Coconut Rum Liqueur

Summary

Prep Time	10 mins
Total Time	42 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

2 bottles rum, brown (Caribbean overseas serum), 40%, 0.7 liters each
200 g desiccated coconut
250 ml maple syrup
2 cinnamon stick (s)
2 vanilla pod (s)

Instructions

Halve the vanilla pods and scrape out. Put the pod, pulp and other ingredients in a large, sealable container with a capacity of at least 2 liters.
Let it steep for at least 6 weeks in a dark place. The coconut flakes give off fat that floats on the surface and does not look very appetizing, so shake or stir at least once a week.
After the 6 weeks, filter the rum. To do this, first pass the rum through a sieve and remove the spices. If a press is available, squeeze the desiccated coconut to get 100 to 200 ml extra. But that is not necessary.
Then pass the rum through a coffee filter. Plan a relaxing half day for this, where you pour more water every hour. The coconut oil settles on the bottom and slows down the filtering process, but increases the efficiency of the process. So take it and just pour it over and over again. If the fat base becomes too thick, do not change the filter, but remove the fat with a spoon.
The liqueur now has an intense coconut aroma with a pleasant sweetness and tastes great with ice cubes.
Based on the Hudson Bay Rum from Gothica74.

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