Rum-and-Coke Shaved Ice with Coconut Jelly

Chill Time:3 hours

Total Time:4 hours

Servings:8

Ingredients

Coconut Jelly

• Canola oil, for greasing
• 1 1/2 cups cold whole milk, divided
• 4 (1/4-ounce) envelopes unflavored gelatin
• 1 cup well-shaken and stirred coconut milk (from 1 can)
• 1/2 cup granulated sugar
• 1 teaspoon fine salt
• 2 cups all-purpose flour, plus more as needed
• 2 cups wheat bran

Candied apricots

• 1 1/2 cups water
• 1 cup tightly packed unsweetened dried apricots (about 6 ounces)
• 1/2 cup granulated sugar
• 2 tablespoons fresh lemon juice

Salted Rum-and-Coke Syrup

• 1 3/4 cups packed dark brown sugar
• 3/4 cup cola soft drink
• 6 tablespoons (3 ounces) dark rum (such as Far North Spirits Spiced Rum)
• 1/4 teaspoon kosher salt
• 8 dashes bitters (such as Angostura)

Additional ingredients

• 1/2 cup (4 ounces) dark rum
• 1 cup drained candied stemless cherries (such as Luxardo) (from 1 jar), plus more for garnish
• 12 cups shaved ice

Instructions

Coconut Jelly

1. Lightly grease an 8-inch square baking pan with canola oil. Line bottom and sides of baking pan with plastic wrap; lightly coat plastic wrap with oil, and set aside.
2. Combine 1/2 cup cold whole milk and gelatin in a small bowl; stir with a fork until combined. Let stand until bloomed, about 10 minutes.
3. Cook coconut milk, sugar, and remaining 1 cup whole milk in a small saucepan over medium-low, stirring often, until sugar dissolves and mixture is steaming, about 3 minutes.
4. Remove from heat, and whisk in bloomed gelatin mixture until dissolved.
5. Pour mixture through a fine wire-mesh strainer into prepared baking pan; discard solids.
6. Let mixture cool slightly at room temperature, about 30 minutes.
7. Transfer to refrigerator, and chill, uncovered, until firm and set, about 3 hours.
8. Remove from baking pan, and cut into 1/2-inch cubes. Store, covered, in refrigerator until ready to use.

Candied Apricots

9. Bring 1 1/2 cups water, apricots, and sugar to a simmer in a medium saucepan over medium.
10. Reduce heat to low to maintain a slow bubble; cover and cook, undisturbed, until apricots are tender, 10 to 15 minutes.
11. Stir in lemon juice, and cook, uncovered, adjusting heat as needed to maintain a gentle simmer, until liquid is thickened to a syrupy consistency and clings to apricots, about 10 minutes.
12. Pour into a medium-size heatproof bowl.
13. Let cool slightly at room temperature, about 30 minutes.
14. Chill, uncovered, until cold, about 2 hours.
15. Transfer apricots to a cutting board; reserve syrup in bowl. Cut apricots into quarters, and return to bowl.
16. Cover and store in refrigerator until ready to use.

Salted Rum-and-Coke Syrup

17. Combine brown sugar, cola, rum, and salt in a medium saucepan.
18. Bring to a simmer over medium, stirring often.
19. Simmer, stirring occasionally, until syrup thickens slightly, about 5 minutes.
20. Pour into a small heatproof bowl, and stir in bitters.
21. Let cool slightly at room temperature, about 30 minutes.
22. Transfer to refrigerator, and chill, uncovered, until cold, about 2 hours.

Assemble the desserts

23. Pour rum evenly into 8 (16-ounce) glasses (1 tablespoon each).
24. Add about 6 cherries, 1/2 cup coconut jelly cubes, and 2 1/2 tablespoons candied apricots to each glass.
25. Fill each glass with 1 1/2 cups shaved ice, and pour about 2 tablespoons Salted Rum-and-Coke Syrup over each.
26. Garnish with additional cherries. Serve immediately.

Notes

This recipe written by Amy Thielen was published in "Food & Wine" in January 2024.