Coconut arranged rum

Maceration Alcohol level Balance sheet Color Strongness
3 month 40° To be done again White Low
Ingredients
Basic alcohol Condiments Spices Fruits
Rhum blanc (1L) Sugar Vanilla Coconut

Coconut arranged rum

Prepare hammer, saw, and cutter: today it's coconut rum. You therefore need a fresh coconut, which you will peel completely in order to keep only the white flesh. I recommend that you go with a long knife and be very careful. If in doubt, take a minute and look at the tutorial. To make it easier for you, you can cut the nut in half (much like you would do with a pumpkin). 

Once the flesh is extracted, put it in your jar. The quantities vary but I recommend putting two thirds of the walnut for a liter of white rum. Do not add coconut water. Come on, let's take a look at the sugar: six tablespoons of canadou, and finally the vanilla pod, still incised lengthwise.

To avoid absolutely: grated coconut, usually in powder form. It's the same for coconut milk.

Filtering of coconut rum may be necessary, if the fat part of the coconut does not dissolve completely in the rum, at the end of maceration. The three months of maceration are really a strict minimum: the fruit will release all its flavor around 6 months, so be patient...

Photo credit: Cedric Sam on Visual Hunt / CC BY-NC-SA

 

Coconut arranged rum shooter
Coconut arranged rum