The first thing to do is to open the coconuts. Then the inner coconut flesh is freed from the shell and the brown edge and cut into small pieces. The coconut milk is put in an extra cup beforehand, as it will be needed later.
Bring a little water to a boil in a pan. Now add 1 tablespoon of sugar and a packet of vanilla sugar. Every now and then deglaze with a little rum. When the sugar has dissolved, add the coconut milk and bring to the boil. Then add the remaining sugar, vanilla sugar and coconut pieces. Let the whole thing simmer on a low flame for an hour - if there is not enough liquid, top up with rum. There should always be 1 cm of liquid there.
Then let everything cool down and pour into a large container. Pour the rest of the rum over them. Close the whole thing and let it stand for a good month.
Then the liqueur has to be filtered, as small pieces of coconut keep settling.
This liqueur tastes wonderfully pure, but can be diluted with cream in a ratio of 1: 1 if required.
Note: The coconut pieces, which are now soaked in rum, taste very tasty in it.
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