Coconut Extract

Directions

1. 1
   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.
2. 2
   Turn the coconut upside down over a container and drain the water from the coconut.
3. 3
   Store the water in an airtight container in the refrigerator for up to a week.
4. 4
   Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes.
5. 5
   Remove from the oven.
6. 6
   The coconut should have cracked in several places.
7. 7
   Using an oyster knife or other dull blade, separate the hard shell from the brown husk.
8. 8
   Using a serrated vegetable peeler, peel the brown husk from the coconut meat.
9. 9
   Rinse the coconut meat under cool water and pat dry.
10. 10
    Break the meat into 2 to 3-inch pieces.
11. 11
    With the grater disk attached to a food processor, grate the coconut.
12. 12
    Place 1 1/2 ounces of the coconut into a 1-cup glass jar with lid and pour the vodka over it.
13. 13
    Seal and shake to combine.
14. 14
    Place in a cool dark place for 5 to 7 days, shaking to combine every day.
15. 15
    Strain the coconut and discard.
16. 16
    Return the vodka to a clean jar or to its original bottle and store in a cool place for up to a year.
17. 17
    Reserve the remaining coconut for another use.