Coconut Cream Mix

Coconut can be a hit or miss flavor for some people. I love the taste of coconut, but I hate the shredded texture. This recipe for my house coconut cream is very palatable even for those of you who do not like coconut. It's also really easy to make. This is how I do it. 

First, hit up your local grocery store and get some coconut milk. Goya is my usual go-to, but any will be just fine. If they have coconut cream there (preferably Coco Lopez), get that too (Coco Lopez can also be found at any liquor store).  The next ingredient you will need is a Madagascar vanilla bean (split) or a teaspoon of vanilla extract. Make sure it's good stuff, not just flavoring. Lastly, I use 1821 Bitters Coconut and Lemongrass Tincture. This concoctions adds good additional flavoring and also a nice subtle Lemongrass note. You can use real Lemongrass here, but be warned that the natural Lemongrass has an intense flavor, so taste it early and often. You may want to take it out only after 5-10 minutes. 

House Coconut Cream recipe:

(makes roughly 16 to 18 ounces)

• 1 can of Coco Lopez or coconut cream

• 8-10 oz of coconut milk (I prefer to use Goya)

• 1 vanilla bean (split) or 1 teaspoon of good vanilla extract

• 2 drops of 1821 Bitters Coconut Lemongrass Tincture or 1 lemongrass stalk

Add coconut cream and coconut milk to pot on medium heat. Whisk ingredients until all or most clumps are gone. Add vanilla and lemongrass (tincture or herb). Stir gently until the it simmers and bring the heat down to low. Let the mixture reduce for 10 to 15 minutes. Taste, and when ready, let cool. Once cooled, bottle in an air tight jar or bottle. 

This mixture will keep up to a week in the fridge. You can add an ounce of vodka if you want to last a little longer. 

Be sure to label and mark the date the cream was made. 

Substitutions:

For coconut cream: Sure, Coco Lopez is a gelatinous, super sweet, mess, but it works perfectly here. Real coconut can be used, just blend the chunks until smooth, strain and add to pot and follow the directions above. If you go this route, you will need to add sugar too. 

For Coconut and Lemongrass tincture: A drop of coconut water (the good stuff) and real Lemongrass will work, but don't let the lemongrass infuse too long as a little can go a long way.

Coco'Deez'Nuts

I'll be honest, I am not a huge coconut fan, but this drink is very crushable, even for people who don't prefer coconut.

Coco 'Deez' Nuts recipe:

• 2 oz silver rum (I prefer to use Privateer Silver)

• 1 oz homemade coconut cream (see below for recipe)

• .5 oz Pineapple juice

• .5 oz tiki simple syrup (Don's mix works nicely here too)*

Shake ingredients with ice. Serve in rocks glass with fresh ice. Top with a couple drops of Angostura bitters (I use an atomizer to spray the top with the bitters)

Substitutions:

Privateer Silver: Highly recommend this rum, but most silver rums can be used. Try Flor de Cana Extra Dry (Secco) 4 year. 

Coconut cream: I would just make it or something similar. It won't be the same if you only use something like Coco Lopez without any modification. Link to my recipe below.

Tiki Simple: Cinnamon simple syrup. Or buy B.G. Reynolds Don's Mix. 

*Notes: Don's Mix can be store bought or you can make your own. 

• 1 cup sugar

• 1 cup water

• 2 cups fresh grapefruit juice

• 4-6 cinnamon sticks

Add the water, sugar and cinnamon to a pot and cook on low until the sugar dissolves. After this has cooled and the cinnamon has steeped for at least 15 minutes (taste often), add your fresh grapefruit juice. Place in airtight container in fridge for up to a week. 

Homemade coconut cream recipe >>

Homemade tiki simple syrup recipe >>