Jamaica Rum and Coconut Sauce

Preparation info

  • About

    1 cup

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 tablespoons butter
  • ½ cup firmly packed brown sugar
  • ¼ cup water
  • ½ cup shredded or flaked coconut
  • ½ cup slivered almonds
  • 2 tablespoons dark Jamaica rum


    1. Combine the butter, sugar and water in a heavy skillet. Cook, stirring constantly, until the mixture becomes bubbly. Continue to cook for about three minutes, until all the sugar crystals are dissolved. Remove from heat.

    2. Add coconut, almonds and rum. Serve either hot or cold with vanilla ice cream or other desserts.