Sub for dark rum? Sub for sugar?

Hi Steph,

Dark rum can definitely be omitted. I have tried the recipe with and without it and both pies were both delicious. As for subbing the sugar, I think DrBabs and HalfPint have given you great tips. I personally am not very familiar with cooking with monk fruit so I would not be able to say how to substitute the sugar with it. Let us know if you try any of the substitutions and how you find them :)

To add to what HalfPint said, I think the non-alcoholic coconut rum will probably be fine, but I'd start with the smallest amount recommended in the recipe. As for monk fruit, it depends. Some commercial brands mix monk fruit with erythritol to cut the sweetness. I'd let the package information guide me as to how much to use to substitute for the sugar in the recipe. In the research I did, some sites suggested that monk fruit didn't work well when heated, so in this recipe, if I were going to use it as a substitute for sugar, I'd add it with the shredded coconut and vanilla after the mixture has come to boil.

Monkfruit should be fine. You will need to adjust the amount. Monkfruit is about 100x sweeter than sugar.