Best Coconut Extract Recipes

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HOMEMADE COCONUT EXTRACT



Homemade Coconut Extract image

I am tired of wasting money on store bought pure extracts, so I have been researching different extract recipes. Even though there are very good recipe's for Vanilla extract on here, I wasn't able to find others. I am also aware that it's easy to substitute ingredients to make them, sometimes I like to look at its own...

Provided by Dawna Granger

Categories     Other Sauces

Time 25m

Number Of Ingredients 3

1 coconut
1/3 c freshly grated coconut
4 oz vodka

Steps:

  • 1. Place 1/3 cup coconut into a 1-cup glass jar with lid and pour the vodka over it. Seal and shake to combine.
  • 2. Place in a cool, dark place for 5 to 7 days, shaking to combine every day.
  • 3. Return the vodka to a clean jar or to it's original bottle and store in a cool place for up to a year. Reserve remaining coconut for another use.
  • 4. SIDE NOTE: To open a coconut Preheat oven to 375 degrees. Place coconut onto a folded towel set down in a large bowl. Find the three(3) eyes on one end of the coconut and using a nail or a screwdriver and hammer or meat mallet, hammer holes into two (2) of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and back for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler or knife, peel the brown husk from the coconut meat. Rinse coconut meat under cool water and pat dry. Break the meat into 2 to 3 inch pieces. With a grater, grate coconut.

COCONUT EXTRACT



Coconut Extract image

Make and share this Coconut Extract recipe from Food.com.

Provided by Mom2Eight

Categories     Low Protein

Time P7DT15m

Yield 2 serving(s)

Number Of Ingredients 3

1 fresh coconut, see Cook's Note
1 1/2 ounces grated fresh coconut, approximately 1/3 cup
4 ounces vodka

Steps:

  • Cook's Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes.
  • Turn the coconut upside down over a container and drain the water from the coconut.
  • Store the water in an airtight container in the refrigerator for up to a week.
  • Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes.
  • Remove from the oven.
  • The coconut should have cracked in several places.
  • Using an oyster knife or other dull blade, separate the hard shell from the brown husk.
  • Using a serrated vegetable peeler, peel the brown husk from the coconut meat.
  • Rinse the coconut meat under cool water and pat dry.
  • Break the meat into 2 to 3-inch pieces.
  • With the grater disk attached to a food processor, grate the coconut.
  • Place 1 1/2 ounces of the coconut into a 1-cup glass jar with lid and pour the vodka over it.
  • Seal and shake to combine.
  • Place in a cool dark place for 5 to 7 days, shaking to combine every day.
  • Strain the coconut and discard.
  • Return the vodka to a clean jar or to its original bottle and store in a cool place for up to a year.
  • Reserve the remaining coconut for another use.

Nutrition Facts : Calories 916.7, Fat 73.6, SaturatedFat 65.3, Sodium 44.5, Carbohydrate 33.5, Fiber 19.8, Sugar 13.7, Protein 7.3

COCONUT EXTRACT



Coconut Extract image

Provided by Alton Brown

Categories     condiment

Time P5DT30m

Yield about 1/2 cup extract

Number Of Ingredients 3

1 coconut, see Cook's Note
1 1/2 ounces freshly grated coconut, approximately 1/3 cup
4 ounces vodka

Steps:

  • Cook's Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.
  • Place 1 1/2 ounces of the coconut into a 1-cup glass jar with lid and pour the vodka over it. Seal and shake to combine. Place in a cool dark place for 5 to 7 days, shaking to combine every day. Strain the coconut and discard. Return the vodka to a clean jar or to its original bottle and store in a cool place for up to a year. Reserve the remaining coconut for another use.

COCONUT EXTRACT



COCONUT EXTRACT image

Categories     Fruit

Number Of Ingredients 3

1 coconut (see Cook's note)
1 1/2 ounces freshly grated coconut (approximately 1/3 cup)
4 ounces vodka

Steps:

  • Place 1 1/2 oz of coconut into a 1-cup glass jar w/ lid and pour the vodka over it. Seal and shake to combine. Place in a cool dark place for up to 5 to 7 days, shaking to combine every day. Strain the coconut and discard. Return the vodka to a clean jar or to its original bottel and store in a cool place for up to a year. Reserve the remaining coconut for another use.

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