Homemade Coconut Extract is so easy to make and adds such a sweet and tropical coconut flavor to all your favorite recipes.
There are a few factors that can have a great effect on the flavor of your coconut extract. The coconut you use, the alcohol you use, and how long you let the coconut steep in the alcohol to infuse it and extract the flavors.
INGREDIENTS
- ¾ - 1 cup of shredded coconut (unsweetened)
- ¾ cup Rum or other distilled alcohol (enough to cover the coconut)
INSTRUCTIONS
- Place the shredded coconut in a jar or other airtight container.
- Pour enough rum over the coconut to cover it. You will typically use 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 cool, dark place.
Comments
We have never had a problem with the coconut hardening or separating before. As with other extracts, we sometimes strain out the contents with a fine mesh strainer, cheesecloth, or coffee filter. Make sure to press on the coconut to release all the extract. Then try the extract; if the taste is to your liking, you’re finished! Start adding it to your favorite recipes. If you think it needs more coconut flavor, add another round of coconut and wait another two weeks. Good luck!
My coconut extract has divided clear from a milky creamy part about half and half. Is that normal?
My coconut extract was made in January- I just noticed that it has separated with a thin line of white at the top. It’s firm and it will crumble but doesn’t mix back into the extract. Should I remove it? Is my extract bad now?
Do you use sweetened or unsweetened coconut?
Hi Jody!
Absolutely! That sounds delicious. :) Let us know how it turns out!
Can you also dry out the coconut and make sugar?
How long does it take coconut extract to set up before ready to use.