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Coconut Rum Snow Squares Recipe

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4.4 from 5 reviews

Coconut Rum Snow Squares are a rich, creamy dessert featuring a crunchy graham cracker and coconut crust topped with a luscious coconut and rum-infused filling. Finished with lightly toasted coconut flakes, these squares are a delightful tropical treat perfect for chilled serving and special occasions.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

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

  1. Prepare the Crust: In a medium bowl, mix graham cracker crumbs, shredded coconut, and brown sugar. Pour melted butter over the mixture and stir until everything is evenly moistened. Press this mixture firmly into the bottom of an 8×8-inch square pan lined with parchment paper. Refrigerate while preparing the filling to let the crust set.
  2. Cook the Filling: In a medium saucepan, whisk cornstarch, salt, and whole milk until dissolved. Set over medium heat and add sweetened condensed milk and coconut milk, whisking continuously. Cook for about 5 minutes until the mixture thickens and bubbles slightly. Remove from heat and stir in vanilla extract, shredded coconut, and softened butter until smooth. Finally, mix in the rum until fully combined.
  3. Assemble and Chill: Pour the warm coconut filling evenly over the chilled crust. Let the pan rest at room temperature for 20 minutes to cool slightly, then cover and refrigerate for at least 4 hours or overnight until fully set and firm.
  4. Garnish and Slice: Just before serving, sprinkle the lightly toasted or fresh coconut flakes evenly over the top. Use a sharp knife to cut into 16 neat squares, wiping the blade clean between cuts for the best presentation.

Notes

  • To toast coconut flakes, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until lightly golden.
  • Use full-fat coconut milk for a richer and creamier filling.
  • If you prefer a non-alcoholic version, substitute rum with coconut extract or omit it entirely.
  • Chilling overnight enhances the flavor and firmness of the dessert.
  • Ensure the crust is firmly pressed to avoid crumbling when cutting the squares.

Find it online: https://cheftinaskitchen.com/coconut-rum-snow-squares-recipe/