coconut extract recipe


This cheesecake also works in bite size. The coconut should have cracked in several places.

Anyways I had it on hand so I used it. Nutrition Information It’s a … But, they’re messy and can take a while to assemble. Please leave a comment on the blog or share a photo on Facebook, Filed Under: gluten free coconut recipes, gluten-free Tagged With: coconut, dairy free, diy, gluten-free, homemade, vegan, I will try it and contact you in a week or two, Hi James, I hope that your coconut extract turns out deliciously! -Brianna. The alcohol extracts the flavors of the coconut, and then can be used to flavor other dishes like gluten free coconut cake, gluten free coconut layer cake, or gluten free coconut cream pie.

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Several things can have a great effect on the flavor of your coconut extract.

¾ cup Rum or other distilled alcohol (enough to cover the coconut)

Butternut squash, apples, cabbage, pumpkin, brussels sprouts, cranberries and more are available in abundance – yay! You only need 2 ingredients. I agree, if you leave your extract longer it will increase in intensity. Cuisine:

I’ve made this extract ith toasted coconut and it is usable with just a week of steeping, but it certainly gets stronger once it reaches a month. Homemade Coconut Extract is easy to make and naturally adds a sweet tropical coconut flavor to all your favorite recipes. Place 1/3 cup coconut into a 1-cup glass jar with lid and pour the vodka over it.

It has a great smoky flavor! I have had a hard time using it up because it still has the brown “skin” on it. Have you ever made your own vanilla extract?

I used some fresh shredded coconut that I had in the freezer hen I first made coconut extract.

Keep a close eye on it, so you don’t burn your coconut. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. (I now let my coconut extract for 4-6 weeks for an even better flavor!). I originally only let my coconut extract infuse for a week and a half, and then I had to use more coconut extract to get the desired flavor.

Place the shredded coconut in a jar or other airtight container.Pour enough rum over the coconut to cover it. I’m Brianna and I started Flippin’ Delicious more than 7 years ago because I believe that no one should have to miss out on their favorite foods just because they have to eat gluten-free or are juggling other food allergies. The rum has a bit more depth than vodka, and really compliments the coconut. If I’m not using fresh toasted coconut, I like to use toasted unsweetened coconut. Making homemade coconut extract is just as easy as making vanilla extract! I just sometimes want to use it sooner.

Once your coconut is toasted, remove it from the oven and let cool.

Serving Size 1

Vanilla extract. Please leave a comment on the blog or share a photo on Facebook Place 1/3 cup coconut into a 1-cup glass jar with lid and pour the vodka over it.

Reserve the remaining coconut for another use. Do not use a flavored rum, like a spiced rum or a coconut rum to make your extract.

You could use vodka, or really any distilled spirit to extract the flavors from your coconut. Combine the two in a jar or other airtight container, and leave it in a cool dark place. Thank you for the feedback, Lucas.

Toss a vanilla bean in some alcohol (normally vodka) and then let it sit for a while.

-Brianna, Is Refrigeration after making it required, Hi Margaret, I used rum because it just seemed right to use a tropical alcohol with the coconut. Once your extract has reached your desired level of coconutty-ness, drain the extract from the shredded coconut and store it in an airtight jar in the fridge. Strain the coconut and discard.

Check it every 2 minutes, and once it starts to turn golden, stir every minute or two. Whenever I add it to smoothies or something it adds a funky texture. All nutrition info is a guestimate and will vary depending on the ingredients you use. The alcohol will extract the flavors just the same.

In fact, I swear most coconut cream pies are really vanilla custard pies with coconut shavings on top. I put mine in my cupboard and gave it a good shake every day or so. When I've made homemade coconut extract with dried coconut that I've toasted, it has had a stronger flavor. (Read more about Gluten-Free spirits and alcohol on GF Jules.).

Total Time:

Unflavored rums are gluten-free too, and are made from fermented sugar not heat, rye, or barley. 10 minutes This method will work on dried coconut and fresh coconut, however fresh coconut will take much longer to toast. Just A Pinch Recipes - # 1 Site for Real Recipes from Real Home Cooks, Show 6 Comments & Reviews, 7 Feel-Better Homemade Chicken Soup Recipes.

Rinse the coconut meat under cool water and pat dry.

Use 80 proof or higher. I really like using white rum to make coconut extract. Go ahead and use dried shredded coconut instead of fresh or frozen coconut. My idea was to make a cheesecake taste like my favorite candy bar, which has chocolate, coconut and almonds.

I’ve made vanilla extract and coconut extract, and both are very easy and fun!

Place the shredded coconut in a jar or other airtight container. When I make coconut cake, I also add coconut milk for the liquid, which really seems to bolster the wonderful flavor of coconut in the cake. —Keri Brammer, Lawton, Oklahoma

Return the vodka to a clean jar or to its original bottle and store in a cool place for up to a year. All my extracts are done between 5-6 weeks, and they are concentrated to the maximum at 6.

Don’t let that deprive you of that magical flavor combination.

From soups to casseroles to breads, here are 16 delicious recipes to make with these wonderful seasonal ingredients that your taste buds will love.

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