These RumChata Pudding Shots are just the dessert to make the next time you are entertaining guests. They will be amazed with these RumChata flavored treats. RumChata is a smooth and creamy blend of rum and dairy cream. It is flavored with cinnamon and vanilla and it is often used to make sweet, creamy cocktails. The milkiness of the cream softens the rum flavor but there is still a noticeable alcohol kick.
These little pudding shots are so easy to make too. Start by mixing instant coconut cream pudding with cold milk. Next stir in RumChata liqueur and fold in whipped topping. Chill the RumChata shots in the refrigerator for at least 4 hours before serving. Serve with whipped cream and toasted coconut flakes on top.
To make RumChata Pudding Shots, you will need the following ingredients:
Place 12 soufflé cups on a baking sheet and set to one side.
Using an electric hand mixer, whisk 3.4 ounces of instant coconut cream pudding with 1 cup of cold milk until smooth and creamy.
Add one cup of RumChata to the mixture and stir until it is well combined.
Add 8 ounces of whipped topping to the bowl and fold it in until the mixture is light and fluffy, and there are no longer any white streaks of whipped topping in the mixture.
Spoon the pudding mixture into the soufflé cups, filling each one to the top.
Place the pudding shots in the refrigerator and chill for a minimum of 4 hours. If you are not serving the puddings immediately, place a cover on the cups after 4 hours.
Place parchment paper on a baking sheet and scatter the coconut flakes onto it in a single layer. Broil on high for 3-4 minutes or until they begin to turn a golden brown, shaking the baking pan at least once. Allow the flakes to cool for at least 20 minutes.
Top each pudding shot with a spoon of whipped cream.
Garnish with toasted coconut and enjoy!
These RumChata Pudding Shots are smooth and creamy and flavored with cinnamon and vanilla! Try these the next time you are cooking for friends and don’t forget to tag #cookmerecipes in your baking pics!