Coconut Extract

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 168hrs 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 1
    fresh coconut, see Cook's Note
  • 1 12
    ounces grated fresh coconut, approximately 1/3 cup
  • 4
    ounces vodka
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DIRECTIONS

  • 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.
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