Pineapple Spears in Malibu Rum

Serve these juicy pineapple spears in Malibu rum at your next party for a tropical and refreshing treat.

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These pineapple spears in Malibu rum will whisk you away on a tropical vacation. This simple recipe takes juicy fresh pineapple and infuses it with coconut water and rum for a refreshing grown-up treat that would be fun to serve at all of your summer parties.

Pineapple Spears in Malibu Rum Ingredients

1 large whole golden pineapple
1 cup Malibu Rum
½ cup pure coconut water

When choosing coconut water for this easy recipe, you will want to make sure that it is a pulp-free variety. The ones that say “pressed” typically have some pulp, thus making the coconut water slightly cloudy. It will still taste good, but your liquid will not be clear. You also want to make sure that you choose pure coconut water and not a flavored or carbonated version.

Substitutions And Additions

OUR RECIPE DEVELOPER SAYS

Because the pineapple spears will be soaking in alcohol, be careful to label the jar accordingly if you have young children in the house. You do not want kids to think that these are kid-friendly snacks.

STEP ONE: You will need 2 pint-size (16 ounces) wide-mouth mason jars with lids. Remove the lids and set them aside.

I highly recommend using the wide-mouth mason jars for this. It is much easier to place the spears in and remove them from the jars. I also like getting reusable plastic lids for them. These jars are great for making marinades, salad dressings, or as storage for nuts and other baking items once you open their original packaging.

STEP TWO: Prepare the pineapple spears by cutting off the top and bottom of the golden pineapple.

STEP THREE: Next, you will stand the whole pineapple up and carefully slice off all the outer skin of the pineapple. You will want to make sure to remove any seeds or tough parts.

STEP FOUR: Slice down the middle of the pineapple vertically so that you have two long halves, then again so that you have a total of four pineapple sections.

STEP FIVE: Remove the tough core part from each of the pieces.

STEP SIX: From this point, you will make thinner slices of the peeled and cored pineapple. This should yield 12 to 14 spears.

STEP SEVEN: Place half (about 6 to 7) of the spears vertically into each of the wide-mouth mason jars. If your spears are too tall for the jars, then you can trim off a small piece of each spear so that the lid can close on the jar.

STEP NINE: In a measuring cup with a pour spout, add the Malibu rum and coconut water. Stir to combine.

STEP TEN: Divide the liquid evenly between each jar of pineapple spears and seal them with the lids.

STEP ELEVEN: Refrigerate for at least 4 hours but no longer than 24 hours.

How To Serve

You can use these boozy adult pineapples to garnish your favorite tropical cocktail glass containing our classic pina colada or creamy pineapple cooler. You could also just eat them straight from the jar as a fun boozy treat.

Our pineapple rum punch is another refreshing treat featuring this sweet fruit while our pineapple lemonade is a great drink to serve to all ages.

MORE ALCOHOLIC DRINK RECIPES

Storage

IN THE FRIDGE: Keep the spears soaking in the coconut rum for no longer than 24 hours. After that, if you still have pineapple leftover, drain the liquid and keep in the fridge for up to 2 days.

IN THE FREEZER: We don’t recommend freezing these pineapple spears soaked in Malibu rum. The pineapple will become mushy once thawed.

These adult pineapples are the latest Tiktok sensation and now you can make them at home. We love how easy it is to whip up this fun boozy treat. Serve them to the grown-ups at your next party for a unique and refreshing appetizer.

FREQUENTLY ASKED QUESTIONS

How long can I keep these pineapple spears in the fridge?

The jarred spears can be left soaking in the rum for up to 24 hours. After that, you will want to drain the liquid and you can store the pineapples in the fridge for another couple of days.

Can I use canned pineapple for this recipe?

If you are craving this tasty treat but can’t find a fresh pineapple, you could use canned pineapple chunks in this recipe.

Could I use regular rum instead of coconut rum?

You could use regular rum although you may find that the hints of coconut flavor in your treat is not quite as strong.

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whole golden pineapple
pure coconut water

You will need 2 pint-size (16-ounce) wide-mouth mason jars with lids. Remove the lids and set them aside.
Prepare the pineapple spears by cutting off the top and bottom of the golden pineapple.
Next, you will stand the whole pineapple up and carefully slice off all the outer skin of the pineapple. You will want to make sure to remove any seeds or tough parts.
Slice down the middle of the pineapple, vertically, so that you have two long halves and then again so that you have a total of four pineapple sections.
Remove the tough core part from each of the pieces.
From this point, you will make thinner slices of the peeled and cored pineapple. This should yield 12 to 14 spears.
In a measuring cup with a pour spout, add the Malibu Rum and coconut water. Stir to combine.
Divide the liquid evenly between the two mason jars of pineapple spears and seal them with the lids.
Refrigerate for at least 4 hours but no longer than 24 hours.
You can use these pineapple spears to garnish your favorite tropical cocktail glass or just eat them straight from the jar as a fun boozy treat.
When choosing coconut water you will want to make sure that it is a pulp-free variety. The ones that say “pressed” typically have some pulp thus making the coconut water slightly cloudy. It will still taste good but your liquid will not be clear. You also want to make sure that you choose a pure coconut water and not a flavored or carbonated version.
I highly recommend using the wide-mouth mason jars for this. It is much easier to place the spears in, and remove them from, the jars. I also like getting reusable plastic lids for them. These jars are great for making marinades, salad dressings, or as storage for nuts and other baking items once you open their original packaging.

Because the pineapple spears will be soaking in alcohol, be careful to label the jar accordingly if you have young children in the house. You do not want kids to think that these are kid-friendly snacks.
When choosing coconut water for this easy recipe, you will want to make sure that it is a pulp-free variety. The ones that say “pressed” typically have some pulp, thus making the coconut water slightly cloudy. It will still taste good, but your liquid will not be clear. You also want to make sure that you choose pure coconut water and not a flavored or carbonated version.
I highly recommend using the wide-mouth mason jars for this. It is much easier to place the spears in and remove them from the jars. I also like getting reusable plastic lids for them. These jars are great for making marinades, salad dressings, or as storage for nuts and other baking items once you open their original packaging.

Prep: 25 min. Bake: 1 hour + standing

My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better—overnight is best. —Jenn Hall, Collingswood, New Jersey

Directions

Preheat oven to 325°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition.
Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract.
Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it’s all absorbed. Cover; let stand overnight.

Test Kitchen Tips

Nutrition Facts

1 slice: 461 calories, 18g fat (10g saturated fat), 104mg cholesterol, 823mg sodium, 58g carbohydrate (41g sugars, 1g fiber), 5g protein.

This easy homemade Rum Cake recipe is made from scratch and topped with a delicious homemade glaze. It is always a crowd pleaser and can also be made alcohol-free.

Want to try more cake recipes? Try this Blueberry Coffee Cake, Tres Leches Cake, or Banana Cake with Cream Cheese Frosting.

Why I love this cake

Unique – This delicious cake is a little unique and everyone always loves it! It’s basically a homemade yellow cake with a hint of rum flavor, and amazing glaze on top.
Rum Cake Glaze – We pour a delicious rum glaze over the top of the cake when it’s hot from the oven, which makes it extra moist and yummy inside and adds a delicious glaze layer to the outside.
Homemade – Made From Scratch and tastes so much better than anything you can buy!

How to Make Rum Cake

Mix Wet Ingredients: Whisk milk, sour cream, and rum together in a liquid measuring cup and let come to room temperature.

Cream butter and sugar: Whip butter then add granulated sugar. Mix in vanilla then add eggs and egg yolks, one at a time, mixing just until combined.

Combine Dry Ingredients: Stir cake flour, baking powder, baking soda and salt.

Alternate adding milk and flour mixtures to batter. Add ⅓ of the dry ingredients to the batter and mix just until combined. Add ½ of the milk/sour cream mixture and mix. Repeat until dry ingredients and milk/sour cream mixture are incorporated.

Bake: Grease and flour Bundt pan. I use shortening, and make sure every crevice of the pan is coated! Pour batter evenly into the pan and bake at 350 degrees F for about 50 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs.

Make Glaze: While cake is baking, make the glaze sauce. Add sauce ingredients to a saucepan over medium heat. Stir well until butter has melted and mixture is smooth. Bring mixture to a boil, stirring, and boil for 2 minutes.

Add Glaze: Cool cake in pan for at least 15 minutes before gently inverting it. (I like to remove the cake first, to make sure it comes out easily). Then wipe the pan clean and put the cake back in it. Poke holes all over the cake and gently pour most of the glaze over the cake, reserving just a little.

Serve: Allow cake to soak up glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top.

Frequently Asked Questions

Though there is rum in both the cake and sauce, a lot of it cooks off during the baking/heating process. That being said, the conventional saying that “all” of the alcohol cooks out during baking isn’t completely true. However, the longer something is cooked and the hotter the temperature, the greater percentage of alcohol that will evaporate.
Can I make Rum Cake Alcohol Free?Yes. If you’re looking to omit the alcohol completely from this recipe, you could add 1 teaspoon of rum extract to the cake batter.
Yes. If you’re looking to omit the alcohol completely from this recipe, you could add 1 teaspoon of rum extract to the cake batter.
What kind of rum should I use?This is a decision that you alone will ultimately have to make, depending on your preferences and the flavor that you are looking for. I prefer to use Bicardi Gold or dark Myer’s rum
This is a decision that you alone will ultimately have to make, depending on your preferences and the flavor that you are looking for. I prefer to use Bicardi Gold or dark Myer’s rum

Make Ahead and Freezing Instructions

To Make Ahead: This homemade rum cake can be made and kept in the refrigerator for up to 5 days. You can reheat a slice in the microwave for 15 seconds, or enjoy cold.

To Freeze: Bake the cake but do not make the glaze sauce. Allow cake to cool completely then wrap in plastic wrap then tinfoil and store in the freezer for up to 3 months. Thaw cake completely in refrigerator overnight. When ready to eat, make the sauce, poke holes in the cake and gently pour the glaze on top. Allow it to rest for at least 30 minutes before serving.

, room temperature
, room temperature (light or regular)
(Bicardi Gold or Dark Myer’s rum, or your favorite kind)

Preheat the oven to 350 degrees F with oven rack in the center of oven.
Whisk the milk, sour cream and rum together in a liquid measure and let come to room temperature.
In a large bowl or stand mixer whip the butter on medium speed for 1 minute. Add the granulated sugar and beat for 4-5 minutes more. Mix in the vanilla.
Add the eggs and egg yolks, one at a time, mixing just until combined in between additions. Scrape down the sides of the bowl.
Combine the cake flour, baking powder, baking soda and salt.
Add ⅓ of the dry ingredients to the batter and mix just until combined. Add ½ of the milk/sour cream mixture and mix.
Add another ⅓ of the dry ingredients, mixing just until combined. Add the last ½ of the milk/sour cream mixture and beat until just combined.
Add the final ⅓ of the dry ingredients and mix just until combined, scraping down the sides of the bowl.
Make the glaze: Add sauce ingredients to a saucepan over medium heat. Stir well until butter has melted and mixture is smooth. Bring mixture to a boil, stirring, and boil for 2 minutes.
Allow the cake to cool for in the pan for at least 15 minutes before gently inverting it. (I like to remove the cake first, to make sure to get it out easily). Then wipe the pan clean and put the cake back in it. Poke holes all over the cake and gently pour most of the sauce over the cake, reserving just a little.
Allow the cake to soak up the glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top.
Store rum cake well-covered in the refrigerator.

Make Ahead Instructions: This homemade rum cake can be made and kept in the refrigerator for up to 5 days. You can reheat a slice in the microwave for 15 seconds or enjoy cold.

Freezing Instructions: Bake the cake but do not make the glaze sauce. Allow cake to cool completely then wrap in plastic wrap then tinfoil and store in the freezer for up to 3 months. Thaw cake completely in refrigerator overnight. When ready to eat, make the sauce, poke holes in the cake and gently pour the glaze on top. Allow it to rest for at least 30 minutes before serving.

Did You Make This Recipe?

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Celebrate the holidays or any time of year with a gluten free rum cake. This gf rum cake recipe includes a sugary glaze that makes the cake incredibly moist.

This simple gluten free rum cake is a ridiculously moist, not-too-sweet bundt cake with a butter rum glaze that will make any occasion festive—and not just because it has booze.

This is the best gluten free rum cake recipe — here’s why

Once you see how this already tender gf yellow cake soaks up all that rich butter rum glaze, you’ll want to make it again and again. That takes a moist yellow gluten free cake and makes it extra tender, moist, and flavorful.

The rum baked into the cake is minimal and bakes off (at least mostly), and the way I make the buttered rum glaze, most of the alcohol has a chance to boil off there, too.

It is a rum cake, though, so if you try to eliminate rum altogether, well, then it’s not a rum cake. You get the idea!

I used to consider nuts (especially in brownies!) to be sacrilege. These days, I realize that it has to be the right nuts for the occasion, and they have to be treated appropriately.

In this rum cake, I found that I rather like pecans scattered on (what becomes) the top of the cake—particularly when they’re tossed with vanilla and a bit of sugar. If you’re anti-nuts-in-baked-goods, just leave ’em out!

Pure rum, without flavorings or additives, is gluten free. You can use anything from dark rum to light rum, depending upon your taste preference.

What rum is gluten free?

All pure distilled rum is gluten free, even if it begins with a gluten-containing grain like barley. That means that, provided there is no cross-contamination in the manufacturing process and there are no gluten-containing ingredients added after distillation, even Captain Morgan gluten free spiced rum, Malibu gluten free coconut rum, or gluten free pineapple rum is gluten free.

Gluten free rum cake ingredients

Pecans – Rum cake is traditionally made with pecans or walnuts that are flavored and sugared, and then nestled into the bottom of the bundt pan. These nuts are favored because they’re soft and buttery, so they add some texture to the cake, but not too much.
Vanilla – The vanilla extract is added to the soft nuts to add depth of flavor. You can replace it with gluten free rum extract if you want more rum flavor.
Sugar – Some of the granulated sugar is added to the nuts to add some sweetness, but most of it is baked into the yellow cake for sweetness and also lots of tenderness.
Gluten free flour – I usually bake this cake with Better Batter’s classic blend gluten free flour, but you can also use Cup4Cup or my Better Than Cup4Cup blend for excellent results. I can’t recommend any of the other commercially available blends as they are unbalanced, have a gritty rice flour, or both.
Milk – The milk provides the main liquid in this cake, and my only request is that you use something with fat, and without added flavors. Nondairy milk works just as well as cow’s milk if it meets those requirements.
Dry milk – Adding powdered milk in addition to the regular, liquid milk allows us to add more richness without adding more liquid. You can also use buttermilk powder if you have that on hand, but you can’t just leave this ingredient out.
Cornstarch – Adding some cornstarch to the dry ingredients in the cake recipe lightens the flour to add some extra tenderness to the cake. If your gluten free flour blend is Cup4Cup or my Better Than Cup4Cup blend, replace this ingredient with more of your all purpose gluten free flour blend instead.
Baking powder – Baking powder is the main chemical leavener in this cake, giving the cake lightness and lift.
Baking soda – Baking soda adds some lift, but it’s only single-acting so it’s activated as soon as it’s hydrated. Its main contribution is to help the cake brown gently in the oven.
Salt – Salt helps brighten and enhance the other flavors in the cake. It doesn’t make the cake taste salty.
Oil – This gf rum cake is made with a neutral-tasting oil like vegetable, canola, grapeseed, or peanut oil instead of butter since it’s pure fat, without the added moisture of butter, so it makes an even more moist cake.
Rum – There is some rum in the cake itself, but that’s only 1 1/2 fluid ounces. The real rum flavor comes from the glaze, which is poured over the warm cake and allowed to absorb into it.
Eggs – There are 4 whole eggs in this cake, and they add lift, richness, and structure.

Tips for making a gluten free rum cake

This cake is made in a classic 10-cup capacity bundt pan, ideally one made of light-colored nonstick cast aluminum, which is sturdy enough to never warp, and light enough that it won’t burn the outside of your cake while the inside bakes all the way through.

Here’s my favorite Nordic Ware bundt pan (an affiliate link where I make a very small commission; feel free to shop around!). If you’d still like to make this cake but you don’t have a bundt pan, I’d recommend cutting the cake ingredients in half and making it in a 9-inch round baking pan. You’ll need to adjust the baking time, too, so begin checking at about 22 minutes.

Please see our gluten free baking tools post for a full discussion of which bundt pans are best, and how to outfit your kitchen to bake anything you can dream up!

Releasing the rum cake from the pan

If your bundt pan is properly greased and doesn’t have any bare, damaged spots, your cake should not stick to the pan. Before inverting your cake to release it, use a thin, nonstick spatula to ensure that all the sides are unstuck from the sides of the pan.

Don’t wait to flip your rum cake

You can ensure that it releases easily by only allowing it to cool in the pan for about 10 minutes while you make the glaze, then only another 10 minutes after adding the glaze.

Rum cake serving suggestions

This lovely cake is typically holiday fare but can be prepared year-round for an unexpected treat.
Try it dusted with powdered sugar after you’ve turned it out of the pan, and it’s cooled completely.
Rum cake goes great with a drizzled glaze like we used in our iced gluten free oatmeal cookies
Serve each slice with some fresh, lightly sweetened whipped cream
Some fresh fruit is always welcome alongside a slice of this rich gf cake

The right way to store your gf rum cake

Not only does the glaze flavor the cake so beautifully, but it also keeps it fresh for days on end. This cake can easily be made days ahead of time (my last cake is at 4 days covered on the counter at room temperature, and still going strong) and you can still proudly serve it to guests. It’s just that good.

But don’t refrigerate it, whatever you do, as the refrigerator dries out baked goods in a flash. Either keep it on the counter, covered, or wrap it tightly in freezer-safe wrap and freeze for longer storage. But it’s so good when it’s warm out of the oven and has just been glazed. So, promise me you’ll try it at least once that way!

The dairy in this cake and glaze comes in a few forms: milk and milk powder in the cake, and butter in the glaze. To replace the milk in the cake, feel free to use any unflavored nondairy milk, as long as it has some fat for richness. The milk powder can be made dairy free by using coconut milk powder instead of dairy. For the butter in the glaze, try Earth Balance buttery sticks, or Melt or Miyoko’s Kitchen brand vegan butter.

Gluten free, egg free rum cake

I’m afraid I’m not optimistic that you could make this cake egg-free, since it calls for 4 whole eggs. If you’d like to try replacing the eggs, you can try 4 “chia eggs” (each 1 tablespoon ground white chia seeds mixed with 1 tablespoon lukewarm water and allowed to gel), but I really don’t expect great results.

Gluten free, corn free rum cake

If you can’t have corn, try replacing the cornstarch with arrowroot, and be sure you’re not using Cup4Cup all purpose gluten free flour, which relies heavily on cornstarch.

Rum substitutes

If you would like to try to make this cake completely alcohol-free, try using water in place of the rum in equal measure, but add a fair amount of rum extract. As always, feel free to experiment!

Gluten free, nut-free rum cake

To make this without nuts, you can simply leave out the entire nut mixture, including the additional 1/8 cup of granulated sugar and the vanilla extract. Proceed with the recipe as written otherwise.

FAQs

Pure distilled alcohol is gluten free. Be careful, as with all gluten free food and drink, to avoid cross-contamination in manufacturing and processing and the addition of gluten-containing ingredients.

Is all rum gluten free?

Yes, all pure, distilled rum is gluten free. Flavorings and other additions, plus differences in manufacturing and processing, can contaminate an otherwise gluten free product in its pure form, though, so proceed with caution.

Is Tortuga rum cake gluten free?

Unfortunately, no, Tortuga rum cakes are made with wheat flour, a gluten-containing grain. We have to make our own if we want gluten free rum cake!

Is Captain Morgan rum gluten free?

Yes, pure Captain Morgan rum is generally considered to be gluten free, but please exercise caution with all alcohol to ensure it’s not contaminated with gluten.

Does gf rum cake taste like alcohol?

Yes, rum cake tastes faintly of the alcohol in the glaze, but some of the alcohol cooks off when it’s reduced on the stovetop.

Can get you get drunk on rum cake?

Since the whole cake, including the glaze, contains just over 1/2 cup of rum prior to cooking and baking, if you eat a lot of this cake, presumably you can become a bit inebriated.

Can kids eat rum cake?

It’s always a personal choice whether to allow children to eat something that has alcohol as an ingredient, and I wouldn’t presume to know what is best for anyone else’s children. As we’ve discussed, if you make this cake without rum and just with rum flavoring, you should be able to give it to children without any concern.

What’s the best rum for this gluten free rum cake recipe?

I usually use plain Bacardi rum for this gf rum cake since I always have it on hand to top off my homemade vanilla extract. But if you have another favorite brand, use that!

Can I use imitation rum for this gluten free rum cake recipe?

Imitation rum extract, provided it is safely gluten free like McCormick or Olive Nation brand, can be used in place of vanilla extract in this recipe, and even in place of rum, along with water as instructed in the recipe notes.

Can I use almond flour for this rum cake recipe?

No, this cake recipe will not work as an almond flour rum cake. Almond flour behaves quite differently in baking, and isn’t a proper substitute for a rice-based all purpose gluten free flour blend.

Gluten Free Rum Cake | A Caribbean Rum Cake with Glaze

chopped raw pecans
pure vanilla extract
all purpose gluten free flour blend (I use Better Batter most often; click thru for info on all appropriate blends)
(omit if your blend already contains it)
nonfat or whole milk powder is fine
(or try arrowroot)
(or try another neutral oil, like peanut)
( ) gluten free rum (See Recipe Notes)
( g (weighed out of shell)) at room temperature, beaten
( ) at room temperature (any kind will do)

For the glaze

chopped (for dairy free, try Earth Balance buttery sticks)
( )
( ) gluten free rum (See Recipe Notes)

Make the cake.

Preheat your oven to 325°F (or 300°F if you are using a dark-colored bundt pan). Grease well a standard bundt pan.
In a small bowl, place the chopped raw pecans, vanilla extract and 1/8 cup (25 g) granulated sugar, and toss to combine.
Scatter the sugared nuts evenly on the bottom of the prepared bundt pan, and set the pan aside.
In a large bowl, place the flour, xanthan gum, nonfat dry milk, cornstarch, baking powder, baking soda, salt and remaining 1 1/8 cups (225 g) granulated sugar, and whisk to combine well.
Create a well in the center of the dry ingredients, and add the canola oil, rum, eggs and milk, beating to combine after each addition. The batter should be thickly pourable.
Pour the batter evenly on top of the chopped nuts in the bundt pan and shake into an even layer.
Remove the cake from the oven and allow the cake to cool in the pan for 10 minutes.

Make the glaze.

In a small, heavy-bottom saucepan, place all the glaze ingredients except for the rum.
Bring to a boil, stirring frequently, over medium heat. The mixture will begin to bubble.
Remove the pan from the heat, add the rum, and mix to combine. The rum will cause the mixture to bubble up quickly. Just stir until the bubbling subsides, which will happen quickly.
The glaze should bubble gently while it is reducing. If it bubbles too fiercely, reduce the heat.

Glaze the cake.

If the glaze is slow to absorb into the cake, pierce the top of the cake in a few spots with a butter knife.
Carefully pull the cake away from all the edges of the bundt pan with a butter knife before inverting it onto a serving platter to unmold it. Dust lightly with confectioners’ sugar and serve warm.

Notes on rum.

If you would like to try to make this cake completely alcohol-free, try using water in place of the rum in equal measure, but add a fair amount of gluten free rum extract.

Adapted from allrecipes.com.

Malibu Rum is a brand of rum that’s best known for producing coconut-flavored rum. While the original bottle is extremely popular, Malibu Black takes the Barbados-produced coconut rum to a bolder level. It is not only more robust, but it also has a deeper, more natural tropical coconut flavor without a syrupy sugar aftertaste. This is a fantastic upgrade that appeals to rum drinkers of every taste, and it makes gratifying coconut cocktails.

Malibu Black vs. Malibu Original Rum

Malibu Original and Malibu Black are technically coconut-flavored rum liqueurs because they are under 40 percent alcohol by volume (ABV, 80 proof) and sweetened with additional sugars. The two bottles sell for about the same price, though the main difference is that Malibu Original is 21 percent ABV (42 proof) while Malibu Black is a bit stronger at 35 percent ABV (70 proof) and not as sweet. Black’s higher alcohol content produces a bolder coconut flavor with more kick, so it will not get lost in heavily flavored cocktails and is rather enjoyable when served on the rocks.

Fast Facts

Ingredients: Caribbean rum, coconut flavoring, sugar
Proof: 70
ABV: 35%
Calories in a 1 1/2-ounce shot: 103
Origin: Barbados
Taste: Sweet, coconut
Serve: shots, on the rocks, cocktails

What Is Malibu Black Rum Made From?

Rum is a distilled alcoholic drink created from sugarcane byproducts (most commonly molasses). Distilled rum has origins in the 17th-century Caribbean, where enslaved communities worked harvesting sugar cane under inhumane conditions. Barbados claims to be the home of rum, and that is where Malibu Rum is distilled today.

The Malibu Rum brand was launched in 1978 under the name Coco Rico, produced by Gilbeys in South Africa. At the time, bars were mixing up countless sweet, fruity drinks, so it was an ideal moment to introduce a coconut rum. The marketers behind the brand labeled it as a liqueur, so it could appear on TV commercials from which hard liquor was banned. To add to its popularity, just a year later, Rupert Holmes recorded the song “Escape,” which is better known as “The Piña Colada Song.” With everything falling into place, the timing was perfect for an affordable tropical-flavored rum. Its success saw Malibu in nearly every bar, and it would become a favorite option in the piña colada cocktail.

Not many of the details behind making Malibu Rums are revealed. However, it is a Caribbean triple-distilled rum produced by the West Indies Rum Distillery in Barbados. The light-bodied white rum is blended with natural coconut flavoring and sugar. According to the brand’s website, Malibu Black does not contain dairy, eggs, peanuts, soy, or wheat.

International Distillers & Vintners, which later became the liquor industry giant Diageo, was the original company to own the Malibu brand. In 2002, Malibu was sold to Allied Domecq, which Pernod Ricard acquired in 2005. Today, Malibu is part of The Absolut Company (owned by Pernod Ricard), alongside iconic liquor brands like Absolut Vodka and Kahlúa.

What Does Malibu Black Rum Taste Like?

Malibu Black is a delicious rum that’s lightly sweetened and perfectly flavored with coconut. It has a pleasing dry, dark coconut taste against rich rum notes of vanilla and caramel. Unlike many flavored rum liqueurs that coat the mouth with syrup, the finish is surprisingly dry and has a lingering coconut taste that entices you to take the next sip.

How to Drink Malibu Black Rum

Malibu Black is darker, bolder, and less sweet than the typical coconut rum. That makes it an excellent candidate to drink straight, though it is best on the rocks. Add a squeeze of lime to liven it up, or pour a splash of seltzer to make the drink more refreshing. A lightly sweetened cola or ginger beer is a nice option, too.

This coconut rum shines in cocktails and will create a darker base flavor than other options. Mix it into any cocktail that calls for coconut rum—including the blue Hawaiian and coconut martini—or explore its potential in other tropical rum drinks. Malibu Black makes a fantastic Piña Colada or dark and stormy, and the coconut flavor pairs well with mango, orange, passion fruit, pineapple, and most types of berries. It also works with chocolate, coffee, cream, and vanilla when you want a delicious dessert cocktail.

Cocktail Recipes

In general, coconut rum is a versatile cocktail mixer, and Malibu Black’s bolder profile is one of the best options on the market. Since it’s not too sweet, it’s an excellent choice for a variety of cocktail recipes, from decadent martinis to tropical delights and even warm and comforting drinks.

Lava Flow
Lounge Lizard
Mounds Bar
Pineapple Sangria
Triple Espresso Martini

Have you ever been in the middle of making a coconut-based recipe when you’re hit with an unexpected problem? Suddenly, that crucial ingredient – either coconut rum or extract for cocktails and desserts – is nowhere to be found. A fridge raid reveals no alcohol stashes, and the pantry has revealed nothing but disappointment.

Does this mean your culinary dreams have come crashing down? Never fear! There’s still time to find yourself with enough of your desired flavor without sacrificing the rest of your ingredients. Let’s dive through what substitutions are available for both coconut extract and rum so that you can make sure that everything comes together as planned.

Coconut rum is a popular alcoholic beverage with a sweet, tropical flavor. It is made by fermenting the juice of coconuts and can be found in many bars and pubs around the world. Coconut extract is also a popular choice for adding flavor to food and beverages. Coconut extract is made from pressing the essential oils out of coconut flesh.

However, it is possible to use coconut rum as a substitute for coconut extract in recipes. Doing so will bring out the same flavor of coconut, but it is important to note that the alcohol content of coconut rum should be taken into consideration when adding it to dishes. When used in moderation, coconut rum can provide an interesting and exciting twist to a variety of recipes.

For those looking for a coconut extrt substitute, there are seacveral options available. Coconut milk is one of the most popular and widely used alternatives. It has a creamy texture and strong coconut flavor that can be used in many recipes. You can use it in place of cream or milk to create a rich, sweet, and creamy sauce or topping for a variety of desserts. Another option is to use coconut cream, which is a thick and creamy version of coconut milk. This can be used in place of heavy cream or condensed milk in your recipes.

You can also try using shredded coconut which adds texture and flavor to baked goods like cookies or cakes. You can also buy concentrated coconut extracts that are specifically made as a substitute for coconut extract. While they don’t have the same flavor or aroma as fresh coconut, these extracts can provide you with a convenient and easy way to get a coconut flavor into your recipes.

Coconut extract is an easy and delicious addition to many dishes, like curries, smoothies, cakes, and more. It adds a rich flavor to whatever you are making, and it also provides essential vitamins and minerals that can help boost your health. To make coconut extract at home, start by heating the shredded or flaked coconut meat in a pan over medium heat.

Once the oil starts to separate from the meat, reduce the heat and continue simmering for about 10 minutes, stirring occasionally. Then strain the mixture through a cheesecloth and let it cool. This will allow you to extract all of the coconut oil that has been separated from the coconut meat. The resulting extract will be thick and aromatic, so use it in your favorite recipes to add a unique flavor.

If you don’t want to make your own coconut-infused vodka, there are several other ways to get the same flavor. Coconut extract is a popular, commercially available option that can be used to add an intense coconut flavor without having to infuse the liquor directly. Coconut extract is made with a combination of coconut cream and alcohol, making it a great substitute for making coconut-infused vodka. You can use it in baking, to add a tropical flavor to cocktails, or just about anything else you can think of.

Alternatively, you could try using coconut syrup or liqueur instead of vodka. Coconut liqueurs are usually blended with other types of alcohol and flavorings to create a sweeter, more complex flavor. As an added bonus, the liqueur will be ready to drink in much less time than it would take for you to make your own coconut-infused vodka.

90% of coconut oil is composed of saturated fatty acids, making it one of the most concentrated sources of dietary fat. Coconut oil has been linked to a number of health benefits, such as improved heart health, weight loss, and better digestion.

Coconut extract can add a delicious sweet and tropical flavor to many dishes. It is most commonly used in desserts such as cakes, cookies, muffins, and pies but can also be used in savory dishes like curries or stir-fries. Coconut extract adds a wonderful depth of flavor that can’t be achieved with other ingredients. It can also be blended with other extracts, such as almond or vanilla, to add extra flavor complexity. For a truly unique taste, you can try combining coconut extract with tropical fruit juices like pineapple or mango.

To get the most out of your homemade coconut extract, it is important to toast the fresh coconut beforehand. Spread it out on a baking sheet and preheat the oven 350F for 5–10 minutes. Toast the coconut on a warm setting until it becomes lightly golden brown and fragrant.

This will enhance its flavor, giving you an intense coconut taste when used in your dishes. Once the coconut has cooled, it can be added to your homemade extract and left to steep for several weeks before use. The finished product will have a rich coconut flavor that enhances any dish you choose to add it to.

Coconut extract can be made with white rum, which I really enjoy using. This cocktail, which pairs well with a coconut, has a bit more depth than vodka. If you wait until the coconut extract has infused before straining it, the flavor will be stronger. You should not use flavored rums, such as spiced rum or coconut rum, in order to extract. To extract the flavors from your coconut, you could use vodka or, if you prefer, a distilled spirit. I used rum because it seemed like the perfect combination of tropical alcohol and coconut.

Coconut oil is also a great choice for baking; it adds a delicious flavor and moisture to cakes, cookies, muffins, and other baked goods. Its high smoke point means that it won’t burn easily, making it ideal for deep-frying too. Coconut oil can be used to make homemade vegan mayonnaise or sauces like teriyaki or satay.

It’s also a great oil to use in creating dairy-free ice cream and other frozen treats. With its light, fragrant flavor, coconut oil is an ideal choice for adding a tropical flair to any dish. Try using it in curries, stir fries, stews, smoothies, or salads—the possibilities are endless! Coconut oil’s health benefits are also worth noting. Studies have shown that it can help to lower bad cholesterol levels and boost your metabolism, making it a great choice for those looking to improve their cardiac health.

Coconut extract, when used in cooking and baking, is an excellent source of added flavor. It has a mild yet distinctive taste that can add depth to dishes like cakes, cookies, pies and other desserts. You can also use it to enhance savory dishes like curries or soups.

Coconut extract is easy to use; just replace the amount of coconut milk or cream typically used with a few ounces of extract. And because it is free of side effects and has no health risks, you can feel confident tasting the final dish. Furthermore, coconut extract is packed with essential nutrients like dietary fiber, potassium and vitamin C – perfect for adding an extra boost of nutrition to your meals.

Coconut extract is a great way to add an authentic coconut flavor to any dish. It is an ideal choice for baking recipes, sweet desserts, and savory dishes alike. Its unique flavor profile can also be used to enhance other flavors in the dish, making it a versatile ingredient. Coconut extract has become increasingly popular in recent years due to its natural sweetness, rich flavor, and ability to add depth and complexity to dishes.

Not only does it give dishes a unique taste, but it also provides numerous health benefits such as helping regulate cholesterol levels, aiding in digestion, and providing essential minerals like magnesium and potassium. With its many uses and benefits, coconut extract is an excellent addition to any kitchen pantry.

Coconut extract is real, and it is made from the meat of a coconut. Extraction methods vary slightly depending on the product being produced, but generally involve grinding down or crushing the fresh coconut meat before adding water to draw out as much flavor as possible. The liquid is then boiled for a period of time so that the flavors can be released and concentrated. This extract is then used as a flavoring agent in various dishes, such as cakes, cookies, frostings, pastries, and other desserts.

It can also be used to add flavor to savory dishes like curry or stir-fry. Coconut extract offers a rich, sweet flavor that pairs well with many different types of foods. For those who prefer a more intense, tropical flavor, you can also purchase imitation coconut extract from many grocery stores. Imitation coconut extract is made with artificial flavors and chemicals and lacks the freshness of real coconut extract.

Coconut extract has a number of benefits for our health and well-being. It is rich in lauric acid which is known to fight off harmful bacteria, fungi, viruses, and parasites. Coconut extract also contains powerful antioxidants that help protect the body from free radical damage. Furthermore, it helps soothe dry skin and reduce inflammation.

It is also said to have anti-aging and anti-inflammatory properties. Additionally, the extract has been shown to help with weight loss by suppressing appetite and speeding up metabolism. All of these benefits make coconut extract a great choice for those looking for a natural way to improve their overall health.

Is Coconut Oil And Coconut Extract The Same?

Coconut oil is an incredibly versatile cooking ingredient that has been used for centuries. It can be used in a variety of dishes, from stir-fries to desserts, and it has a distinctive flavor that enhances the taste of food. Coconut oil is made by pressing the flesh of mature coconuts and extracting the oil from it. It has a high fat content and a slightly sweet, nutty flavor.

On the other hand, coconut extract is made from the water inside the coconut, not its flesh. It is processed differently than coconut oil and contains less fat but more flavor. Coconut extract has a strong, sweet-smelling aroma that can be used to boost the flavor of a variety of dishes, from cakes and cookies to curries and chutneys. It is especially great for baking recipes as it adds an extra level of flavor without adding a lot of fat or calories.

Coconut extract is a great ingredient for baking, especially in the form of pia coladas. It adds a unique flavor that complements other flavors in the dish, with its subtle sweetness and caramel and butterscotch notes. Not only does it taste delicious, but coconut extract also acts as an effective humectant because of its moisturizing and water-resistant properties. This makes it ideal for a variety of skin types and is beneficial to use in all seasons. Our natural coconut flavoring, made from premium ingredients, is perfect for all your baking needs!

The Controversy Surrounding Coconut Oil

Coconut extract is a great way to add a tropical flavor and aroma to many dishes. Its high fat content makes it an ideal choice for baking, frying and sautéing. Coconut extract can be used as an ingredient in smoothies, curries, sauces, and drinks. It’s also often used as a topping on desserts or as a flavoring for ice cream. Coconut extract can also be used in baking to make cakes, cookies and muffins with an exotic twist.

It adds a rich, creamy texture and flavor to any dish without overpowering the other seasonings or ingredients. Coconut extract is a great way to add an interesting and unique flavor to your dishes! Additionally, because of its high fat content, coconut extract is a beneficial source of healthy fats for those looking to maintain a nutritious diet. Studies have suggested that consuming coconut oil can help reduce levels of bad cholesterol and improve heart health.

Coconut extract is an excellent way to add a burst of sweet, tropical flavor to your baking! It’s versatile and can be used in a variety of recipes, from cakes and pies to cookies and muffins. Plus, it’s easy to use – just measure out the amount called for in the recipe and add it in with the other ingredients! Coconut extract is a great way to give your baking an extra flavor boost, while still keeping it healthy and natural. Try using coconut extract in your next recipe and you won’t be disappointed!

After a week, I finally took out my homemade coconut extract to see the results. It had changed from its original sandy-white color to become more of an amber hue. The smell was amazing–fruity with a hint of nuttiness. Taking the lid off, I hesitantly dipped in a tablespoon and tasted it for the first time. The taste was incredible, with notes of coconut and a bit of sweetness that lingered on my tongue. I was so surprised by the results of my experiment!

After a few hours of soaking, the vodka has taken on the flavor of sweet coconut. The scent is delightful and I’m sure it will be a great addition to my drink recipes. I decided to pour some into small mason jars and add a few sprigs of cinnamon for extra flavor. Now I have two delicious drinks in my possession: a vodka infused with coconut flavor, and one that has the essence of cinnamon. I’m sure my friends will love them as much as I do. Thank goodness for this experiment!

Coconut extract is a great way to bring out the flavor of many dishes. It can be used as an ingredient in desserts, sauces, soups, curries, and so much more. Coconut extract has a unique sweet flavor that adds depth and complexity to any dish. It also has a subtle nutty note that some chefs enjoy experimenting with. When used in moderation, coconut extract can be added to a variety of recipes to enhance the flavor. When using coconut extracts as a facial moisturizer, it is important that you use only high-quality organic products.

Coconut extracts are highly concentrated and can be irritating for some people if not used correctly. Make sure to read the ingredients list carefully and do a patch test before using it on your skin. Coconut extract can be used to help hydrate and nourish the skin, leaving it feeling soft and smooth. It is also great for helping with acne-prone skin as its antibacterial properties may help reduce blemishes over time.

Coconut extract has many beneficial properties for your skin. It is highly moisturizing due to its humectant properties, meaning it can help keep your skin hydrated and prevent water loss. Furthermore, it is rich in vitamins and minerals that nourish the skin and impart a healthy glow.

Additionally, coconut extract is an excellent antioxidant which helps protect the skin from oxidative damage caused by the environment. This can help keep your skin looking youthful and reduce the appearance of wrinkles and fine lines. Lastly, its hydrating properties make it a great choice for those with dry or sensitive skin as it helps to soothe irritation and inflammation.

Substitute For Coconut Rum

Coconut rum is a popular spirit known for its tropical, sweet taste. Whether you’re looking to make a classic cocktail or just want to enjoy it on its own, coconut rum can be an enjoyable and delicious addition to any bar cart. If you don’t have access to coconut rum or simply prefer not to use it, there are many other options that can offer a similar flavor profile. For alcohol-based substitutes, you can use rum with a splash of coconut water or milk, vodka with a splash of coconut water or milk, or white wine with a splash of coconut water or milk.

Coconut Rum Substitutes

If you’re looking for an alternative to coconut rum that won’t alter the flavor or texture of your recipe, white grape juice is a great substitute. It has a lighter flavor than coconut rum and it also won’t add any sweetness to your dish. White grape juice can be used in place of coconut rum in most recipes, including cocktails and sauces.

If you want to use an alcoholic substitute, light or dark rum is a great choice. It will add more flavor and depth to your recipe than white grape juice, but it can be used in place of coconut rum in most recipes. To give the dish a tropical flair, try adding some pineapple juice or apple juice to the mix. This will give your dish an extra layer of flavor and sweetness that coconut rum would typically provide.

Malibu Rum is a popular spirit that originated in the Caribbean and is made with distilled sugarcane, coconut, and a light coating of coconut oil. The alcohol content varies from 18 to 32 percent depending on the country it’s being sold in. This rum has a sweet flavor because of the caramel rum and sugar cane juice ingredients that are used.

With the added coconut, it has a distinct tropical taste. Malibu Rum is often enjoyed neat or in cocktails such as the popular Pina Colada. It can also be used to make delicious desserts and sauces that add a new level of flavor to dishes. The lightness of Malibu Rum makes it suitable for any occasion from brunch to beach days.

Coconut rum and coconut extract are two different ingredients used for distinct purposes in cooking. Coconut rum is an alcoholic spirit that adds a sweet, tropical flavor to beverages and dishes. It typically has a low alcohol content of 30-50 proof (15–25% ABV). On the other hand, coconut extract is an artificial flavoring created by combining natural and artificial flavors such as ethyl alcohol, propylene glycol, and water. Its purpose is to add a concentrated dose of coconut flavor without adding any alcohol or sweetness.

Therefore, it is not recommended that you substitute coconut rum for coconut extract when baking or cooking as it will alter the outcome of the recipe significantly due to its high sugar content and added alcohol. If you need a coconut flavor substitute for baking or cooking, it is best to look for a non-alcoholic coconut extract. This will allow you to enjoy the desired coconut flavor without the added sweetness and alcohol.

Knowing how to substitute your ingredients is crucial for any baker or chef. In a pinch, you can use both coconut extract and rum as substitutes for one another in cocktails and desserts. The most important thing is to make sure that the rest of your ingredients compliment the new flavors so that your dish doesn’t suffer. With a little bit of creativity, you can still make something delicious even when you’re missing an ingredient or two. What are some other substitutions you’ve had to use in the kitchen?