Coconut Liqueur

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Open the 2 coconuts. Extract the flesh from the shell, remove the brown outer layer, and cut into small pieces. Reserve the coconut milk in a separate cup.
Pour roughly 1 cup of water into a pan and bring to a boil over medium-high heat. Add 1 tablespoon sugar and 1 pack vanilla sugar. While stirring, slowly add the rum in small amounts as the sugar dissolves, about 2 minutes. Add the reserved coconut milk and return to a boil. Add the remaining 1 tablespoon sugar, remaining vanilla sugar pack, and coconut pieces. Reduce heat to low and simmer for 60 minutes, gradually adding rum as needed to maintain roughly 1 cm of liquid on top.
Let the mixture cool to room temperature. Pour the mixture into a large container and pour the remaining rum over the top. Seal tightly and let stand for 1 month.
Strain the liqueur through a fine sieve to remove all coconut pieces.
Serve the liqueur pure or dilute with cream in a 1:1 ratio if desired.
The strained coconut pieces are edible and taste good soaked in rum.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.