Rum-and-Coke Shaved Ice Recipe

Rum-and-Coke Shaved Ice with Coconut Jelly — Photo:
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver

Chill Time:

3 hrs

Total Time:

4 hrs

Yield:

8 servings

This playful frozen dessert features 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 an array of textures and flavors. Sweetened coconut milk set with gelatin is cut into bouncy cubes that offer pleasing contrast to cold and crunchy shaved ice, while candied apricots and jarred Luxardo cherries offer bright, fruity tastes with each spoonful.

The various components can be made well in advance, but you’ll want to assemble the glasses just before serving.

Frequently asked questions

How do I make shaved ice?

While a shaved ice machine is best for making shaved ice, you can also use a blender. If using a blender, add a little ice at a time, and scrape out the shaved ice frequently, transferring it to a bowl in the freezer to prevent it from melting.

What else can I do with the shaved ice syrup recipe?

The Salted Rum-and-Coke Syrup, with its amplified notes of vanilla and brown sugar, can also be combined 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 leftover syrup. Use it for cocktails 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 stored in separate airtight containers in the refrigerator for up to one week. The Salted Rum-and-Coke Syrup can be stored in an airtight container in the refrigerator for up to one month.

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Ingredients

Coconut jelly

Canola oil, for greasing
1 1/2 cups cold whole 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 tightly 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 packed dark brown sugar
3/4 cup cola soft drink (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)

Additional ingredients

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

Directions

Make the coconut jelly

Lightly grease an 8-inch square baking pan with canola oil. Line bottom and sides of baking pan with plastic wrap; lightly coat plastic wrap with oil, and set aside. Combine 1/2 cup cold whole milk and gelatin in a small bowl; stir with a fork until combined. Let stand until bloomed, about 10 minutes. Cook coconut milk, sugar, and remaining 1 cup whole milk in a small saucepan over medium-low, stirring often, until sugar dissolves and mixture is steaming, about 3 minutes. Remove from heat, and whisk in bloomed gelatin mixture until dissolved. Pour mixture through a fine wire-mesh strainer into prepared baking pan; discard solids. Let mixture cool slightly at room temperature, about 30 minutes. Transfer to refrigerator, and chill, uncovered, until firm and set, about 3 hours. Remove from baking pan, and cut into 1/2-inch cubes. Store, covered, in refrigerator until ready to use.
Make the candied apricots

Bring 1 1/2 cups water, apricots, and sugar to a simmer in a medium saucepan over medium. Reduce heat to low to maintain a slow bubble; cover and cook, undisturbed, until apricots are tender, 10 to 15 minutes. Stir in lemon juice, and cook, uncovered, adjusting heat as needed to maintain a gentle simmer, until liquid is thickened to a syrupy consistency and clings to apricots, about 10 minutes. Pour into a medium-size heatproof bowl. Let cool slightly at room temperature, about 30 minutes. Chill, uncovered, until cold, about 2 hours. Transfer apricots to a cutting board; reserve syrup in bowl. Cut apricots into quarters, and return to bowl. Cover and store in refrigerator until ready to use.
Make the salted rum-and-Coke syrup

Combine brown sugar, cola, rum, and salt in a medium saucepan. Bring to a simmer over medium, stirring often. Simmer, stirring occasionally, until syrup thickens slightly, about 5 minutes. Pour into a small heatproof bowl, and stir in bitters. Let cool slightly at room temperature, about 30 minutes. Transfer to refrigerator, and chill, uncovered, until cold, about 2 hours.
Assemble the desserts

Pour rum evenly into 8 (16-ounce) glasses (1 tablespoon each). 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 pour about 2 tablespoons Salted Rum-and-Coke Syrup over each. Garnish with additional cherries. Serve immediately.