enjoy!

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Havana Banana

2.5 oz. Blue Chair Bay® Banana Rum
.5 oz. maraschino cherry juice
.5 oz. cream of coconut
2 oz. pineapple juice

Shake to combine. Garnish with cherry popping pearls.

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Pineapple Upside-Down Martini

2 oz. Blue Chair Bay® Pineapple Rum Cream
1 oz. cream of coconut
1 oz. heavy cream

Shake all ingredients together with ice. Double strain into a martini glass. Garnish with a dollop of whipped cream and a cherry.

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Hilo Aloha

2 oz. Blue Chair Bay® Pineapple Rum Cream
1 oz. Blue Chair Bay® Coconut Rum
1 oz. blue curacao
2 oz. pineapple juice
1 oz. cream of coconut
1 1/2 cups ice

Blend everything on high. Pour into a tall glass. Garnish with pineapple leaf and cherry.

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Hawaii Vice

Aloha

2 oz. Blue Chair Bay® Pineapple Rum Cream
1 oz. cream of coconut
1 oz. pineapple juice
.5 oz. fresh lime juice
1 oz. strawberry liqueur
.5 oz. grenadine
1 cup ice

Blend everything together besides strawberry liqueur and grenadine with 1 cup of ice. Pour mix into hurricane glass and top with strawberry liqueur and grenadine.

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Lava Flow

2 oz. Blue Chair Bay® Coconut Rum
1/2 cup frozen strawberries
1 banana
2 oz. Blue Chair Bay® Banana Rum Cream
2 oz. pineapple juice
2 oz. cream of coconut
1 cup ice

Chuck everything into a blender and let it rip. Add some fruit on top.

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Lemonberry Lemonade

1.5 oz. Blue Chair Bay® Coconut Rum
1 oz. blueberry puree
4 oz. lemonade

Shake all ingredients together in a mixing tin with ice. Strain into a mason jar with fresh ice. Garnish with a lime and a mini bottle.

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Punch

12 oz. Blue Chair Bay® Coconut Rum
1 brunch punch camp craft cocktail

Fill a Camp Craft Cocktail with 12 oz. of Blue Chair Bay Coconut Rum. Refrigerate for 3 days to infuse. Shake well and strain. Sip as is or add soda water. Note: Makes 8 cocktails (16 if infused twice).

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Coconut French Twist

Smile, there's bubbly

1 oz. Blue Chair Bay® Coconut Rum
.5 oz. fresh lemon juice
.5 oz. simple syrup
3 oz. champagne or sparkling wine
lemon twist, for garnish
lavender, for garnish

Combine ingredients in a glass. Garnish with a lemon slice and lavender.

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Rocks Colada

2 oz. Blue Chair Bay® Premium White Rum
1 oz. cream of coconut
1 oz. heavy cream
6 oz. pineapple juice

Shake all ingredients together. Strain into pineapple glass or hurricane glass. Garnish with pineapple leaf.

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Pineapple Slice

2 oz. Blue Chair Bay® Pineapple Rum Cream
4 oz. coconut water

Two ingredients over ice. Good to go.

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Pineapple Spice

Spiky on the outside, sweet on the inside

2 oz. Blue Chair Bay® Spiced Rum
1 tbsp Blue Chair Bay® Pineapple Rum Cream
1 tbsp coconut cream
2 oz pineapple juice
1 tbsp grenadine
fresh pineapple, for garnish

Add Spiced Rum and pineapple juices to a cocktail shaker filled halfway with ice. Shake well to combine and chill.⁠ Pour over ice into a cocktail glass.⁠ Add coconut cream slowly by pouring over the back of a spoon.⁠ Add grenadine by pouring slowly over top.⁠

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Miami Vice

1.5 oz. Blue Chair Bay® Premium White Rum
2 oz. pineapple juice
1 oz. lime juice
1 oz. cream of coconut
.5 oz. strawberry liqueur
1 tsp. grenadine

Shake all ingredients except strawberry liqueur and grenadine. Strain into ice filled collins glass. Pour in strawberry liqueur and grenadine. This will give the Miami Vice its traditional look and flavor.

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Skinny Pineapple Slice

2 oz. Blue Chair Bay® Pineapple Rum Cream
4 oz. coconut water

It’s as easy as two ingredients over ice

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Brunch Punch

12 oz. Blue Chair Bay® Coconut Rum
1 brunch punch camp craft cocktail

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Skinny Coconut

1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
2 oz. coconut water
1 oz. aloe water
coconut shavings, for garnish
rosemary, for garnish

Fill a shaker with ice. Pour all ingredients into the shaker and shake vigorously. Strain the cocktail into a martini glass. Garnish with coconut shavings and rosemary.

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Summertime Chiller

1.5 oz. Blue Chair Bay® Coconut Rum
1 oz. blue curacao
soda water
pineapple, for garnish
lime, for garnish
umbrella, for garnish

Shake rum and blue curaçao in a shaker with ice. Pour shaker into a glass filled with ice and top with soda water. Garnish with pineapple, lime, and umbrella.

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Riptide

LIGHTEN UP WITH COCONUT WATER

1.5 oz. Blue Chair Bay® Banana Rum Cream
4 oz. coconut water

Prepare to be swept away by this easy cocktail…just pour ingredients over ice and stir. Garnish with a pineapple leaf if you’re in the mood to impress.

Calories: 99

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Almond Joy

1 oz. Blue Chair Bay® White Rum
1 oz. Blue Chair Bay® Coconut Rum
.5 oz. chocolate liqueur
.5 oz. frangelico
chocolate sauce, to garnish
shredded coconut, to garnish

Dip martini glass into chocolate syrup and coat with coconut flakes. Combine remaining ingredients into a cocktail shaker with ice. Strain into glass and enjoy

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Chocolate Pretzel

1.5 oz. Blue Chair Bay® White Rum
1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
.5 oz. caramel liqueur
.5 oz. chocolate liqueur
1 oz. chocolate ice cream
melted chocolate, for rimming
crushed pretzels, for rimming

Blend ingredients in a blender with ice. Rim martini glass with chocolate and crushed pretzels. Pour in drink and enjoy!⁠

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Coquito

1 cup Blue Chair Bay® Coconut Spiced Rum
2 cans (12 oz. each) Evaporated Milk
1 can (15 oz. each) cream of coconut
1 can (13.5 oz.) coconut milk
4 oz. sweetened condensed milk
1 tsp. vanilla extract
.5 tsp. cinnamon

In a blender, mix together all ingredients. Pour into glass bottles and let chill overnight. Shake before serving. Garnish with cinnamon or cinnamon stick. Sip and be transported to Puerto Rico, where this cocktail originates. Makes about 8 servings.

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Bunny Martini

2 oz. Blue Chair Bay® Coconut Rum
1 oz. lime juice
.75 oz. simple syrup
.75 oz. pink grapefruit juice
.5 oz. cranberry juice
Lime, for garnish

Add all ingredients to cocktail shaker with half s cup of ice. Shake vigorously and strain into a martini glass.⁠

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Pumpkin Pie Martini

2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
1 oz. Blue Chair Bay® Vanilla Rum
1 part pumpkin liqueur
cinnamon, for garnish

Combine all ingredients into a cocktail shaker and shake well. Strain into a cocktail glass and sprinkle cinnamon on top. Serve to guest and give ’em pumpkin to talk about

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Matcha Coffee

1/4 cup Blue Chair Bay® Coconut Spiced Rum Cream
1 tsp matcha
1/4 cup hot water
maple syrup

Sift your matcha so it is lump-free. Spoon the matcha into a cup or mug. Add the hot water and whisk briskly, in an up and down motion, until frothy – about 30 seconds or so. Add the rum cream and whisk until well combined.⁠
Taste and add additional water, rum cream, and/or sweetener to your liking.

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Snowball

1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
.75 oz. cinnamon whisky

Put all ingredients in a shaker with ice. Shake and strain into a shot glass.

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Limebacker

1.5 oz. Blue Chair Bay® Coconut Spiced Rum
.75 oz. fresh lime juice

Shake with ice and strain into shot glass.

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Sparkling Pomegranate

.5 oz. Blue Chair Bay® Coconut Rum
2 oz. 100% pomegranate juice
2 oz. carbonated lemon lime soda or Prosecco
fresh pomegranate seeds, for sprinkling
fresh sprigs of rosemary, for garnish
Red sanding sugar, for rimming

Rim cocktail glass with red sanding sugar. Fill the glass with ice cubes and add the Blue Chair Bay® Coconut Coconut Rum, pomegranate juice, and lemon lime soda. Gently mix cocktail. Garnish with pomegranate seeds and rosemary.

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Kiss from a Rose

2 oz. Blue Chair Bay® Coconut Rum
2 oz.lime juice
1 oz. cranberry juice
1 oz. cointreau

Put ingredients in a shaker with ice and shake. Strain into a glass and garnish with a rose to make it fancy.

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Love Martini

3 oz. Blue Chair Bay® Coconut Spiced Rum Cream
1/4 tsp. vanilla extract
chocolate syrup, for rimming

Rim a martini glass with chocolate syrup. Shake Coconut Spiced Rum Cream and Vanilla Extract in a shaker with ice and pour into a martini. Fall in love and enjoy!

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The Basic

PSL Anyone?

2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
2 oz. pumpkin puree

Shake both ingredients in a shaker with ice. Strain into a martini glass. Garnish with a pinch of pumpkin pie spice.

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Piña Colada

2 oz. Blue Chair Bay® Premium White Rum
2 oz. pineapple juice
2 oz. cream of coconut
1.5 cups ice

Blend ingredients together, core a pineapple, enjoy.

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Straw-Nana Colada

2 oz. Blue Chair Bay® Banana Rum Cream
2 oz. pineapple juice
2 oz. cream of coconut
4 frozen strawberries
1 cup ice

Add all ingredients to a blender and mix until smooth. Pour into your favorite tiki glass and enjoy.

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Banana Cream Colada

2 oz. Blue Chair Bay® Banana Rum Cream
1 oz. pineapple juice
1 oz. orange juice
1 oz. cream of coconut
1 cup ice

Add all ingredients to a blender. Blend until smooth. Pineapple and banana for a garnish.

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Coconut Spiced Alexander

2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
2 oz. vanilla almond milk
.5 oz. amaretto

Shake all ingredients and strain over ice. Garnish with a dash of cinnamon and a cinnamon stick.

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Pineapple Coconut Mojito

1.5 oz. Blue Chair Bay® Coconut Rum
1/2 a lime
2 oz. pineapple juice
handful of mint leaves
tonic water

Muddle mint and lime together, add the good stuff and the pineapple juice. Shake and pour into a fresh glass. Top with tonic water. Get creative with that garnish.

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Caribbean Winter

2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
3 oz. coconut water
shaved coconut for garnish

Add ingredients directly to a highball glass with ice and stir briefly.

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Land & Sea

2 in 1

Land:
2 oz. Blue Chair Bay® Coconut Rum
2 oz. pineapple juice
2 oz. cream of coconut
1.5 cups ice
Sea:
2 oz. Blue Chair Bay® Premium White Rum
2 oz. island punch pucker
2 oz. blue curaçao
12 oz. lemon lime soda

Blend the “land” ingredients together and pour into a tall collins glass. Place collins glass inside fishbowl or pitcher filled with ice. Pour in “sea” ingredients around “land” cocktail. Garnish with tiki umbrella and cherry

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Welcome to the Fishbowl

3 oz. Blue Chair Bay® Coconut Rum
1.5 oz. Blue Chair Bay® Premium White Rum
1.5 oz. blue curacao
1.5 oz. sweet and sour mix
3 oz. pineapple juice
5 oz. lemon lime soda

Pour all ingredients into your bucket with ice and grab a friend.

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Creamy Coquito

1 cup Blue Chair Bay® Coconut Spiced Rum Cream
2 cans (12 oz each) evaporated milk
1 can (15 oz) cream of coconut
1 can (13.5 oz) coconut milk
1/2 cup sweetened condensed milk
1 tsp. vanilla extract
1/2 tsp. cinnamon

Combine all ingredients in blender to mix together. Pour into glass bottle(s) and let chill overnight. Shake before serving. Garnish with cinnamon or cinnamon stick.

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The Force

1.5 oz. Blue Chair Bay® Coconut Rum
1 oz midori
1 oz lime juice
1 oz pineapple juice
2 dark cherries, for garnish
lime or cucumber, for ear garnish

Shake ingredients vigorously in a shaker with ice. Strain into a cocktail glass and garnish with 2 dark cherries and limes to make the eyes and ears. May the force be with you!⁠

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Magic Potion Punch

Are you here for the boo's?

1 cup Blue Chair Bay® Coconut Rum
64 oz. fruit juice or fruit punch
1 can, 12 oz., frozen lemonade concentrate, thawed
4 cans, 12 oz., carbonated lemon-lime soda
glastic glove, for ice

HANDS : Pour water into gloves, adding enough liquid to fill loosely but not so full that fingers will not move. Fasten closed with rubber bands. Freeze for 3 hours or until firm.⁠
⁠
PUNCH: Combine coconut rum, fruit punch, and lemonade concentrate in a large bowl; slowly stir in soda. Place frozen hands in punch.⁠

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Blue Peppermint Martini

1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
1.25 oz. peppermint schnapps
.75 oz. creme de cacao
1.25 oz. cream or half-n-half
1 tbsp crushed blue candy cane

Crush the peppermint candies in a container. Melt the white chocolate in the microwave on a plate. Rim the glasses with the melted chocolate, and while the chocolate is still wet, dip into crushed peppermint candies. Chill in the refrigerator. In a cocktail shaker fill with ice, add the Blue Chair Bay Coconut Spiced Rum Cream, Peppermint Schnapps, Creme de cacao and cream. Shake vigorously. Pour into the prepared glasses and have a Merry Christ-mint

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Berry White Christmas

1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
1.5 oz. coconut water
4.5 oz. coconut milk
1 oz. simple syrup
juice of 1/2 lime
fresh rosemary, for garnish

Add ice into glass. Add in coconut water, simple syrup, rum and stir. Then add coconut milk and lime juice and stir. To spruce things up garnish your drink with cranberries and rosemary.

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Frankenpunch

1 oz. Blue Chair Bay® Coconut Spiced Rum
1 oz. midori (melon liqueur)
orange or pineapple juice
maraschino cherry

Pour rum into a collins glass filled with ice, fill almost with orange or pineapple juice, float Midori and stir gently. Garnish with the maraschino cherry and a slice of orange or pineapple if desired.

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Jack Frost

1/2 cup Blue Chair Bay® White Rum
1 cup pineapple juice
1/2 cup blue curaçao
1/2 cup cream of coconut
8 cups ice
light corn syrup or honey, for rimming
flaked coconut, for rimming

Dip glass into corn syrup and then into coconut flakes. In a blender, blend ice, pineapple juice, blue curaçao, Blue Chair Bay White Rum, and cream of coconut until desired consistency is reached. Pour into glasses and serve.

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Coconut Rum Hot Cocoa

2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
1 cup milk
1 cup half-n-half
3 oz. bittersweet or dark chocolate, finely chopped
whipped cream, for garnish
marshmallows, for garnish

Warm milk and Half-n-half on the stove. Once the liquid becomes warm add in the dark chocolate and stir till it’s fully melted. Add in the Blue Chair Bay Coconut Spiced Rum Cream. Once warm pour the liquid into your favorite holiday mug. Top with whipped cream, marshmallows and shaved chocolate.

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Ghost in the Key Lime

1.5 oz. Blue Chair Bay® Key Lime Rum Cream
1 oz. Blue Chair Bay® Coconut Rum
1 oz. club soda

Shake both rums together and double strain into a martini glass. Top with club soda. Add a ghost for a spooky effect and wait for the boos to kick in

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Vampire Bite

Talk about love at first bite

1.5 oz. Blue Chair Bay® Coconut Rum
1.5 oz. pomegranate juice
.5 oz. lemon juice
.5 oz. simple syrup

Combine all ingredients into a shaker and shake vigorously. Strain into a glass. Garnish with an orange peel cut out as a bat and drizzle rim with red icing for a fang-tastic good time.

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Pineapple and Banana Ice Cream

When life gives you pineapples, just add rum

1/4 cup Blue Chair Bay® Banana Rum Cream
1/4 cup Blue Chair Bay® Pineapple Rum Cream
2 cups pineapple
1 medium banana
1/2 cup coconut milk

If your pineapple and banana are not frozen, freeze until solid.⁠ Place your coconut milk in the freezer upside down for a few minutes. You want to use as much of the cream as possible and this will help separate the cream from the milk.⁠ Place frozen pineapple chunks, banana, rum creams, and coconut milk in a food processor.⁠ Pulse until ingredients begin to combine.⁠ Blend until smooth and creamy.⁠ Serve immediately as soft-serve ice cream, or freeze 20-30 minutes for a more firm texture.

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Bloody Ghostini

Boo-yah!

1.5 oz. Blue Chair Bay® Vanilla Rum
1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
1 oz. cream of coconut
splash of club soda

Glass prep: rim glass with black sugar and use red gel to create blood streaks. Slice the tops off two strawberries to create horns. Shake all ingredients except for club soda with ice. Strain into a martini glass and serve.

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Candy Corn Martini

If you've got it, haunt it.

4 oz. Blue Chair Bay® Coconut Rum
3 oz. Blue Chair Bay® Spiced Rum
4 oz. pineapple juice
2 dashes grenadine
optional pineapple chunks or maraschino cherry garnishes

Show your ghouls your bartending skills. Combine the coconut rum, spiced rum, and pineapple juice in a drink shaker with a couple of ice cubes. Shake firmly. Pour in a martini glass, add a couple dashes of grenadine in the middle and let settle.

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Goblin Key Lime Colada

More boos please

1 oz. Blue Chair Bay® Key Lime Rum Cream
.5 oz. Blue Chair Bay® Coconut Rum Cream
1 oz. pineapple juice
1 oz. orange juice
1 oz. cream of coconut
1 cup ice
Green Dye

When life hands you Halloween, you make a goblin Key Lime Colada. Blend all ingredients together. Pour into a cup rimmed with coconut flakes. Garnish with a lime wheel and a cherry and serve.

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Pineapple Cream Popsicles

We screamed you screamed, we all scream for Pineapple Rum Cream!

1 1/2 cup Blue Chair Bay® Pineapple Rum Cream
3/4 cup pineapple juice
1/2 cup cream of coconut
cherries, optional garnish

Shake rum cream, pineapple juice, and cream of coconut vigorously in a shaker. Pour into popsicle molds and freeze overnight. Garnish with cherry on top

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Island Girl Cake

Life is what you bake of it

1/2 cup Blue Chair Bay® Coconut Rum
1 package (18.25 oz.) yellow cake mix⁠
1/2 cup vegetable oil⁠
1 can (11 oz.) mandarin oranges, undrained⁠
3 eggs⁠
1/2 cup sour cream⁠
1 (8 oz.) can crushed pineapple, undrained⁠
1 package (3.5 oz.) instant vanilla pudding⁠
2 cups heavy cream⁠

Preheat oven to 350 degrees. Grease and flour 2 (8 or 9 inch) round cake pans.⁠
In a large bowl, beat the cake mix, oil, oranges, eggs, coconut rum, and sour cream until well blended.⁠
Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool completely.⁠
Meanwhile, in a medium bowl combine the crushed pineapple and instant pudding mix.⁠
With an electric mixer, beat the cream until soft peaks form. Fold the pineapple mixture into the whipped cream to combine.⁠
Frost in between each layer, and the top and sides of the cake with the pineapple whipped cream mixture. Refrigerate cake until ready to serve.⁠
⁠

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Cinnamon Sun

Coconut Squared.

1.5 oz. Blue Chair Bay® Coconut Spiced Rum
1.5 oz. coconut water

Add directly to an ice-filled highball glass rimmed with cinnamon sugar and stir briefly.  Put some mint on it and rock.

Calories: 87

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My My My Key Lime Pie

3 oz. Blue Chair Bay® Key Lime Rum Cream
.5 oz. Blue Chair Bay® Vanilla Rum
2 oz. coconut water

Rim martini glass with crushed graham crackers. Shake all ingredients together with ice, and strain into martini glass. Garnish with a lime wheel and a cherry. Now, time to cook up a real good tan.

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Key Lime Shrimp Quinoa Salad

Quinoa:

1/2 cup Blue Chair Bay® Key Lime Rum Cream
1/2 cup quinoa
1/4 cup water
1/2 cup coconut milk
Salad:
Your choice of greens (about 1/2 a bag)
1 pound grilled shrimp
1/4 red onion, sliced thin
1/4 cup feta cheese
1 cup sauteed or roasted baby tomatoes
1/2 avocado
salt and pepper to taste

Bring quinoa ingredients to a boil, stirring occasionally. Cook on low, covered for 15-17 minutes. Refrigerate until cool. Combine shrimp, olive oil, and salt and pepper in a bowl. Grill. Combine lettuce, onion, cheese, tomatoes, and the cooled quinoa in a bowl. Top with the grilled shrimp and avocado. Enjoy!⁠

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Spiced Coconut Malbec Float

1 oz. Blue Chair Bay® Coconut Rum
1 oz. Blue Chair Bay® Spiced Rum
.75 oz. pineapple juice
.75 oz. coconut cream
.5 oz. coconut simple syrup
.5 oz. lime juice
malbec float
coconut cube, for garnish

Add Blue Chair Bay® Coconut Rum, Blue Chair Bay® Spiced Rum, pineapple juice, coconut cream, coconut simple syrup, and lime juice into a cocktail shaker. Shake vigorously and strain into a mason jar. Top with malbec float. Garnish with coconut cube.

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Coconut Spiced Cupcakes

Cupcake:
1 cup Blue Chair Bay®Spiced Rum
1 box Yellow cake mix
1/4 cup Water
1/2 cup Canola oil
3 Eggs
Frosting:
1 tsp. Blue Chair Bay®Coconut Rum
1/2 cup Unsalted butter melted
2 cups Powdered sugar
2 tbsp. Milk
Coconut flakes, for garnish

Heat oven to 325°F. Combine and mix all cupcake ingredients. Pour evenly into cupcake holders. Bake 15-20 minutes. In a medium bowl, add Blue Chair Bay Coconut Rum, butter, sugar, and milk. Use an electric mixer for 30 seconds at a low speed then beat on medium-high speed until fluffy. Frost the cupcake and sprinkle with coconut flakes as garnish.

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Berry Coconut Spiced Chocolate Tart

Crust:
1 cup flour
1 cup almond meal
2-3 tbsp pure maple syrup (optional)
1/4 cup coconut oil
pinch of salt (optional)
Filling:
7.5 oz Blue Chair Bay® Coconut Spiced Rum Cream
3/4 cup cashews, soaked for 4 hours then drained and rinsed
1 cup fresh blackberries
200g vegan white chocolate
1.5 cans coconut milk
1/4 cup pure maple syrup
1 tsp agar agar powder
1/4 tsp supercolor powder, sapphire wolfberry
fresh blackberries, for garnish
Delaware grapes, for garnish
microgreens, for garnish

Crust⁠⠀
Preheat oven to 350 degrees. Grease a 8″tart pan. Set aside. In a food processor, combine crust ingredients ⁠and pulse to combine. You should get a moist mixture that can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 20-25 minutes until crust is golden brown. Transfer to a wire rack and let it cool while you’re preparing the filling.⁠⠀
⁠⠀
Filling⁠⠀
Put the blackberries and 2 tbsp of water into a saucepan over a medium heat. Mash the blackberries as they begin to heat up. Strain it through a fine-mesh sieve. Allow to cool.⁠⠀
⁠⠀
Add white chocolate, coconut milk and rum cream into a saucepan and place on the stove on low heat. When the mixture becomes warm and the white chocolate has melted, add the agar-agar, supercolour powder and maple syrup. Stirring constantly, cook until agar completely dissolve. ⁠⠀
⁠⠀
In a food processor, add the white chocolate-coconut cream, blackberry mixture, soaked cashew nuts. Process until smooth. Pour the filling into the crust. Place tart in the fridge overnight to set. Garnish and enjoy!⁠⠀

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Watermelon Jello Shots

4 oz. Blue Chair Bay® Coconut Rum
3 oz. box of jello
8 oz. boiling water
4 oz. cold water
melon

In a medium bowl, stir together the Jell-O and boiling water until the Jello dissolves. Add the Coconut Rum and cold water, and stir to combine. Pour jello into hollowed-out melon. Fill as much as you can because Jell-O will shrink as it sets. Refrigerate for 3-4 hours or until Jell-O is firm.⁠⠀

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Gummy Worm Popsicles

Popsicles:
5 oz. Blue Chair Bay®Coconut Rum
10 oz. orange juice
10 oz. pineapple juice
Gummy Worms:
1 cup Blue Chair Bay®Coconut Rum
1 cup gummy candy

Gummy Worms:⁠
Fill an airtight, glass container with the gummy candy.⁠
Top with enough rum to cover the candies. Cover and refrigerate for 12 to 24 hours.⁠

Drain any excess rum, and serve with spoons or toothpicks.⁠
Combine both juices. Pour half an ounce of rum into each popsicle mold, Put 2 oz of the punch mixture into each mold and add some gummy worms. Stir each mold with an extra popsicle stick. Insert popsicle sticks and then freeze overnight. Tip: Running hot water over the mold will help release the popsicle sticks when you are ready to have them!

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Coconut Spiced Pie

Pie:
14 oz. Blue Chair Bay® Coconut Spiced Rum Cream
9 inch Pie shell, baked and cooled
4 Egg yolks, beaten lightly
1/3 cup Cornstarch
3/4 cup Granulated sugar
1/2 tsp. Salt
1 1/2 cup Whole milk
2 tsp. Vanilla
3 tbsp. Butter
Stabilized Whipped Cream:
2 tbsp oz. Blue Chair Bay® Coconut Spiced Rum Cream
1 cup Heavy whipping cream
3 tbsp. Confectioners' sugar

Stir the cornstarch and salt in a medium saucepan
Whisk in the whole milk and Blue Chair Bay® Coconut Spiced Rum Cream
Cook over medium, stirring constantly, bring to a boil and let boil one minute. The mix will thicken quite a bit here
In a separate bowl whisk the egg yolks and sugar until light and ribbony
In a thin stream pour 1/3 of the milk mixture into a bowl with the egg yolks, stirring constantly to temper the eggs. Do not mix all together at once the eggs will scramble if you don’t temper them.
Pour the warm egg mixture back into the saucepan and boil another minute
Remove from heat and add the vanilla and butter
Let it cool, stirring occasionally, then pour into pie crust.
Place in refrigerator to cool at least 4 hours
Put all ingredients for the stabilized whipped cream in a mixing bowl and mix or whisk until the mixture can hold peaks.
Top pie with whipped cream, dust with cinnamon, and garnish with a cinnamon stick.

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Chocolate Coconut Pudding Shot

6 oz. Blue Chair Bay® Coconut Spiced Rum Cream
2 oz. milk
half tub of cool whip
half packet of chocolate pudding mix

Mix together in a bowl and divide into individual pudding cups.

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Chocolate Vanilla Swirl Pudding Shot

Vanilla:
3 oz. Blue Chair Bay® Vanilla Rum
1 oz. milk
1/4 tub of cool whip
1/4 packet of vanilla pudding mix
Chocolate:
3 oz. Blue Chair Bay® Coconut Spiced Rum Cream
1 oz. milk
1/4 tub of cool whip
1/4 packet of chocolate pudding mix

Mix together in a bowl and divide into individual pudding cups. Pour one flavor first, then layer on the second flavor.

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Coconut Spiced Pudding

6 oz. Blue Chair Bay® Coconut Spiced Rum Cream
2 oz. milk
half tub of cool whip

half packet of vanilla pudding mix

Pour Blue Chair Bay® Coconut Spiced Rum Cream, milk, and cool whip into a medium bowl. Add mix. Beat with a whisk for 2 minutes. Refrigerate until ready to serve.

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Pineapple Coconut Shrimp

1 pound (20-25 or 16-20) shrimp, peeled and deveined
1 cup pineapple, cut into 1/2 inch pieces
3 tbs. coconut cream
3 tbs. sweet chili sauce
1/3 cup Blue Chair Bay® Coconut Rum
1 tsp. soy sauce
fresh Cilantro (optional)

Combine shrimp, pineapple, coconut cream, chile sauce, rum, and soy sauce into a bowl and stir. Sautée on medium-high until shrimp is cooked. Serve over rice or on tacos and top with cilantro.

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Chicken Curry Skewers

3 boneless, skinless chicken breasts or thighs, cut into 1-2-inch cubes
2 limes, juiced and zested
2 shallots, chopped
3 cloves garlic, minced
1 tsp. fresh ginger, grated
1 cup coconut milk
1/2 cup Blue Chair Bay® Coconut Rum
2 tbs. brown sugar
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. curry powder
1/4-1/2 tsp. red pepper flakes
1 1/2 tablespoons soy sauce
freshly ground pepper and salt to taste
2 tbs. flour + 3 tbs. water
fresh cilantro, garnish
skewers

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Rum Chicken

4 bone-in chicken breast halves, with skin
salt and pepper to taste
1 (20 oz.) can pineapple chunks, drained
1 cup Blue Chair Bayê Coconut Spiced Rum
1 (10 oz.) jar sweet and sour sauce

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Rum Scallops

Scallops:
2 tbsp Blue Chair Bay® Coconut Rum
8-10 scallops
7 tbsp butter divided, cubed⁠
1 pinch Salt as desired⁠
1 tsp fresh lime juice⁠
1 tsp shallots minced⁠
Pineapple-Mint Salsa⁠:
1/4 cup pineapple diced 1/4”⁠
1/4 cup cucumber peeled and seeded, diced 1/4”⁠
1-2 tsp fresh lime juice⁠
8-10 each mint leaves chopped⁠
1 pinch salt⁠

Scallops:⁠ Pat the scallops dry with a paper towel. Season with salt.⁠ Heat a sauté pan with 1 Tbsp butter, and sear the scallops 1-2 minutes on each side until golden brown.⁠

Coconut Rum Beurre Monté⁠: In a small saucepot, gently heat the rum and lime juice, then add the shallots.⁠ Whisk in the 6 Tbsp of butter in small amounts, adding more after each bit has been emulsified.⁠ Season with a pinch of salt. Keep warm.⁠

Pineapple-Mint Salsa:⁠ In a small bowl, combine all the ingredients and chill until ready to use.⁠

For Serving⁠: Serve the seared scallops with the Coconut Rum beurre monté and top with salsa.⁠

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