With lush banana rum, tangy and sweet pineapple juice, and cream of coconut, this layered banana rum punch is a knockout of tropical flavor. We’ll show you how to layer in the grenadine to make ...

When mixed with cream and rum, they are transformed into a light, silky mousse with intense banana flavor.

Marinate pineapple and banana slices for 20 minutes in rum mixture. Heat grill to about ... Place a scoop of ice cream on top. Sprinkle plate with coconut flakes and finish with mint.

and white rum became a cocktail with banana liqueur, triple sec, banana cream, and other ingredients that, frankly, you don’t need in a daiquiri — ever. Replacing a 25-cent fresh banana by ...

and add sliced banana and rum; stir and fold constantly using a rubber spatula until banana is coated, about 30 seconds. Let cool for 15 minutes. Beat cream cheese with a stand mixer fitted with a ...

Cool completely. Top meringues with extra sliced bananas and a generous scoop of banana ice-cream, then serve drizzled with spiced rum sauce. Photography Chris Chen.

Pour the batter over the banana layer and ... pour the warm rum mixture evenly over it. Let the cake cool in the pan. Once cooled, invert the cake onto a serving plate. Serve with a scoop of vanilla ...

stir in the rum. Return to a low heat and stir until smooth, then add cream and bring to the boil. Pour the caramel into the base of the pan. Arrange sliced banana in concentric circles ...