Coconut Liqueur
Submitted by oronana
Homemade coconut liqueur infused with vodka, brandy, coriander, and vanilla over 3 to 4 weeks. A smooth, tropical spirit you can sip straight or mix into cocktails. Just 5 ingredients and patience.
YIELD
3 cupsPREP
10 minCOOK
20 minREADY
30 minIf you’ve ever wished you could bottle the smell of a freshly cracked coconut, this is about as close as it gets.
Coconut, vodka, brandy, a few coriander seeds, and a touch of vanilla go into a jar together. Then you wait. Three to four weeks of steeping, with a flip of the jar every few days, and the alcohol pulls out every bit of rich coconut flavor.
The result is a smooth, fragrant liqueur that’s leagues ahead of anything you’ll find on the shelf. Sip it over ice, splash it into tropical cocktails, or pour a little into your morning coffee when nobody’s watching.
Kitchen Tips
- Use a wide-mouth mason jar so you can get the coconut in and out easily.
- Turn the jar every few days to keep the coconut evenly exposed to the alcohol. It soaks up liquid like a sponge.
- Strain thoroughly through cheesecloth or a fine mesh sieve, then strain again. The coconut absorbs a lot of liquid, so squeeze out every last drop.
- Store the finished liqueur in a clean glass bottle. It keeps well at room temperature for months.
Ingredients
Directions
Add all ingredients together and steep for 3 to 4 weeks.
Turn jar every few days.
The coconut tends to be porous and absorbs the alcohol so be sure to thoroughly strain and filter the mixture to yield the largest amount.
Natural coconut may also be used, but tends to be watery and requires more coconut.
Comments
Can coconut milk be used instead of coconut, thus avoiding the laboious, messy straining?
Not sure about using coconut milk, never really thought of straining being a laborious or messy procedure, sure it'll take 5 minutes though, quicker than going to the store. Also I'd whiz in a blender to help get the most flavor out of the coconut.