Why It Works
- There's no sugar in this recipe so you get coconut flavor without additional sweetness.
- If you cannot find a whole coconut, you can substitute dehydrated, unsweetened coconut chunks.
- For more flavor, you could add vanilla, peppercorns, grains of paradise, cardamom, ginger, basil, lemongrass, or chiles.
I've always been a coconut fanatic. When I was a kid, my grandpa would tap a coconut twice with a hammer, and then expertly split it in half over a bowl. The juice that flowed out would be used in that night's dinner, but the coconut meat was all mine. I got so greedy that he would make up stories about how eating too much coconut would make my bottom so itchy that I'd be unable to sit down long enough to watch television. (I've since looked this up; turns out it's not true.)
Coconut rum always makes me a little sad, because it never lives up to its promise. I want it to taste like a real coconut spiked with rum. But what you usually get is a syrupy mess. It smells good, so I psych myself up with visions of a big, fat coconut filled with rum—only to taste a viscous mouthful of sugar and artificial flavors. I had just about given up on coconut rum when I tried to make it myself. Yes! It turns out that itispossible to have a coconut rum that just tastes like rum and real coconut.
What's Available to Buy?
Most of what we know as coconut rum is actually coconut liqueur—in addition to rum and coconut (or coconut-like flavoring), it also contains sugar. A lot of sugar. Because of this, using coconut rum as a substitute for rum would be like using simple syrup as a substitute for water. These sweet coconut rums are 42 proof—for comparison, a typical rum would be 80 proof, and most flavored rums are around 70 proof.
Malibu is the most ubiquitous brand, and it's easy to find at most liquor stores. Captain Morgan Parrot Bay, Coruba, Cruzan, and Don Q are a little harder to come by. When used sparingly, Malibu and the rest of this 42-proof gang can add a little tropical splash to a drink. However, more often than not, coconut liqueur is the inspiration for sickeningly sweet shots and syrupy umbrella drinks. If a shot is named after a bad euphemism for a sex act, chances are there's coconut rum in it.
Bacardi and Brinley Gold both have coconut-flavored rums that are less sugary and, at 70 proof, more like a spirit than a liqueur. The coconut flavor in these isn't as strong as it is in Malibu, Cruzan, or any of their sweeter counterparts and the rum is more pronounced. If you wanted a little coconut in your co*cktail without a sugar overdose, these would do the job.
Why DIY?
Visit any of the distilleries that make coconut rum, and you'd see a bunch of barrels of flavoring rather than a bunch of actual coconuts. It's also safe to say that the rum they mix with the flavoring would be their lowest quality rum—possibly rum they'd never consider distributing without masking the flavor.
Why drink pretend coconut when you can easily put real coconut into your co*cktails? DIY coconut rum is easy, cheap, and fun to make. It has a fresh and lightly sweet taste along with a fantastic aroma. All you need to make it is rum, a coconut, and a hammer. OK, open the coconut however you like. But you're missing out on the satisfaction that comes from hitting things with a hammer if you do it another way. And you also get a bonus beverage, since the coconut is filled with delicious coconut water.
You can use homemade coconut rum in place of plain rum in co*cktails. Since this recipe doesn't have any sugar, it's a nice way to put a little coconut in your drink without adding sweetness.
I was inspired byMaggie Savarino's coconut rum recipe, though I skipped the additional flavors. She suggests adding half a vanilla bean, a half teaspoon of peppercorns or grains of paradise, or makrut lime leaves. I think cardamom, ginger, basil, lemongrass, or chiles could make for an interesting infusion with more of an Asian flavor.
You can also steep fruit with the mixture for a few days: try pineapple, which adds a hint of pina colada to co*cktails, or mango, kumquats, or guava. If you're looking for a final product that's a bit closer to Malibu, you can add in some simple syrup to taste.
Use It!
Add a little tropical fun by subbing in your DIY coconut rum for plain white rum. It's particularly delicious in aDaiquiri,Hemingway Daiquiri,El Floridita, orMojito. (The coconut flavor would probably get lost in really complicated Tiki drinks that contain multiple rums, liqueurs, fruit juices, and syrups.) Homemade coconut rum is also delicious in rum sauces and homemade desserts.
March 2012
Recipe Details
DIY Coconut Rum Recipe
Prep10 mins
Active15 mins
Infusing Time336 hrs
Total336 hrs 10 mins
Serves20 servings
Makes2 1/2 cups
Ingredients
1 whole, ripe coconut
2 1/2 cups light rum
Directions
Locate the three black dots, or "eyes," on the coconut. Hold the coconut securely, then pierce a hole through one of the eyes by tapping the screwdriver with the hammer. Drain the coconut water out and reserve it for another use.
With a firm hold on the coconut with one hand, use the other hand to tap forcefully around the center equator of the coconut with the hammer. Rotate the coconut and continue to tap along the equator until you see a crack forming. (Some stores will even start a hairline crack in the coconut in order to make this process easier.) Once the crack has gone across most of the coconut, pry the coconut apart with your hands or with the screwdriver.
Use a sharp knife to separate the white coconut meat from the coconut shell. Discard shell. Chop coconut meat into chunks—you will get around 10 ounces of coconut meat.
Place the coconut chunks in a sealable glass jar and pour in rum. Seal and shake. Let it steep for a minimum of 2 weeks and up to 3 weeks, shaking often. Sample as you go to see how the flavor is progressing. Once desired flavor is achieved, remove the coconut chunks. Strain through cheesecloth or coffee filter, then store in a glass bottle or jar at room temperature for up to a year.
Special Equipment
Hammer, screwdriver or ice pick, sharp knife, cheesecloth or coffee filter
Notes
If you cannot find a whole coconut, you can substitute dehydrated, unsweetened coconut chunks. Soak them in warm water until they are moist again, about 30 minutes. The flavor will not be as bright as with a fresh coconut, and you may have to adjust your steeping time.
If you have access to a fresh coconut, don't be scared off by having to crack it open—it's easier than it seems and the sweet flavor is worth the extra effort. Be sure to select a ripe coconut that's brown on the outside, rather than a green young coconut. When you shake it, you should hear a lot of liquid slosh around. (I was able to get 12 ounces of coconut water out of mine.) Your coconut meat should be white without any mold. I've outlined my method for opening a coconut here, but use whichever method you feel is the most safe and effective for you.
If you decide to add spices or herbs to your steeping mixture, keep in mind that they will release their flavor more quickly than the coconut. So you should put them in the jar toward the end of the steeping time, and remove them if the flavor starts to take over.
Read More
- The Serious Eats Guide to Rum
