Homemade Coconut Extract Recipes

HOMEMADE COCONUT EXTRACT

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.

COCONUT SYRUP

Steps:

• In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar. Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally. Transfer to a blender, and puree until smooth. Serve immediately.

OLD FASHIONED COCONUT DROPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• Combine flour and margarine in a medium size mixing bowl. Mix in sugar, cinnamon and baking powder. Stir the egg into the mixture. Once the egg is well incorporated stir in the coconut, raisins and vanilla. Drop the dough in rough heaps the size of an egg onto cookie sheets.
• Bake 8 minutes or until lightly browned.

COCONUT EXTRACT

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

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 SIMPLE SYRUP

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.