Ingredients
- 1 coconut, see Cook's Note
- 1 1/2 ounces freshly grated coconut, approximately 1/3 cup
- 4 ounces vodka
Directions
Cook's Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.
Place 1 1/2 ounces of the coconut into a 1-cup glass jar with lid and pour the vodka over it. Seal and shake to combine. Place in a cool dark place for 5 to 7 days, shaking to combine every day. Strain the coconut and discard. Return the vodka to a clean jar or to its original bottle and store in a cool place for up to a year. Reserve the remaining coconut for another use.
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By smiles813
on September 11, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Wonderful tasty extract made from scratch! Love it!
By kdobek_12775908
La Cruz, 65
on April 11, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I just made this with freshly grated coconut. I have also made it with dried coconut. I used a plastic sieve to drain it, and used the coconut pieces in a rice pudding. Thanks for another great recipe!
By damian.kumor_88...
Rochester,, NY
on November 11, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this with some leftover coconut I had from making the cake and it's really good. Wish I had some coffee filters around so I could filter it though, the cloth I used let too much stuff through. I use it for various things in place of vanilla extract, like cookies and cakes. You can really smell the coconut in it.
Read all 3 reviews