Picture of Homemade Coconut Rum
Do you like flavored spirits? Are you the sort of person who likes to make their own things from scratch (If you're reading this, you might be!)? Do you want coconut rum, but are pretty sure you won't want it for about ten days, give or take? Then this Instructable is for you! We'll walk you through the vaguely frustrating but rewarding process of making your own coconut rum.

The idea behind all flavored spirits is infusing. You take something tasty, make a sugar syrup flavored with it, let it steep in something alcoholic (but relatively tasteless) for a while, and when you're done you've got a flavored alcohol. We're doing coconut today, but this procedure can be applied to pretty much anything you'll want to make.

It's really quite simple, sort of fun, and impresses the heck out of people!

So let's gather our mise and get started!

Mise en Place for Coconut Rum:
1 ea Coconut
1 750 mL bottle of decent but not amazing white rum
1.5 cups water
12 oz. by weight white sugar

1 screwdriver
1 Vegetable peeler
1 Hammer (May or may not need)
1 Drill and drill bit (May or may not need)
1 Colander or large strainer to wash the peeled coconut meat
1 medium pot
1 Rubber spatula for stirring
1 food processor with shredder disc (or box grater)
2 1L glass jars or one 2L glass jar. Wide mouth will really help. Mason jars work great

(Hardware needed at the end for finishing)
1 Strainer
1 Coffee Filter
1 Large mixing bowl to strain into (Might not need depending on how you decide to strain)
1 Funnel
1 Nice container for your finished product, 750-1000 mL

Initial steps:
1. Preheat oven to 375 degrees F
2. Combine sugar and water in the saucepan on the stove, but don't turn on yet
WuffeN8 months ago

Hi Rum lovers,

We have made extensive testing and trials and best way to spice up a neutral good Rum is to use some Cinnamon extract (have some quality sweet Cinnamon sticks soak in high degree alcohol for several months) + some Vanilla extract. If you add a tiny hint of Molasses (only a pinch) or good Honey, that will do wonders - but beware - both can create bottom sidiments so be carefull how you do, or make a decantation after one week to be on the safe side.

I you mature with some toasted oak - better

Good luck !!

deadairman1 year ago

I love my Capt. Morgans Spiced Rum. My favorite Trader Joes has a good rum (not spiced) for $10.00 less. What is a good way to spice up my TJ's rum? Thanks

To speed up the process place the jars in the freezer at night while you sleep and take them out in the morning. Old moonshiner's trick.
sianova6 years ago
the shop selling coconut already crack the hard shell, do I still need to put it in the oven to dry it?
Matt4_166 years ago
how do you guys ever get a good coconut ever time I buy one its rotten
Then return it and get a new one test the coconut before you buy it
kyshandra6 years ago
Guess what??? It tastes AWESOME. MMMmmmmm. *goes off to buy more pineapple juice*
Mmmm.. Pina Colada
hammerhead6 years ago
2 years ago I infused a bottle of Vodka with cherries freshly plucked from the tree in our colony. Forgot about it but found it last week when cleaning up. It was standing way inside the cupboard, almost impossible to spot. Thinking that it must've been spoilt after this long time I took a sip and it's AWESOME! So I find this instructable very interesting and inspirating. Infusing your own drinks gives flavors that can't be store bought.
mobileagent (author)  hammerhead6 years ago
Hi, thanks for reading! There's definitely no reason you can't let these go a good long time, but I think you'll run into a point where you've gotten everything out of the fruit you're going to. I'd have to look into it, but I imagine you don't even HAVE to decant off of the flavoring ingredients if you don't want to for whatever reason (I dunno, it'd look neat to have a whole row of infused spirit bottles you did yourself!). If you're going to do that, I'd recommend giving the bottles a shake every now and then to move things around: the fruit at the top, partially exposed to air, might begin to mold and rot. This might be an even bigger problem as you pour off the liquor as you drink it. Eventually the fruit will become 'beached' and at that point you should decant. I've got a recipe somewhere for an orange brandy that I think said to stash it under the sink for at least three months! Oddly enough, I think that was when I realized "Hey wow, you can do this stuff??"