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.