Homemade Coconut Extract
|Categories:||Chicken, Other Main Dishes, Rice Sides, Fruit Sides, Fruit Appetizers, Cakes, Pies, Ice Cream & Ices, Cookies, Fruit Desserts, Puddings, Candies, Chocolate, Muffins, Sweet Breads, Smoothies, Ice Cream Drinks, Punches, Cocktails, Non-Alcoholic Drinks, Other Drinks, Dips, Marinades, Chocolate Sauces, Fruit Sauces, Other Sauces, Pork|
|1/3 c||freshly grated coconut|
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DirectionsPlace 1/3 cup coconut into a 1-cup glass jar with lid and pour the vodka over it. Seal and shake to combine.Place in a cool, dark place for 5 to 7 days, shaking to combine every day.Return the vodka to a clean jar or to it's original bottle and store in a cool place for up to a year. Reserve remaining coconut for another use.SIDE NOTE:
To open a coconut
Preheat oven to 375 degrees. Place coconut onto a folded towel set down in a large bowl. Find the three(3) eyes on one end of the coconut and using a nail or a screwdriver and hammer or meat mallet, hammer holes into two (2) of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and back for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler or knife, peel the brown husk from the coconut meat. Rinse coconut meat under cool water and pat dry. Break the meat into 2 to 3 inch pieces. With a grater, grate coconut.