Almond Coconut Rum Clusters

READY IN: 30mins




  • In a 400 degree F oven toast your coconut for 4 minutes and then your almonds for 6 minutes, combine.
  • Line a 9X9 baking tray with parchment. In a bowl whisk condensed milk, rum, melted butter, vanilla and salt. Once mixed add coconut and almonds until totally coated. Press into the prepared tray, cover, and chill until set. (About an hour and a half.).
  • Once set, remove from tray to cutting board and cut into desired shapes. Melt white chocolate and tint to your desired shade using your gel food coloring. Gently dip each piece and place on parchment until set. Allowing to cool completely before embellishing with melted white chocolate in a parchment piping bag.