Description
Coconut infused rum is your golden ticket to tropical flavor—fresh, balanced, and free from the syrupy overload of store-bought liqueurs.
Ingredients
Scale
- 2 ½ cups light or aged rum (70–80 proof)
- 8–10 oz chopped fresh coconut or rehydrated dehydrated coconut
- Optional add-ins: ½ vanilla bean, 3–4 cardamom pods, 1 stalk lemongrass, ½ tsp peppercorns, 1 small dried chili, pineapple or mango chunks
Instructions
- Drain and open a fresh coconut. Remove the meat and chop it into small chunks. If using dehydrated coconut, rehydrate in warm water for 20–30 minutes.
- Place the coconut into a large sealable glass jar and pour the rum over it until fully submerged.
- Seal the jar tightly and shake to mix. Store in a cool, dark place for 14–21 days, shaking daily.
- Taste after day 10. If desired, add optional spices or fruits during the final week of infusion.
- Once the flavor is perfect, strain through cheesecloth or a coffee filter to remove all solids.
- Transfer the filtered rum to a clean bottle, label with date and ingredients, and store in a dark cabinet.
Notes
Fully strain the rum to avoid spoilage and cloudiness. For a Malibu-style sweetness, add ½ oz simple syrup per cup and refrigerate.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Drinks
- Method: Infused
- Cuisine: Tropical
Nutrition
- Serving Size: 1 oz
- Calories: 65
- Sugar: 0g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: coconut rum, infused rum, homemade rum, tropical cocktail, DIY spirits