Summary

Ingredients

• 1 large coconut, or 2 small ones
• 200 g fructose
• 1 vanilla pod, scraped out
• 1 lime (s), (the juice and zest)
• 0.5 teaspoon ½ cinnamon powder
• 1 pinch nutmeg, grated
• 1 shot rum

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Instructions

1. Beat the coconut and remove the coconut flesh. Remove the thin brown skin with a vegetable peeler. Puree the coconut meat in a blender.
2. Bring the coconut puree to the boil with 50 cl water, the split vanilla pod, sugar, the grated lemon peel, cinnamon and nutmeg.
3. Let it boil for about 30 minutes, then add the rum and then fill it into sterile twist-off glasses.