Cocoanut flavored rum

[Guest]

Hello All,
I would like to duplicate, if possible, the flavor of Malibu Rum...could this be accomplished by using cocoanut milk? I was thinking of adding two cans (12oz) of the milk into the rum wash and then do a slow spirit run. Has anyone had any experience with this? The product label notes that cocoanut milk is very high in fat...how will this fat react in a wash?
Could it be used in a flavoring sump (similar to gin/juniper berries), or would cocoanut meat be better with the sump method? I don't doubt that Malibu Rum is made from neutral spirits, extracts and sugar...can cocoanut rum be made in a pot still? Thanks

[wineo]

I havent tried it but if you have a gin head,that would be the way to go.
The coconut milk may produce a cloudy spirit because of the fats.If it does,why not just flavor the finished booze with it,and add some fresh coconut and macerate for a while.If it turns out cloudy anyway,it wouldnt matter,as long as it taste good.I have a feeling it would be much better than malibu.Dont use the scredded coconut because its treated with sulfites.

[bronzdragon]

I'll preface by saying that I haven't tried this. But more then likely the coconut rums are white rums that have been flavored after they were made. In other words, make some white rum and flavor it with coconut essence or extract.

I wouldn't go with coconut milk though. If you wanted to make your own flavoring. I would take some flaked baking coconut and put it in a quart jar. Cover the coconut in a neutral spirit or white rum and let it sit for a week or two. Shake it once in awhile.

When you taste the rum alone and it has a high coconut flavor, I'd strain the alcohol out of the coconut and use that to mix in to your other rum. That way you could get it as strong or as weak as you wanted.

Oh, and make some rum balls with the soaked coconut so that doesn't go to waste!

cheers

~r~

p.s. i was posting at the same time as wineo. I don't know about the sulfite thing, I'll take his word on it. You may get a fresh coconut then and do the same thing. What do sulfites do to a liquor mix if it's added to the liquor after the distilation?

[Bootliquor]

Ok,
Tried the above method of baker's cocoanut and neutral spirits...after several weeks, and many shakings, the product is sweet, but has only a very faint smell of cocoanut and no cocoanut flavor....back to the drawing boards...how about using cocoanut coffee flavoring? Anybody have another suggestion? Thanks

[bronzdragon]

I've never tried it, but have you used an essence such as this?

http://www.brewhaus.com/CocoRum_Essence_p/20001080.htm

another idea, they do make coconut flavoring for cakes and such ... just make sure you get the water based flavoring and not oil based.

~r~

[Bsnapshot]

A long time ago I was trying to do the same thing. What I did is made a simple syrup one part sugar to 1/2 part water. Put it in a sauce pan and bring up to a boil. Stir while boiling for about one minute until sugar is dissolved. Let cool to room temp. add in coconut flavoring bought from the grocery store and mix. Start out buy adding 1/2 cup of syrup to bottle. Then top off with white rum. Add more or less of the syrup to taste.

1 Cup Sugar
1/2 Cup water
1 Table spoon Coconut flavoring (Extract)

[mikeac]

Ok,
Tried the above method of baker's cocoanut and neutral spirits...after several weeks, and many shakings, the product is sweet, but has only a very faint smell of cocoanut and no cocoanut flavor....back to the drawing boards...how about using cocoanut coffee flavoring? Anybody have another suggestion? Thanks

I didn't read this but have been trying it with success so far. We used sugarless shredded baking coconut. I think we filled a beer bottle 2/3 full of coconut and topped it off with rum. After sitting a week, it tastes very coconutty! Even at 76%. Will let sit another week or two, then use it to flavor.

[jcaesar625]

I work with a Puerto Rican gal, and she said in her home country they would drill a hole in a coconut, drain the milk out, fill it with white rum and cork it. They let it sit for a couple weeks and then drink. I have been wanting to try this, but since I moved away from Florida, I don't have an abundant supply of coconuts in my yard like I use to.