Monday, June 14, 2010

Toasted Coconut


03.28.10

After we were so disappointed by our recently completed coconut infusion, we decided to try to improve upon it. Lissa was experimenting with making homemade Samoa girl scout cookies. After toasting the coconut for the cookies, she was wondering how a toasted coconut infusion would come out. Luckily, there has been 5 oz of Fris sitting in L's kitchen, waiting to be used.

We used 2.5 cups of fresh, grated coconut for 750 ml (~25oz) vodka in our coconut infusion. To scale the same we'd use 1/2 cup toasted coconut. However, that infusion took 3 months, so we'll use more coconut in a hope to bring down the infusion time.

1 cup (store bought this time!) sweetened shredded coconut. Toast for ~15 minutes in a 300 degree oven. Stir every 4-5 minutes to ensure even toasting and to prevent burning. L found that she liked the flavor better when the coconut was a light golden brown, instead of golden brown, so toast the coconut to your own taste. We ended up with just less than a cup of coconut after the toasting and taste testing. We added this to the 5oz Fris vodka, and we have no idea if this will come out well or how long it will take.


06.14.10 
Filtered the toasted coconut vodka. This turned out far better than the regular coconut vodka. The flavor is a lot stronger. This will be how we make coconut vodka from now on.
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5 comments:

  1. AnonymousOctober 20, 2011 at 12:59 PM

    And how did it go? Do we know yet? :)

    ReplyDelete
  2. AnonymousOctober 20, 2011 at 1:38 PM

    Toasted coconut turned out much better than regular. It was faster and smoother. We will update with proper info soon!
    E

    ReplyDelete
  3. AnonymousApril 4, 2012 at 12:41 PM

    Did you ever try simply driling a hole in the coconut, draining the milk and filling it with vodka? I use this technique to finish pinaple infused rum, its a bit eccentric but tastes great

    ReplyDelete
  4. HeatherApril 19, 2013 at 10:40 AM

    I read elsewhere that using coconut sap (which is sold as "coconut sugar") can be used to infuse vodka (it's how they make the Filipino drink Lambanog). I have used coconut sugar in my coffee and it definitely lends a nutty flavour to it. Perhaps a combo of the toasted coconut and sugar might produce a nice drink? I live in Canada and am not able to buy either pineapple or coconut vodka in my area. I'd really like to reproduce a drink I had a Mick Fleetwood's place in Lahaina, Maui because it was so delicious! It's called Lime in the Coconut (http://s162349.gridserver.com/menu/cocktails-3/)

    I am going to try your recipe! Thanks!

    ReplyDelete
  5. Journeys of InfusionFebruary 17, 2014 at 8:23 PM

    Anonymous3 - We haven't tried drilling a hole in the coconut before, but we did chop up fresh coconut and the results were lackluster. Here's our post for it:
    http://journeysofinfusion.blogspot.com/search/label/Coconut

    Heather - we haven't tried the coconut sugar, but will add that to our list of experiments to try. Thank you!!
    How did your drink recreation go?

    -Lissa

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