The EASIEST way to make Coconut Rum

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Here'a an easy way to make a Coconut Rum. When testing out various methods to make this, I tried a simple 7 day infusion, 1 day infusion, a quick blender infusion and a blender + whipped creamer infusion and after all that I determined that the 7 day infusion worked best. While there is a ton of coconut in this coconut rum, the flavors are more mellow than many coconut rums that use extracts, vanilla or sugar to enhance the flavor. This is a cleaner take on a coconut rum with the idea that you can add your own sugar, syrups, and flavorings to your cocktails as needed.
Shredded Desiccated Coconut from Amazon:
I've not had any of these, but I've used all of these brands before and have always been happy with their other products
- Ava Farms: amzn.to/3JoTzT6
- Anthony's: amzn.to/4d11XWz
- Spicy World: amzn.to/4cX5nto
Recipes at the bottom of this description
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📃 Episode Chapters 📃
00:00 Introduction
00:58 what you'll need
01:56 Making the Coconut Rum
04:12 Using it in a Daiquiri
07:07 Drinking it in a Daiquiri
📖 Recipe(s) 📖
Toasted Coconut Rum
750 ml Rum
100 grams of dried coconut
100 grams of dried and toasted coconut
#Cocktails #TikiCocktail #TropicalCocktails

Опубликовано:

30 июн 2024

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Комментарии : 48

@makeanddrink 2 месяца назад

If you're looking for coconut online, here are some options. I've not had any of these, but I've used all of these brands before and have always been happy with their other products - Ava Farms: amzn.to/3JoTzT6 - Anthony's: amzn.to/4d11XWz - Spicy World: amzn.to/4cX5nto

@tularjaggs334 2 месяца назад

Hey what about fat washing with coconut oil? I'm curious to know how that compares, it's my go-to method with gin and it works very well. 4:1 ratio, 12 hours randomly shaken, settle/separate for 24hrs, freeze, filter. Try it in a Bennett.

@robertpettigrew9042 3 дня назад

@@tularjaggs334 coconut gin? How does that play with the juniper? Very curious!

@tularjaggs334 3 дня назад

@@robertpettigrew9042 Juniper slightly muted, but they work well together imo. It's just a different coconut gin. :) I find you still get juniper etc. up front then powerful lingering coconut. Try it, pretty inexpensive experiment. Just takes a bit of time.

@spencergreer526 4 дня назад

Thrashers is a great choice as it is steeped then re steeped with toasted coconut!

@chicagoan 2 месяца назад

Now we need a side-by-side with the new Planteray Cut 'n Dry. Looks good!

@makeanddrink 2 месяца назад

We shall see!

@mattmathai 2 месяца назад

Ran some unsuccessful experiments with using coconut oil to fat wash rum and also tried making a coconut tincture using coconut extract. I wasn't pleased with either result. Most coconut rum resembles suntan lotion. The best I've found is RumHaven. I'll give this method a try. Thanks

@alecadams6973 2 месяца назад

I've tried coconut oil fat washing before and it was too oily. Dried unsweetened is the best way, though I totally didnt consider toasting it and I will absolutely be trying it. Thanks! Also I used plantation 3 star. The light jamaican flavor went well with it.

@jjdawg9918 2 месяца назад

Excellent! The flora de cane..perfect choice. Homemade powder sugar perfect. That has to be mighty fine daiquiri. P.S. A tool I use for a lot of my tikiology is a Food-saver vacuum packer with mason jar attachment. I use mason jars to to pull the air out of and infuse a lot things ...like coconut rum, oleo saccharin's, diy bitters, Falernum. it's also good for pulling out moisture for things like your powdered sugar to keep it from clumping. You can reuse the lids over and over again (folks please don't confuse this with pressure canning where the lids are single-use only...same lid different use)

@theaussiebartender 2 месяца назад

I tried making this in a similar way back in Covid and found the exact same thing. Made a toasted version and non toasted… macerated it for a month… Still very subtle and not what I was wanting. Great episode as always brother! 🙌🏼

@socialswine3656 2 месяца назад

At my old work we used to do toasted desiccated coconut AND virgin coconut oil fat wash Bacardi OCHO. Just infuse overnight. Was pretty great.

@ThomasLeo 2 месяца назад

I literally did the same thing! iSi and regular infusion with toasted fresh coconut resulted in basically a fat wash. Ended up doing trader Joe's coconut Flakes, only I put them on parchment paper to toast in thr oven. I also did equal parts Plantation Original Dark & Twenty Boat sugar can rum (made in MA, not Agricole)

@ThomasLeo 2 месяца назад

I made an awesome Mai tai using the SC template but with the coconut rum, a simple containing muscovado & regular sugar, a quarter oz of Lemon Heart over the top.

@jarrod-smith 2 месяца назад

Definitely going to give this a whirl. Thanks for sharing your experiment.

@jhcarrothers 2 месяца назад

So much knowledge in one video!!!

@williamjohnson9374 2 месяца назад

Great video, thanks for doing the study for us. I’m glad the slow method worked out as it’s the easiest and the one I would probably give a whirl. The best coconut rum I have found is Siesta Key, great on a rock with a lime wedge.

@benandrovich112 2 месяца назад

Great video dude!! I’m excited to see which Rum Barrell recipe you do next!!

@nickmonts 2 месяца назад

I just invested in some koloa coconut rum Just moving on from malibu But I will try this with only toasted coconut

@socialswine3656 2 месяца назад

Adding a small amount of coconut extract also could be fun if you want just a little bit of that Malibu "sunscreen" vibe

@DavidHallidayMusic 2 месяца назад

Cool, Derek. I’ll have to give that homemade powdered sugar a try in my daiquiris!

@billbrydon3725 2 месяца назад

That business with the powdered sugar is fascinating.

@adamsaunders5364 2 месяца назад

A longer steeping time could give you a little more flavour. What would 1 month of infusion be like compared to the 1 week? When I made made my own allspice dram, I worked out that 3 weeks was a good amount of time for a bright punching flavour.

@MelissaGiraldez 2 месяца назад

Wonder if you could prevent clumping of powdered sugar by throwing a piece of old bread to soak up humidity. I’d change it out periodically.

@jorgefraiche 2 месяца назад

Salud🍻 from mexico🇲🇽

@kpp4492 2 месяца назад

Interesting approach, using Cut and Dry shreds to make a Coconut Rum. 🤔

@jcloiseau 2 месяца назад

Nice. Would be nice to compare it with the usual suspects off the shelf. I will try the sugar thing too :)

@makeanddrink 2 месяца назад

As fun as that might be I don't think I can bring myself to buy a bottle of Coconut Rum let alone several, but maybe I'll change my mind one day.

@dandane3819 2 месяца назад

Could try fatwashing with coconut oil

@lilithdasweet4780 2 месяца назад

I have a bottle of rumchata and don't know what to use it on? could you do an experiment of where it shines and add to the recipe? it would be awesome and I did find anything like it out there

@makeanddrink 2 месяца назад

I have 3 bottles of Rumchata and I do not know what to use them on either. I tried, and it didnt work.

@user-ji2rt8jr4n 2 месяца назад

For the toasting, wouldn't it be easier for larger infusions and consistency overall to bake the coconut to toast it? Or was the stove top as a result of camera work preference

@makeanddrink 2 месяца назад

I find it easier on the stove top, that way I can do it quickly without babysitting the oven and checking in it constantly but it's really a matter of preference.

@murphymalinois 2 месяца назад

Fantastic idea! What's the shelf life on this?

@makeanddrink 2 месяца назад

Probably indefinitely but could lose flavor over time.

@bobsmith5096 2 месяца назад

I tried making my own Coconut Rum with regular coconut white rind and let it sit for a month…didn’t come out with a bunch of coconut flavor. Do you think there is a direct relationship to amount of coconut to final coconut flavor in the Rum?

@makeanddrink 2 месяца назад

The more coconut you use the more intense the flavor will be, but this will never be like malibu or anything else that has sugar, extracts or natural/artificial flavors. Raw coconut is pretty mild in general, so not matter how much you use it's never going to be crazy intense.

@bobsmith5096 2 месяца назад

@@makeanddrink thanks for the quick answer. Appreciate it! Keep making awesome vids and you are now my go to for first check of what’s new on RU-vid

@Xune666 2 месяца назад

I wonder how it compares to coconut oil fat washing - do you have any experience with it?

@FrobozzElectric 2 месяца назад

This is my question also. That's how I always make coconut rum. Based on the video it seems like the fat washing method gives a stronger coconut flavor, because it's not really what I would call subtle.

@makeanddrink 2 месяца назад

They're going to be different. Fast-washing is great but I wanted to get away from that to have a more complete coconut flavor as well as incorporate the toasted aspect. And while fat-washing would give you a silkier texture, I wanted this to be more straight rum. Then you could build flavors and add sweetness in a cocktail with a very generic toasted coconut flavored rum.

@7-Liana-7 2 месяца назад

Hm..interesting recipe 🤨...basically it's rum infused with coconut.😏 I thought the process was different.😊

@makeanddrink 2 месяца назад

Yep. Coconut rum

@7-Liana-7 2 месяца назад

@@makeanddrink Question: Can Blue Curaçao be made at home?🤔😊

@makeanddrink 2 месяца назад

@7-Liana-7 sure

@7-Liana-7 2 месяца назад

@@makeanddrink In this case Derek, maybe in the future you will also do for Blue Curaçao?😏...Thank you💋. Have a beautiful day.🙂

@GayUberGeek 2 месяца назад

I'm curious how a sous vide method would compare. You pretty much covered the other alternatives. I'm also curious if using a ricer to squeeze more liquid out your nut milk bag would make a flavour strength difference (shout out to Kevin Kos for that tip) - a fair bit of rum was lost to the coconut solids, based on how full the finished bottle was.