Rum-and-Coke Shaved Ice with Coconut Jelly

This lively frozen dessert functions shaved ice layered with Salted Rum-and-Coke Syrup, candied apricots and cherries, and coconut jelly. The star of the dessert is the shaved ice syrup recipe (made by cooking Coca-Cola and dark rum together with salt and sugar) that layers a range of textures and tastes. Sweetened coconut milk set with gelatin is cut into bouncy cubes that use pleasing contrast to cold and crispy shaved ice, while candied apricots and rattled Luxardo cherries provide intense, fruity tastes with each spoonful.

The various components can be made well beforehand, however you’ll wish to put together the glasses right before serving.

Often asked concerns
How do I make shaved ice?
While a shaved ice maker is best for making shaved ice, you can likewise utilize a mixer. If using a mixer, add a little ice at a time, and scrape out the shaved ice often, transferring it to a bowl in the freezer to avoid it from melting.

What else can I do with the shaved ice syrup dish?
The Salted Rum-and-Coke Syrup, with its magnified notes of vanilla and brown sugar, can also be integrated with seltzer water for a delicious spritz.

Notes from the Food & Wine Test Kitchen
You use the full quantity of coconut jelly and candied apricots, but you’ll have some remaining syrup. Use it for mixed drinks or spritzers, or drizzle it over vanilla ice cream.

Make ahead
You can make the coconut jelly, candied apricots, and shaved ice syrup recipe ahead of time. The coconut jelly and candied apricots can be saved in separate airtight containers in the refrigerator for up to one week. The Salted Rum-and-Coke Syrup can be kept in an airtight container in the refrigerator for up to one month.
Rum-and-Coke Shaved Ice with Coconut Jelly
Ingredients
Coconut jelly

Canola oil, for greasing

 

1 1/2 cups cold entire milk, divided

 

4 (1/4-ounce) envelopes unflavored gelatin

1 cup well-shaken and stirred coconut milk (from 1 can).

1/2 cup granulated sugar.

Candied apricots.

1 1/2 cups water.

1 cup firmly packed unsweetened dried apricots (about 6 ounces).

1/2 cup granulated sugar.

2 tablespoons fresh lemon juice.

Salted Rum-and-Coke Syrup.

1 3/4 cups loaded dark brown sugar.

3/4 cup soda (such as Coca-Cola).

6 tablespoons (3 ounces) dark rum (such as Far North Spiced Rum).

1/4 teaspoon kosher salt.

8 dashes bitters (such as Angostura).

Extra components.

1/2 cup (4 ounces) dark rum.

1 cup drained candied stemless cherries (such as Luxardo) (from 1 jar), plus more for garnish.

12 cups shaved ice.
Instructions.
Make the coconut jelly.
Combine 1/2 cup cold entire milk and gelatin in a little bowl; stir with a fork up until combined. Cook coconut milk, sugar, and remaining 1 cup whole milk in a small pan over medium-low, stirring typically, until sugar liquifies and mixture is steaming, about 3 minutes. Let mixture cool slightly at room temperature, about 30 minutes.

Make the candied apricots.
Bring 1 1/2 cups water, apricots, and sugar to a simmer in a medium saucepan over medium. Lower heat to low to keep a slow bubble; cover and cook, undisturbed, till apricots hurt, 10 to 15 minutes. Stir in lemon juice, and cook, uncovered, adjusting heat as needed to keep a gentle simmer, till liquid is thickened to a syrupy consistency and clings to apricots, about 10 minutes. Pour into a medium-size heatproof bowl. Let cool a little at space temperature, about 30 minutes. Chill, uncovered, till cold, about 2 hours. Transfer apricots to a cutting board; reserve syrup in bowl. Cut apricots into quarters, and go back to bowl. Cover and store in refrigerator until all set to use.
Make the salted rum-and-Coke syrup.
Integrate brown sugar, cola, rum, and salt in a medium pan. Simmer, stirring sometimes, up until syrup thickens slightly, about 5 minutes. Let cool somewhat at space temperature level, about 30 minutes.
Assemble the desserts.
Add about 6 cherries, 1/2 cup coconut jelly cubes, and 2 1/2 tablespoons candied apricots to each glass. Fill each glass with 1 1/2 cups shaved ice, and put about 2 tablespoons Salted Rum-and-Coke Syrup over each.

Leave a Reply

Your email address will not be published. Required fields are marked *