Serious Eats: Recipes
DIY Coconut Rum
Since this recipe doesn't have any sugar, it's a nice way to put a little coconut in your drink without adding sweetness. For more flavor, you could adding vanilla, peppercorns, grains of paradise, cardamom, ginger, basil, lemongrass, or chiles.
Notes:
- If you cannot find a whole coconut, you can substitute dehydrated, unsweetened coconut chunks. Soak them in warm water until they are moist again, about 30 minutes. The flavor will not be as bright as with a fresh coconut, and you may have to adjust your steeping time.
- If you have access to a fresh coconut, don't be scared off by having to crack it open—it's easier than it seems and the sweet flavor is worth the extra effort. Be sure to select a ripe coconut that's brown on the outside, rather than a green young coconut. When you shake it, you should hear a lot of liquid slosh around. (I was able to get 12 ounces of coconut water out of mine.) Your coconut meat should be white without any mold. I've outlined my method for opening a coconut below, but use whichever method you feel is the most safe and effective for you.
- If you decide to add spices or herbs to your steeping mixture, keep in mind that they will release their flavor more quickly than the coconut. So you should put them in the jar toward the end of the steeping time, and remove them if the flavor starts to take over.
About the Author: Marcia Simmons is the co-author of DIY Cocktails: A Simple Guide to Creating Your Own Signature Drinks. She also shares cocktail recipes and tips on the DIY Cocktails blog and on Twitter @DIYCocktails.
