Summary

Ingredients

• 250 ml cream, liquid
• 100 g desiccated coconut
• 3 teaspoons coffee, instant
• 3 egg (s), including the yolk
• 75 g powdered suar
• 250 ml rum, white

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Instructions

1. Heat 250 ml cream in a pot over medium-high heat for 2-3 minutes until it reaches a boil.
2. Line a sieve with muslin cloth and place 100 g desiccated coconut in it.
3. Pour the hot cream over the coconut and let it steep for 1 hour.
4. Squeeze the coconut firmly through the cloth to extract all the liquid, then discard the coconut solids.
5. Stir 3 teaspoons of instant coffee into the strained coconut cream.
6. Whip 3 egg yolks (separated from the whites) with 75 g powdered sugar for 5 minutes until light and creamy.
7. Combine the whipped egg-sugar mixture with the coconut-coffee cream, then add 250 ml white rum and stir well.
8. Rinse a clean bottle with boiling water and let it cool for 2-3 minutes.
9. Fill the sterilized bottle with the liqueur and seal it.
10. Refrigerate the liqueur; it will keep for about 3 weeks.