Have with or without rum and coat in coconut or chocolate sprinkles. These delicious Chocolate Coconut Rum Balls are always the first to go.
And when it comes to entertaining, especially around Christmas time, you can't go wrong with this recipe.
I grow up having rums balls at Christmas and even other special events such as weddings.
When I was younger, mum also made them from time to time on special occasions.
However, she never used real rum; it was always an imitation rum extract. Even when I was in my early 20's and made them, I could still buy imitation rum extract from my local supermarket.
But nowadays, it isn't so easy to come across the imitation version in the supermarket. You need to use real rum if you want the rum taste and do not want to purchase online.
How to make rum free chocolate coconut rum balls
It is super easy to make your rum balls without the rum for those of you that do not like the taste of rum or want it to be alcohol-free.
With a bit of research, I have come across imitation rum that you can use in the recipe instead of the alcoholic version.
Amazon.com has heaps of imitation rum, and LorAnn Rum Bakery Emulsion is just one that is available to buy.
And for those here in Australia, Baking Pleasures has the Lorann Baking Emulsion Rum.
But what if you don't like rum?
There are a few great substitutes you can use instead of rum.
Vanilla Extract is one, and I use that in this recipe on top of the rum, so you can add extra to taste.
Other substitutes for rum in Chocolate Coconut Rum Balls are:
- Brandy
- Gin
- Baileys Irish Cream
- Bourbon
- Almond Extract
- Apple Juice
- Apple Cider
All you need to do is replace the rum with one of the above with either the amount used in my recipe or to taste.
How to make No-Bake Chocolate Coconut Rum Balls
You can get the kids to help make this recipe, especially if you do the no-alcohol version. Mine, love rolling the balls in the coconut and sprinkles.
Ingredients
- Arrowroot Biscuits or Plain Biscuits of your choice
- Condensed Milk (you can use the skim version for this also)
- Desiccated Coconut (extra for coating)
- Cocoa Powder
- Vanilla Extract
- Rum or a substitute
- Chocolate Sprinkles for coating
Method
Crush the biscuit either in a food processor or in a zip lock bag using a rolling pin.
In a mixing bowl, add the crushed biscuits, coconut and sifted cocoa powder.
Add the condensed milk, vanilla extra and rum (or rum substitute)
Then mix well with a wooden spoon or spatula.
Once combined, use a tablespoon to divide the mixture into 28 equal portions and using the palms of your hands, roll into balls.
Roll the chocolate coconut rum balls in either coconut or chocolate sprinkles. I like to use both to mix it up a bit.
Place the coated chocolate coconut rum balls onto a lined baking tray and place in the refrigerator for 2 hours or until firm.
What is the best rum to use for rum balls?
I used Captain Morgan Dark Rum in my recipe. But it doesn't matter if it is light or dark rum, one rule of thumb is if you like its taste when you drink it, use it.
Or, if you are not a rum drinker, but don't mind the taste in rum balls, get a recommendation from a friend or family member who is.
Here are a few of Just So Yum's other recipes you can try at Christmas or other special occasions.
Mini Cheese and Bacon Pinwheels Wrapped in Puff Pastry: Pinwheels are an excellent finger food addition when entertaining. You can add any pizza style filling you like to them.
Mum's Easy Sausage Rolls with Spinach and Garlic: When entertaining a large crowd, you can't go wrong with adding homemade sausage rolls to the spread on the table.
No-Bake Pink Gin Raspberry Swirl Cheesecake: And if you want another alcoholic dessert to serve, this pink gin cheesecake is divine. And one the adults are sure to love.
No-Bake Chocolate Coconut Rum Balls
Ingredients
Rum Ball Mixture
- 250 g Arrowroot Biscuits Or other plain biscuits
- 395 g Condensed Milk
- 1 cup Desiccated Coconut
- ¼ cup Cocoa Powder
- 1 teaspoon Vanilla Extract
- 2 tablespoon Rum Optional or refer to note for substitute.
Coating
- ⅓ cup Desiccated Coconut ½ cup if needed
- ⅓ cup Chocolate Sprinkles ½ cup if needed
Instructions
- Crush the biscuits and add to a mixing bowl.
- Add coconut, sifted cocoa powder, condensed milk, vanilla extract and rum (or alternative). Then mix well
- Use a tablespoon to measure out the mixture into 28 equal portions, then roll into balls.
- Coat in extra coconut and chocolate sprinkles, then place on a lined baking tray.
- Place in the refrigerator to chill for 2 hours or until firm.
Notes
- Rum Favoured Emulsion
- Vanilla Extract
- Brandy
- Gin
- Baileys Irish Cream
- Bourbon
- Almond Extract
- Apple Juice
- Apple Cider
Nutrition
Did you make this recipe? Tag @justsoyum on Instagram or Facebook so we can find your masterpiece.
Alternatively, you can leave a comment below and let us know how you went.
Leave a Reply