If you're looking for coconut online, here are some options. I've not had any of these, but I've used all of these brands before and have always been happy with their other products - Ava Farms: amzn.to/3JoTzT6 - Anthony's: amzn.to/4d11XWz - Spicy World: amzn.to/4cX5nto
Hey what about fat washing with coconut oil? I'm curious to know how that compares, it's my go-to method with gin and it works very well. 4:1 ratio, 12 hours randomly shaken, settle/separate for 24hrs, freeze, filter. Try it in a Bennett.
@@robertpettigrew9042 Juniper slightly muted, but they work well together imo. It's just a different coconut gin. :) I find you still get juniper etc. up front then powerful lingering coconut. Try it, pretty inexpensive experiment. Just takes a bit of time.
There is one rum I've found that uses real toasted coconut instead of the fake 'natural' flavoring...'The Hard Truth', made in Indiana no less. It's great! I'm trying your recipe and using some fresh Madagasgar vanilla pods too.
Ran some unsuccessful experiments with using coconut oil to fat wash rum and also tried making a coconut tincture using coconut extract. I wasn't pleased with either result. Most coconut rum resembles suntan lotion. The best I've found is RumHaven. I'll give this method a try. Thanks
I've tried coconut oil fat washing before and it was too oily. Dried unsweetened is the best way, though I totally didnt consider toasting it and I will absolutely be trying it. Thanks! Also I used plantation 3 star. The light jamaican flavor went well with it.
Excellent! The flora de cane..perfect choice. Homemade powder sugar perfect. That has to be mighty fine daiquiri. P.S. A tool I use for a lot of my tikiology is a Food-saver vacuum packer with mason jar attachment. I use mason jars to to pull the air out of and infuse a lot things ...like coconut rum, oleo saccharin's, diy bitters, Falernum. it's also good for pulling out moisture for things like your powdered sugar to keep it from clumping. You can reuse the lids over and over again (folks please don't confuse this with pressure canning where the lids are single-use only...same lid different use)
I literally did the same thing! iSi and regular infusion with toasted fresh coconut resulted in basically a fat wash. Ended up doing trader Joe's coconut Flakes, only I put them on parchment paper to toast in thr oven. I also did equal parts Plantation Original Dark & Twenty Boat sugar can rum (made in MA, not Agricole)
I made an awesome Mai tai using the SC template but with the coconut rum, a simple containing muscovado & regular sugar, a quarter oz of Lemon Heart over the top.
I tried making this in a similar way back in Covid and found the exact same thing. Made a toasted version and non toasted… macerated it for a month… Still very subtle and not what I was wanting. Great episode as always brother! 🙌🏼
Great video, thanks for doing the study for us. I’m glad the slow method worked out as it’s the easiest and the one I would probably give a whirl. The best coconut rum I have found is Siesta Key, great on a rock with a lime wedge.
I wonder how it would end up if you kept it infusing for four weeks like in any other typical fruit infused spirit recipe. I will definitely try it myself.
A longer steeping time could give you a little more flavour. What would 1 month of infusion be like compared to the 1 week? When I made made my own allspice dram, I worked out that 3 weeks was a good amount of time for a bright punching flavour.
For the toasting, wouldn't it be easier for larger infusions and consistency overall to bake the coconut to toast it? Or was the stove top as a result of camera work preference
I find it easier on the stove top, that way I can do it quickly without babysitting the oven and checking in it constantly but it's really a matter of preference.
I have a bottle of rumchata and don't know what to use it on? could you do an experiment of where it shines and add to the recipe? it would be awesome and I did find anything like it out there
I tried making my own Coconut Rum with regular coconut white rind and let it sit for a month…didn’t come out with a bunch of coconut flavor. Do you think there is a direct relationship to amount of coconut to final coconut flavor in the Rum?
The more coconut you use the more intense the flavor will be, but this will never be like malibu or anything else that has sugar, extracts or natural/artificial flavors. Raw coconut is pretty mild in general, so not matter how much you use it's never going to be crazy intense.
This is my question also. That's how I always make coconut rum. Based on the video it seems like the fat washing method gives a stronger coconut flavor, because it's not really what I would call subtle.
They're going to be different. Fast-washing is great but I wanted to get away from that to have a more complete coconut flavor as well as incorporate the toasted aspect. And while fat-washing would give you a silkier texture, I wanted this to be more straight rum. Then you could build flavors and add sweetness in a cocktail with a very generic toasted coconut flavored rum.
I'm curious how a sous vide method would compare. You pretty much covered the other alternatives. I'm also curious if using a ricer to squeeze more liquid out your nut milk bag would make a flavour strength difference (shout out to Kevin Kos for that tip) - a fair bit of rum was lost to the coconut solids, based on how full the finished bottle was.
If you're looking for coconut online, here are some options. I've not had any of these, but I've used all of these brands before and have always been happy with their other products
- Ava Farms: amzn.to/3JoTzT6
- Anthony's: amzn.to/4d11XWz
- Spicy World: amzn.to/4cX5nto
Hey what about fat washing with coconut oil? I'm curious to know how that compares, it's my go-to method with gin and it works very well. 4:1 ratio, 12 hours randomly shaken, settle/separate for 24hrs, freeze, filter. Try it in a Bennett.
@@tularjaggs334 coconut gin? How does that play with the juniper? Very curious!
@@robertpettigrew9042 Juniper slightly muted, but they work well together imo. It's just a different coconut gin. :)
I find you still get juniper etc. up front then powerful lingering coconut. Try it, pretty inexpensive experiment. Just takes a bit of time.
Now we need a side-by-side with the new Planteray Cut 'n Dry. Looks good!
We shall see!
There is one rum I've found that uses real toasted coconut instead of the fake 'natural' flavoring...'The Hard Truth', made in Indiana no less. It's great!
I'm trying your recipe and using some fresh Madagasgar vanilla pods too.
So much knowledge in one video!!!
Thrashers is a great choice as it is steeped then re steeped with toasted coconut!
Ran some unsuccessful experiments with using coconut oil to fat wash rum and also tried making a coconut tincture using coconut extract. I wasn't pleased with either result. Most coconut rum resembles suntan lotion. The best I've found is RumHaven. I'll give this method a try. Thanks
I've tried coconut oil fat washing before and it was too oily. Dried unsweetened is the best way, though I totally didnt consider toasting it and I will absolutely be trying it. Thanks!
Also I used plantation 3 star. The light jamaican flavor went well with it.
Definitely going to give this a whirl. Thanks for sharing your experiment.
Excellent! The flora de cane..perfect choice. Homemade powder sugar perfect. That has to be mighty fine daiquiri.
P.S.
A tool I use for a lot of my tikiology is a Food-saver vacuum packer with mason jar attachment. I use mason jars to to pull the air out of and infuse a lot things ...like coconut rum, oleo saccharin's, diy bitters, Falernum. it's also good for pulling out moisture for things like your powdered sugar to keep it from clumping. You can reuse the lids over and over again (folks please don't confuse this with pressure canning where the lids are single-use only...same lid different use)
At my old work we used to do toasted desiccated coconut AND virgin coconut oil fat wash Bacardi OCHO. Just infuse overnight. Was pretty great.
I literally did the same thing! iSi and regular infusion with toasted fresh coconut resulted in basically a fat wash.
Ended up doing trader Joe's coconut Flakes, only I put them on parchment paper to toast in thr oven. I also did equal parts Plantation Original Dark & Twenty Boat sugar can rum (made in MA, not Agricole)
I made an awesome Mai tai using the SC template but with the coconut rum, a simple containing muscovado & regular sugar, a quarter oz of Lemon Heart over the top.
I tried making this in a similar way back in Covid and found the exact same thing. Made a toasted version and non toasted… macerated it for a month… Still very subtle and not what I was wanting.
Great episode as always brother! 🙌🏼
Great video dude!! I’m excited to see which Rum Barrell recipe you do next!!
Great video, thanks for doing the study for us. I’m glad the slow method worked out as it’s the easiest and the one I would probably give a whirl. The best coconut rum I have found is Siesta Key, great on a rock with a lime wedge.
Cool, Derek. I’ll have to give that homemade powdered sugar a try in my daiquiris!
I just invested in some koloa coconut rum
Just moving on from malibu
But I will try this with only toasted coconut
I wonder how it would end up if you kept it infusing for four weeks like in any other typical fruit infused spirit recipe. I will definitely try it myself.
Adding a small amount of coconut extract also could be fun if you want just a little bit of that Malibu "sunscreen" vibe
That business with the powdered sugar is fascinating.
A longer steeping time could give you a little more flavour. What would 1 month of infusion be like compared to the 1 week?
When I made made my own allspice dram, I worked out that 3 weeks was a good amount of time for a bright punching flavour.
Wonder if you could prevent clumping of powdered sugar by throwing a piece of old bread to soak up humidity. I’d change it out periodically.
Interesting approach, using Cut and Dry shreds to make a Coconut Rum. 🤔
Salud🍻 from mexico🇲🇽
Nice. Would be nice to compare it with the usual suspects off the shelf.
I will try the sugar thing too :)
As fun as that might be I don't think I can bring myself to buy a bottle of Coconut Rum let alone several, but maybe I'll change my mind one day.
For the toasting, wouldn't it be easier for larger infusions and consistency overall to bake the coconut to toast it? Or was the stove top as a result of camera work preference
I find it easier on the stove top, that way I can do it quickly without babysitting the oven and checking in it constantly but it's really a matter of preference.
I have a bottle of rumchata and don't know what to use it on? could you do an experiment of where it shines and add to the recipe? it would be awesome and I did find anything like it out there
I have 3 bottles of Rumchata and I do not know what to use them on either. I tried, and it didnt work.
Could try fatwashing with coconut oil
I tried making my own Coconut Rum with regular coconut white rind and let it sit for a month…didn’t come out with a bunch of coconut flavor. Do you think there is a direct relationship to amount of coconut to final coconut flavor in the Rum?
The more coconut you use the more intense the flavor will be, but this will never be like malibu or anything else that has sugar, extracts or natural/artificial flavors. Raw coconut is pretty mild in general, so not matter how much you use it's never going to be crazy intense.
@@makeanddrink thanks for the quick answer. Appreciate it! Keep making awesome vids and you are now my go to for first check of what’s new on RUclips
I wonder how it compares to coconut oil fat washing - do you have any experience with it?
This is my question also. That's how I always make coconut rum. Based on the video it seems like the fat washing method gives a stronger coconut flavor, because it's not really what I would call subtle.
They're going to be different. Fast-washing is great but I wanted to get away from that to have a more complete coconut flavor as well as incorporate the toasted aspect. And while fat-washing would give you a silkier texture, I wanted this to be more straight rum. Then you could build flavors and add sweetness in a cocktail with a very generic toasted coconut flavored rum.
Fantastic idea!
What's the shelf life on this?
Probably indefinitely but could lose flavor over time.
Hm..interesting recipe 🤨...basically it's rum infused with coconut.😏
I thought the process was different.😊
Yep. Coconut rum
@@makeanddrink Question: Can Blue Curaçao be made at home?🤔😊
@7-Liana-7 sure
@@makeanddrink In this case Derek, maybe in the future you will also do for Blue Curaçao?😏...Thank you💋. Have a beautiful day.🙂
I've done a few experiments too - mine were all sweet :)
I'm curious how a sous vide method would compare. You pretty much covered the other alternatives. I'm also curious if using a ricer to squeeze more liquid out your nut milk bag would make a flavour strength difference (shout out to Kevin Kos for that tip) - a fair bit of rum was lost to the coconut solids, based on how full the finished bottle was.