Coconut Liqueur Recipe
Hey Guys and Gals!
Are you looking for an awesome Coconut Liqueur Recipe? You now have no reason to look any further; you have just found what you have been looking for! This is a recipe for the most awesome tasting Coconut Liqueur in the world.
3 cups of rum
1.5 cups water
12 oz. by weight white sugar
1 Vegetable peeler
1 Hammer (May or may not need)
1 Drill and drill bit (May or may not need)
1 Colander or large strainer to wash the peeled coconut meat
1 medium pot
1 Rubber spatula for stirring
1 food processor with shredder disc (or box grater)
2 1L glass jars or one 2L glass jar. Wide mouth will really help. Mason jars work great
Opening the coconut.
Get your drill, put in a new, or clean bit, drill through two of the eyes then let the milk drain into the container. You will not be using the coconut milk for your liqueur, it will make it cloudy.
Place the coconut fruit in the oven at 375 Fahrenheit for 15 minutes.
Remove the coconut and let cool when cool remove the shell by banging with a hammer then prying off with a screw driver or plyers
Now that you have the removed the shell, peel off the skin with a peeler and rinse well.
Shred the coconut in a food processor or a grater.
Combined the Coconut and rum into your container.
Combined the sugar and water in a saucepan and bring mixture to a boil and reduce heat to a simmer until sugar has dissolved. Remove from heat and set aside to cool.
Add the sugar water to the Jar and stir. Make sure the coconut is completely submerged.
Aging, Straining, filtering, and Drinking Your Coconut Liqueur
Shake well and store away from sunlight in a cool and dry place for 2-3 weeks.
Agitate the jar every few days to encourage extraction.
After your waited for a minimum of 2 weeks, strain your liqueur through several layers of cheesecloth.
It helps to moisten the cheesecloth first so the liquid permeates more smoothly.
Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the liquid and juice.
If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.
Congratulations You Have Completed Making this Awesome Coconut Liqueur Recipe!
You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!
Put your bottle in the fridge. Keep it well hidden, from your family and friends so it will remain your secret surprise for your next party. And don’t forget, always serve cold!
Notes on Utensils and Ingredients
- Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
- Use organic ingredients to avoid pesticide residues.
Other Great Recipes for You to Check Out!
- Hawthorn Liqueur Recipe D.I.Y.
- Jenipapo Liqueur Recipe D.I.Y.
- Mayhaw Liqueur Recipe D.I.Y.
- Chokecherry Liqueur recipe D.I.Y
- Grapefruit Liqueur Recipe D.I.Y.
- Black Cherry Liqueur recipe D.I.Y.
- Maple Syrup Liqueur Recipe D.I.Y.
- Vanilla infused Brandy Liqueur D.I.Y.
- Saffron Infused Liqueur Recipe D.I.Y
- Jasmine Liqueur recipe D.I.Y.
To spirits and cheers,
Binyomin Terebelo, Master Distiller and Drinkologist.
I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.