Coconut Rum Problem

[canadianmoonshiner]

I made sone "malibu" that is really weird.

The taste was wonderful & creamy, not clear like the commercial crap.

Problem is... it started out as a nice emulsion that hardly separated (oil & water). Then about 2 inches at the top of the bottle would become clear after a few days. I'd shake it up & it might be ok for a week then saparate again, but at a different point. Two bottles of the same batch behaved exactly the same. I thought ok... maybe it needs more lecithin. So I doubled the quantity of soy lecithin, & ran it through my blender for at least 10 minutes. This is where things got really interesting. At first it looked ok, but after a few days it would separate again, sometimes only a couple inces of clear on top, sometimes as much as half. The oils seem to be tending to separate rather than emulsify, which the lecithin should promote, right... Now it has 2 inches of fats (SOLID) floating on top of the clear stuff. Completely opposite of how it started! On the very top it looks like the soy lecithin (yellowish oily-sticky stuff) has itself become separate.

Here are my notes before addition of extra lecithin & blender:

Alc for 3000ml @ 30% (921g xx rum @83%)
Macerate 300g-shredded coconut for 4 weeks
Filter, add some boiling water to remaining coconut & shake to remove remaining alc from coconut (repeat several times), add 6.6g soy lecithin, (shake the crap) 900g sugar syrup & top up with water to 3000mL let cool & filter until floaties gone.

Any suggestions??? I will strain it again to get all the fat out, but I really like the creamy look & texture. Next time I may try a different approach (coconut milk or distill after maceration to get oils out?) but I want to know how to adjust this recipe to make it work.

[absinthe]

i have never made coconut rum but i have made coconut milk and cream and squeezing the coconut will release more fats and so will the hot water try just soaking it and filtering it,

you might be able to add the pressings to a wash you plan to use for coconut rum like adding the feints.

don't know if I'm right but i know to make coconut cream you simple grate and squeeze fresh coconut and then soak and heat whats left and drain and squeeze again for the "milk" (not the drinking milk the cooking milk) although you could also try making or buying coconut milk and adding that.