Pa-rum, pum-pum, pum. Toast the coconut in a dry frying pan over low heat, stirring constantly, until golden (about 3 minutes). Allow to cool. Turn out into a bowl and add the condensed milk ...

Tasting notes: This Puerto Rican rum begins with a nose of nutmeg, cinnamon, charred oak, toffee, and vanilla beans. You’ll ...

This delightful cake, has the flavors of pineapple, coconut, and rum, is a true indulgence for the senses. And oh, the ...