Making Your Own
Coconut Rum Cream
There are very few things that remind us of summer on the beach, as the smell of coconut and the taste of rum. Now you can bring these two together in the comfort of your own home.
Ingredients
1 Cup Sugar
1 Cup Water
1 Can (14 oz) of Coconut Milk (or make your own, see facing page)
2 tsp Coconut Extract
1 Cup of White Rum at 50% ABV
Procedure
Make a simple syrup by combining water and sugar, constantly stirring over medium to high heat until it reaches the boiling point. Remove from heat let stand until it reaches room temperature.
Combine the simple syrup, coconut milk and the coconut extract until they are thoroughly mixed. Add the rum and stir until the rum has been fully incorporated. Store in the refrigerator for up to one month. Shake well before serving.
Making Your Own Coconut Milk
Ingredients
4 cups of Water
1.5-2 cups of Shredded Coconut (unsweetened)
Procedure
Heat water, but don’t boil. It should be hot, but not scalding.
Put coconut in blender and add water. (If all water won’t fit, you can add the water in two batches).
Blend on high for several minutes until thick and creamy.
Pour through a mesh colander first to get most of the coconut out, and then squeeze through a towel or several thicknesses of cheesecloth to get remaining pieces of coconut out.
If you have to split the water, put all the coconut that you strained out back in the blender, add the remaining water, and repeat.
Consume immediately or store in the fridge for up to 3-4 days.