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RumChata Pudding Shots

RumChata Pudding Shots

Name: RumChata Pudding Shots
Prep time: 15 min
Cook time: 5 min
Total time: 4 h 40 min
Yield: 12
Cuisine: Mexican
Ingredients: Instant coconut cream pudding 3.4 oz (1 box); Milk 1 cup; RumChata liqueur 1 cup; Whipped topping 8 oz tub imitation; Coconut flakes ⅔ cup; Whipped cream

sweet and creamy individual desserts

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4h 40m
Serves 12
Easy
(10)

Ingredients

	3.4 oz (1 box) Instant coconut cream pudding
	1 cup Milk cold
	1 cup RumChata liqueur
	8 oz tub imitation Whipped topping thawed
	For garnish:
	⅔ cup Coconut flakes sweetened
	Whipped cream

Nutritional information

202

CALORIES

10g

FAT

8mg

CHOLESTEROL

15g

CARBOHYDRATES

PROTEIN

FIBER

Cuisine:

Mexican Recipes

Ingredients

3.4 oz (1 box) Instant coconut cream pudding
1 cup Milk
cold
1 cup RumChata liqueur
8 oz tub imitation Whipped topping
thawed
For garnish:
⅔ cup Coconut flakes
sweetened
Whipped cream

RumChata Pudding Shots

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:

Steps to make RumChata Pudding Shots

1	Prepare soufflé cups	1
Place 12 soufflé cups on a baking sheet and set to one side.
2	Whisk coconut cream pudding with cold milk	3
Using an electric hand mixer, whisk 3.4 ounces of instant coconut cream pudding with 1 cup of cold milk until smooth and creamy.
3	Add one cup of RumChata	1
Add one cup of RumChata to the mixture and stir until it is well combined.
4	Fold in whipped topping	2
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.
5	Place the pudding into soufflé cups	5
Spoon the pudding mixture into the soufflé cups, filling each one to the top.
6	Chill	4h
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.
7	Toast coconut flakes	25
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.
8	Top with whipped cream	2
Top each pudding shot with a spoon of whipped cream.
9	Serve	1
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!

Bethany Lim

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.