- toasted coconut flakes (optional)
- 1 Cup brown sugar
- 1 Teaspoon cinnamon
- 1 Liter coconut rum (this recipe used Bacardi Coconut Rum)
- ½ pound unsalted butter
Melt butter in a saucepan slowly over low heat. Skim foam off the top of melted butter and discard. Allow melted butter to settle for five minutes, then drain away liquefied butter, leaving only the milky solids. Return remaining butter to medium heat, add rum, sugar, and cinnamon, bring to a simmer, stirring constantly, until sugar is dissolved (about four minutes). Freeze mixture upright in a large container. Discard solid butter amassed at the top of the frozen mixture. Serve cold (or even blended with ice in a blender) topped with Chocolate Liqueur Whipped Cream. Feel proud of yourself for having done something so complicated with butter. Sprinkle with toasted flakes if desired.