Coconut Liqueur
Sweet liqueurs and cordials are very much to women's taste. While making coffee liqueur, I was thinking about another sweet treat that would go with chocolate. And so I headed to the shop to buy coconut in various forms. Coconut liqueur is very simple to make.
The biggest problem, as usual, was opening the nut itself. A flathead screwdriver and a hammer came to the rescue. Into a large jar we put the inside of the coconut, add about 300 g of desiccated coconut and pour pure spirit (500 ml) over it all.
Such a fabulously coconutty mixture should go into a cool, dark place for about 7 days. Every now and then it's worth stirring the contents of the jar, so the spirit draws out as much flavour as possible from the coconut and the flakes.
After a week we drain off the flakes. It's best to use gauze or a towel for this and squeeze out all the alcohol. Into a large pot we pour a can of sweetened condensed milk and a can of coconut milk. We mix it all together. We add the drained-off spirit, blend it and pour it into a bottle.
Right before serving, the bottle should be shaken firmly. Coconut liqueur tastes best cold.
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