Category Archives: coconut

Rum pairings : Zacapa XO

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Rums are highly aromatic spirits, with some kinds containing over a 640 different aromas. These aromas are derived from the sugar cane and the fermentation process where the rum is distilled from and the wooden barrels they age in.


Foodpairing® analyzed the Zacapa XO Rum This is a premium rum coming from the highlands of Quetzaltenango Guatemala, where it is distilled from virgin cane honey. Most rums use ‘molasses’, a by-product of the sugar making process, however Zacapa is different and uses only the concentrated first press of sugar cane, known as virgin cane honey.

Zacapa XO is aged at 2300 m above sea level, where it develops its complex flavour and character over time. Zacapa uses the solera process, with an extra ageing stage in French oak barrels which previously held cognac, to mature their rum.


The Foodpairing® Kitchen decided to create some nice desserts that perfectly match a good glass of Zacapa XO rum. Using the Foodpairing® inspiration tool, following interesting pairings popped up:

Zacapa XO – Beetroot – Dark Chocolate – Raspberry – Black Olive

The floral notes present in the Zacapa XO, derived from the sugar cane honey, pair well with the raspberry. The aromas from the wood, absorbed during the aging in the wooden barrels, form a link to chocolate and black olive.

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Foodpairing® Inspiration Tool: Zacapa XO Rum – Beetroot – Dark Chocolate – Raspberry – Black Olive

Zacapa XO Rum

Zacapa XO Rum- Beetroot – Chocolate – Raspberry – Black Olive : Find this recipe on  

Zacapa XO – Chocolate – Banana - Liquorice 

The aromas absorbed during the aging on wooden barrels provides links to chocolate, banana and warm spices like licorice. The aging of the Zacapa on high altitude provides more intense aromas. By cooking the banana on low temperature we can enhance the banana aromas.

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Foodpairing® Inspiration Tool: Zacapa XO – Chocolate – Banana – Liquorice

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Zacapa XO – Chocolate – Banana- Licorice: Find this recipe on 

Dessert Zacapa XO – Rice – Vanilla – Lemongrass – Cardamom – Blueberry – Coconut

The floral notes derived from the use of sugar cane honey provides aromatic links to blueberry, lemongrass and lemon. The aromas which develop during the aging on the wooden barrels form links to coconut and vanilla. 

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Foodpairing® Inspiration Tool: Zacapa XO – Rice – Vanilla – Lemongrass – Caradamom – Blueberry – Coconut

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Zacapa XO – Rice – Vanilla – Lemongrass – Cardamom – Blueberry – Coconut: Find this recipe on

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Beer and oyster Foodpairing

To know which food pairs well with beer, we continuously analyze the flavors of beer like this Leffe Royale.
Leffe Royale is a top fermented Belgian Abbey Ale, intense and complex. From the first sip, the palate is tickled with notes of clove and vanilla. Secondly, the fresh aromas of banana hatch in the mouth. Finally, subtle notions of geranium and citrus arise,  resulting in a finely balanced, fresh and sweet finale. Based on the flavor profile following combinations can be made; coconut, rum, tomato, litchi, cucumber… (more combinations see Foodpairing tree)
We selected oyster, rose, lychee, coconut

Recipe: Oyster – coconut – lychee – rose

4 oysters

2 lychee

100 g coconut puree

1 ts lemon juice

1 g guar gum

rose leaves


Mix the coconut puree with lemon juice and guar gum. Store in refrigerator until use

Open the oysters. Loosen them. Clean the shell and, if necessary the oyster also.

Remove the peel and pit the lychee. Cut into 4

Spoon some coconut puree on the oyster shell. Put on the oyster. Garnish with pieces of lychee and a rose petal.

Serve with a Leffe Royale

More combinations with beer and other products, you can find here.


About a month ago we participated together with the people from Monastrell in a Foodpairing Cocktail & Foodpairing dinner.
Chef Maria José San Roman presented food combinations together with cocktails by bartender Gegam Kazarian.

One of the spectacular Foodpairing combinations was this dessert with strawberry and coconut linked with a avocado-tequila-lime juice-ginger-basil cocktail.
The tequila in the cocktail is a special one Excellia, Tequila aged in Cognac barrels. We didn’t analyze yet this particular tequila, but from the Foodpairing tree you can see tequila and strawberry do combine.


The flavor of Rooibos tea makes one of my memories of South-Africa. The flavor contains floral and nutty notes, making a link to e.g. rooibos-coconut or rooibos-raspberry. Find other combinations with Rooibos in this Foodpairing tree (copy the embed to integrate in your website)