Boozy Caribbean Afternoon Tea Recipe

Boozy Caribbean Afternoon Tea with Coconut Scones, Rum Cream, and Pineapple Jam Recipe

An afternoon tea with a Caribbean twist always feels like an instant escape for me. The rich flavors of coconut, the sweet tanginess of pineapple, and a splash of smooth Caribbean rum can turn any normal afternoon into a mini celebration. When I bake these coconut scones and serve them with homemade rum cream and pineapple jam, the house fills with tropical aromas that remind me of warm island sunsets and easygoing gatherings with friends.

This recipe brings together those unforgettable flavors in a way that’s simple enough for a weekday treat, but also showy enough for special occasions. I love how each bite takes me back to holidays by the sea, with laughter, sun, and the hum of steel drums. These coconut scones are easy to make with ingredients I can find at any grocery store, and the rum cream plus pineapple jam bring something special that always earns compliments from guests.

Why You’ll Love This Caribbean Afternoon Tea Spread

• No fancy tools needed. The recipes keep things approachable; just mixing bowls, a baking sheet, and a saucepan.
• Tropical flavors in every bite. Coconut, pineapple, and rum blend together for that beachy Caribbean taste.
• Soft, fluffy, and delicious. These scones stay moist thanks to coconut milk, and the jam and cream make them feel extra special.
• Perfect for sharing. Great for a brunch, party, or whenever you want to treat yourself or friends to something unique and memorable.

Ingredients

Here’s everything I use to put together this whole Caribbean inspired afternoon tea:

• 2 cups all purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup cold unsalted butter, cut into cubes
• 3/4 cup canned coconut milk (plus more for brushing)
• 1 large egg
• 1 cup sweetened shredded coconut
• 1 teaspoon vanilla extract
• 1/2 cup dried pineapple, finely chopped (optional for scones)

Rum Cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 2 tablespoons dark Caribbean rum
• 1 teaspoon vanilla extract

Pineapple Jam:

• 2 cups fresh pineapple, diced (or well drained canned pineapple)
• 3/4 cup granulated sugar
• 1 tablespoon fresh lime juice
• Pinch of salt

Step-by-Step Recipe Instructions

Making the Coconut Scones

I preheat my oven to 400°F (200°C) and set out a baking sheet lined with baking parchment. In a large bowl, I whisk together the flour, sugar, baking powder, and salt. This helps make sure every scone rises evenly for a consistent texture every time.

I add in the cold, cubed butter and use my fingers (or a pastry blender if I have one handy) to work it into the dry ingredients. Pretty soon, the mixture looks like coarse sand with some peasized pieces of butter left behind. This step makes a difference in creating a tender, flaky scone.

In a separate bowl, I whisk the coconut milk, egg, and vanilla extract. I pour this wet mixture over the dry ingredients, add the shredded coconut and dried pineapple (if using), and stir until just combined. I’m careful not to overmix; that keeps the scones light.

I gently turn the dough out onto a lightly floured surface. I pat it into a rough circle, about an inch thick, then cut it into wedges. I place the wedges onto the lined baking sheet, brush the tops with a bit more coconut milk, and sprinkle on extra shredded coconut for a golden finish.

The scones bake in the hot oven for 14 to 18 minutes. They turn golden on top, and the kitchen fills with the sweet scent of coconut. Once they come out, I let them cool on a rack while I move on to the toppings.

Mixing Up the Rum Cream

For me, rum cream is the best finishing touch. In a chilled bowl, I whip the heavy cream with powdered sugar until soft peaks start to form. I slow down my mixer and gently pour in the rum and vanilla, then keep whipping until the cream is thick but still soft enough to dollop onto a scone.

I sometimes taste test at this stage and adjust with a bit more sugar or rum if I’m feeling bold. I keep the rum cream option light, so it pairs nicely with the sweetness of the jam and scone. If you prefer a thicker consistency, whip a little longer—but be careful not to take it so far that it turns into butter.

Making Fresh Pineapple Jam

I combine the diced pineapple, sugar, lime juice, and salt in a small saucepan over medium heat. The pineapple starts to break down and bubble, and I stir often to keep anything from sticking.

After about 20 to 25 minutes, the mixture thickens and the pineapple pieces turn glossy and soft. If I want a smoother jam, I mash it with a fork or use a handheld blender for a few pulses. Once it passes the “jam test” (when I drag a spoon through, it leaves a clear trail), I take it off the heat and let it cool before serving. For a slightly firmer jam with gentle chunks, let it cool at room temperature for about thirty minutes before transferring into a jar or bowl for serving. This way the flavors mellow out and become even brighter.

Tips & Easy Variations

• If I want less sweetness, I cut back on the sugar in both the scones and the jam without losing flavor.
• Swapping in mango or guava in the jam instead of pineapple gives a fun twist with a different tropical flavor. You could even add passionfruit for mouthwatering tartness.
• For a nonalcoholic option, I replace the rum in the cream with an extra splash of vanilla or a little coconut extract.
• Sometimes I add chopped toasted pecans or macadamia nuts to the scone dough for crunch, or sneak in a handful of mini chocolate chips for a richer treat.
• Double the jam recipe if serving a crowd; it keeps well in the fridge for up to a week and tastes amazing on toast or pancakes, too.
• If you want a gluten-free version, swap out the all purpose flour for your favorite glutenfree blend and add 1/2 teaspoon of xanthan gum to help the dough hold together.
• Serve these scones with hot black tea or a tropical herbal tea, and add extra cut fruit or chocolate dipped coconut bites to your tea spread for a true Caribbean feeling.

Common Questions About Caribbean Afternoon Tea

Q: Is it okay to use canned pineapple for the jam?

Using canned pineapple works well if I drain it thoroughly and chop it finely. The result is still vibrant and fresh tasting, though I do find that fresh pineapple brings a livelier flavor if I have it available.

Q: Can I make any of the parts ahead of time?

I often bake the scones a day in advance and store them in an airtight container. Both the jam and the rum cream keep in the fridge, though I rewhip the cream if it goes a little soft. The scones can also be baked, cooled, and then frozen; just warm them in a low oven or microwave before serving.

Q: What’s the best way to serve these for a group?

I like to put the scones in a basket and set out bowls of jam and cream so everyone can help themselves. If I’m feeling fancy, I add slices of fresh mango or offer chocolate dipped coconut on the side, plus plenty of hot tea or iced tea with lime if the weather is warm. Lay everything out on a bright tablecloth for extra eye catching appeal.

Q: Can I freeze the scones?

These scones freeze well if I wrap them tightly. I just thaw and warm them briefly in a low oven, then serve with fresh toppings. You can also slice them and freeze them individually for portion control.

Enjoying a Caribbean Twist on Afternoon Tea

Trying out this recipe feels like a real treat, both for me and any family or friends I share it with. The combination of freshly baked coconut scones, homemade rum cream, and just made pineapple jam never fails to impress. Even when I make them on a quiet afternoon, I feel like I’m bringing a little bit of the Caribbean spirit home. If you give these a try or make your own adjustments, I’d be interested to hear which ingredients you play around with or how you serve them at your own tea. Every version has its own charm, and sharing these flavors always brightens my day.

Bottom line: a Caribbean afternoon tea is a fun way to mix up your baking routine and treat your guests to something unexpectedly delicious. Gather some friends, put on a steel drum playlist, and let the good times roll with this eye catching tea spread. You don’t need a special occasion—any day can feel like a tropical getaway right from your kitchen table.