Toasted Coconut Rhum Butter
1
- Prep Time20 min
- Total Time20 min
- Makes1 1⁄4 cups
Produced by Aimee Nishitoba; Photography by Christie Vuong; Recipes by Suzanne Barr; Food Styling by Eshun Mott; Prop Styling by Nicole Billark
A boozy, classic spread. The toasted coconut flakes add crunch while the nutmeg adds warming, seasonal spice.
Ingredients
1/3 cup unsweetened coconut flakes
1/2 cup unsalted butter, room temperature
1/2 cup rhum, or any rum variety
1/4 cup icing sugar
1/4 tsp kosher salt
1/4 tsp nutmeg
Instructions
Preheat oven to 350F. Place coconut flakes on a baking sheet and toast until golden brown, 3 to 5 min. Set aside to cool.
Meanwhile, place butter in a medium bowl. Using an electric mixer on medium, cream butter until it reaches a whipped consistency, 2 to 3 min.
Add coconut flakes, rhum, sugar and salt and beat on low until combined, 3 min. Add nutmeg and mix again on low for 1 min. Place in an airtight container and chill until serving. Enjoy with Suzanne Barr's Skillet Cornbread with Roasted Beet Swirl.
Kitchen tip
While ground nutmeg works well in this recipe, if you have fresh nutmeg at home, we suggest using it for even more flavour.
This recipe is part of a Caribbean-inspired fall feast created for Chatelaine by chef Suzanne Barr. Find the full menu here.
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