HOMEMADE COCONUT EXTRACT
Homemade Coconut Extract is easy to make and naturally adds a sweet tropical coconut flavor to all your favorite recipes.
Provided by Brianna
Categories gluten free baking mixes
Time 10m
Number Of Ingredients 2
Steps:
- Place the shredded coconut in a jar or other airtight container.
- Pour enough rum over the coconut to cover it. I ended up using about equal parts.
- Place in a cool, dark area and let sit for several days to 2 weeks, giving your jar a good shake about once a day.
- Once your extract has reached your desired level of coconutty-ness, drain the extract from the shredded coconut and store it in an airtight jar in the fridge.
Nutrition Facts : Calories 19 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 5 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
COCONUT EXTRACT
Provided by Alton Brown
Categories condiment
Time P5DT30m
Yield about 1/2 cup extract
Number Of Ingredients 3
Steps:
- 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.
COCONUT EXTRACT
Make and share this Coconut Extract recipe from Food.com.
Provided by Mom2Eight
Categories Low Protein
Time P7DT15m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 916.7, Fat 73.6, SaturatedFat 65.3, Sodium 44.5, Carbohydrate 33.5, Fiber 19.8, Sugar 13.7, Protein 7.3
COCONUT SIMPLE SYRUP
Use this syrup with Cheryl and Griffith Day's Coconut Cake recipe. It may also be used as a sticky coating for sugaring fruit.
Provided by Martha Stewart
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Place sugar in a medium saucepan with 1 cup water. Bring to a boil over medium heat, stirring, until sugar is completely dissolved; let boil until syrup turns golden, 3 to 5 minutes. Stir in coconut extract.
- Remove from heat and let cool completely. Simple syrup can be kept in an airtight container, refrigerated, for up to 2 weeks.
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