Rum ball recipe and Rum cocktail
How to make dairy-free rum balls. #rumchallenge
I had a spare packet of Arnott's Choc Ripple biscuits, so I thought they might be a substitute for plain biscuits in a recipe to make rum balls.
As Choc Ripples are dairy-free I wondered if it would be possible to make dairy-free rum balls. So I substituted sweetened condensed coconut milk for sweetened condensed milk. The dairy-free rum balls tasted pretty good but mainly of chocolate and not so much of rum. The toasted coconut on the outside adds an extra layer of flavour. Overall they are not as smooth as other rum balls due to the crumbed biscuits rather than flour, and the lack of any butter and egg.
As I now had a bottle of rum to experiment with, I tried a 'Dark and Stormy' cocktail (dark rum, ginger beer, lime juice, ice), but I didn't like it. So I made Rum and Ginger Beer - no ice, no lime juice. It was good. The rum flavour was great and the ginger beer was pleasant enough, but I think I prefer the ginger beer on its own. I also tried Rum and Tonic but it tasted awful.
- 250 gram Arnott's choc ripple biscuits processed to fine crumbs.
- 1 cup desiccated coconut
- 1/4 cup cocoa powder
- 320g can Pandaroo sweetened condensed coconut milk
- 1/4 cup rum
- 1 cup toasted desiccated coconut.
- Mix the above ingredients (except the toasted desiccated coconut)
- Toast the desiccated coconut in a pan.
- Roll the mixture into small balls.
- Coat in the toasted coconut.
- Place on a tray and refrigerate.
Keep refrigerated until serving.
- 30mL Bundaberg Rum
- 120mL Ginger Beer, chilled
- Pour rum into glass.
- Add ginger beer.