If you want Malibu:
Take 500 grams of dried shredded coconut (easier to deal with than the tine dessicated flakes) cover with 2-3 L (how much coconut flavour do you want? More; use less booze, less; use more booze) of 40% neutral and leave for a week/ until the spirit takes on a pale gold/ yellowish tint.
Run the spirit through a fine metal sieve to remove large bits of coconut.
Put what you collect in the tallest, narrowest glass or stainless steel container you have and put it in the fridge over night.
IN the morning skim the scum of solidified coconut fat off the top of the liquid (trust me coffee filtering before you do this will drive you insane)
You may want to let it come back to room temperature and then repeat the above process.
Once you are basically getting no beads of solid fat on top after chilling THEN run it through a coffee filter and let it sit a few days.
If it stays clear then add sugar syrup to taste and a good hit (2-3 tsp per L) of Good vanilla essence to your total and let it mature a month or two. NOTE: If you add sugar syrup before filtering this also makes filtering more of a bitch than it already is!
Mine works out to about 30-35% ABV and the OH loves it with orange juice
