The recipe for the preparation and production of coconut liqueur was invented and developed on the island of Barbados, where rum has been produced for over 350 years. Light rum is the basis for the production of the famous Malibu coconut liqueur. Rum has been known since 1980.
There is a version that a coconut accidentally fell into one of the barrels with light rum, which after a certain time gave the drink a special taste. Rum producers used random experience and began to experiment with different additives. The result of these experiments is the Malibu line of rum-coconut liqueurs.
At the last stage of the production of this liqueur, light rum is mixed with natural coconut extract and high-quality cane sugar. In other variations, extracts of mango, pineapple, banana or passion fruit are added.
You can also make coconut liqueur at home. Of course, for this you need to use high-quality light rum or at least high-quality vodka with a neutral taste, as well as cane sugar and natural coconut (well, or at least coconut flakes).
coconut liqueur recipe
Ingredients:
- white rum or vodka - 600 ml;
- small coconut flakes (or pulp of fresh coconut) - 250-300 g;
- coconut milk- 400 ml;
- brown cane sugar - 100-150 g.
Cooking
Rum is poured into a bottle and placed in hot water- it should warm up well. Pour sugar and coconut flakes into glass jar, pour rum, stir until the sugar is completely dissolved and insist for a week, sometimes stirring. Sugar must be completely dissolved.
We filter the resulting strong infusion and pour coconut milk into it. You can add natural cream or milk. Pour into bottles and cork them. We put them in the refrigerator. After 4-5 days, the liquor is ready for use.
Among all tropical liqueurs, Malibu, produced on the island of Barbados, won the most popularity. It is drunk both in its pure form and in cocktails. We will look at a simple recipe, following which you can make coconut liqueur at home. We will separately analyze the most popular cocktails from Malibu (for mixing, a home-made drink is just as good as a store-bought one).
As an alcohol base, in addition to white rum (preferred option) and vodka, you can use ethyl alcohol diluted to 40% or distillate (moonshine) of good purification.
The last few real Malibu is transparent, as it is made on the basis of chemical flavors that mimic the aroma and taste of coconut. We use only natural ingredients, so our drink will be white.
Ingredients:
- vodka (white rum) - 600 ml;
- small coconut flakes - 250 grams;
- coconut milk - 400 ml;
- condensed milk - 1 can (380 ml).
Malibu Cooking Technology
1. Pour coconut into a glass jar, add rum (vodka). Close the lid tightly, leave in a dark, warm (18-30°C) place for 10 days. Shake once a day.
2. Dry the coconut flakes with gauze or openwork cloth. Drain the resulting liquid into another container. The chips themselves are no longer needed and are suitable for baking.
3. Add condensed and coconut milk to the infusion. Beat the resulting mixture with a blender until a homogeneous consistency.
4. Pour the finished homemade coconut liquor into bottles, close with corks. Infuse for 7 days to stabilize the taste after mixing.
When tasting, a home-made version is difficult to distinguish from the original. Store the drink in the refrigerator. Shelf life - up to 6 months. Fortress - 15-17%.
If the liquor is stratified (does not affect the taste), shake before serving.
Malibu is a dessert alcoholic drink usually served at the end of a meal. Liquor is eaten with fruits (oranges, apples, grapes), sweet pastries and ice cream. It is also very tasty to drink Malibu with coffee.
Cocktails with Malibu liqueur
1. Pina Colada.
- light rum - 60 ml;
- Malibu liqueur - 40 ml;
- pineapple juice - 100 ml.
Recipe: Mix all ingredients in a shaker with ice. Pour the cocktail into a tall glass. Garnish with a strawberry or a few drops strawberry liqueur. Serve with a straw.
Pina colada - cognac - 40 ml;
- fresh Apple juice- 130 ml;
- coconut liqueur (Malibu or similar) - 10 ml.
Recipe: Mix all ingredients in a shaker, then pour into a glass with a few ice cubes.
El Ultimo 3. Creamy Malibu (Wedding Cake).
In addition to coconut extract, Malibu liqueur may contain extracts of pineapple, mango, banana and passion fruit. They can be distinguished by the color of the neck of the bottle into which they are poured. Classic coconut is white, pineapple has an orange label, banana has a yellow label, mango has a red label, and passion fruit has a lilac label. How the bottles look with various extracts can be seen in the photo of the Malibu liqueur.
What can be prepared from Malibu liqueur at home?
The strength of the liqueur is 21%, so it can be drunk both in its pure form and added to various cocktails. Liquor is poured into a small special glass and drunk slowly, enjoying the unique taste and aroma. Despite the fact that this drink itself is very tasty, it is the cocktails prepared on its basis that have gained great popularity. The peculiarity of this universal liqueur is that it goes equally well with both alcoholic and non-alcoholic drinks. With what to drink Malibu liquor, only you decide, guided by your own tastes and preferences.
From Malibu liqueur at home, you can easily prepare any of these wonderful cocktails:
caribbean breeze
Pour two types of liquor into a blender, add freshly squeezed juice of one lime and a peeled banana. Since the lime may seem quite sour, you can add a little powdered sugar. Place crushed ice in a large glass. Shake the cocktail until foamy and immediately pour into a glass. The Caribbean breeze is ready, enjoy a light refreshing drink.
Night on the island
Pour crushed ice into a glass. In a blender bowl or in a shaker, mix liquor, lemon or lime juice, cola. Pour immediately into glasses and garnish with mint leaves. A light refreshing cocktail will remind you of a magical night on an amazing tropical island. Be sure to take a chilled cola, open a jar or bottle only before preparing a drink.
Homemade liqueurs, of course, are not the same as professional ones, industrial production, but may be more useful, i.e. natural and great for making desserts, alcoholic cocktails, baking, etc.
I propose to prepare in a simple way a delicious liquor from coconut, vodka and condensed milk. The shavings were later used for useful pumpkin cake(recipe on the site), and the liquor itself is mainly for soaking cupcakes, as an ingredient in one fragrant cupcake (recipe on the site) or as sweet sauce for ice cream...
Prepare easy ingredients:
To "cut" the coconut, first of all, pierce one of the recesses (out of three on one, the skin is soft) and pour the coconut water. 
Further, it is recommended to hit the coconut with a hammer or some powerful ax while holding it in your hand, but if you are afraid, then just split it on a suitable unbreakable surface. Remove the shell by tapping and cut off the skin with a vegetable peeler. 
Grind the pulp of coconut through a meat grinder, in a blender or on a grater and pour vodka.
It is recommended to insist this mass for at least a week, but there are more fast way for which you need a multicooker. You can put a jar of vodka and coconut flakes in the multicooker bowl and set the "yogurt" mode for 8 hours, and even better if the multicooker has a pressure cooking function ... 
The mass obtained by any of the methods must be heated and filtered through a sieve and gauze. Heating is necessary so that the coconut oil dissolves in vodka and goes into the future liquor, and does not remain on the gauze after filtering ... 
Use fresh coconut flakes immediately, and if you want to store it for a while, then either dry it or freeze it.
Add the condensed milk to the "coconut vodka" and mix well.
Homemade coconut liqueur is ready.
Happy culinary experiments!
Malibu liqueur is one of the most popular and well-known alcoholic drinks. The main ingredient of this drink is light rum and coconut (coconut milk) (coconut extract can be used). This miracle drink, which includes rum, has long been the hallmark of the island of Barbados. Despite its wild popularity, the recipe for malibu liqueur is quite simple, and it is quite possible to prepare it at home. In addition, the strength of the drink can be adjusted with the help of various additives.
simple recipe
Compound:
- vodka / alcohol (45%) - 1l .;
- coconut flakes - 400g;
- condensed milk (regular) - 2 cans;
- water - 400 ml.
- Pour the coconut flakes into a container and fill everything with alcohol. Without processing (heating, etc.), mix thoroughly and put in a warm, dark place to “rest”.
- Within 10 days, our future Malibu liqueur is infused. Do not forget to stir the tincture daily.
- Carefully decant the resulting liquid from coconut flakes and add condensed milk and water. Mix everything well again.
- After the procedure, the container is placed in the refrigerator for 3-4 days. This time we let the drink settle, and do not shake it.
- During settling, the fat we do not need from condensed milk forms a layer at the top, so that ready drink it is recommended to express through a straw, from the bottom of the container. We repeat the procedure with the resulting infusion 2 more times.
As a result, we get home-cooked, simple in terms of recipe, alcoholic drink. It smells like coconut, in taste and quality it is similar to real Malibu liquor.
Since the recipe is quite simple, the whole taste feels incomplete. This is mainly due to the lack of the main ingredient - light rum.
But this alcohol is perfect for warm evening gatherings with friends, no one will be dissatisfied.
"Malibu" original
Compound:
- rum (white) - 0.5 l.;
- coconut flakes - 250 g;
- coconut milk - 400 ml;
- vanillin - 1 g;
- water - 400 ml and 250 ml for syrup;
- sugar - 250 g.
A few words about the last component of the recipe. Special "connoisseurs" recommend adding cane sugar instead of regular sugar. But in practice, such an experiment is not recommended. Firstly, you can lose the original color of the drink, and secondly, the smell of coconut and a hint of rum still interrupts extraneous flavors. If there is a desire to achieve one hundred percent similarity is too great, you can add coconut sugar.
Cooking
- The preparation of tincture with rum is no different from the previous recipe, the main ingredient of which was alcohol.
- Separately, we cook only syrup. Add sugar and water in equal proportions, put on a slow fire, start cooking, not forgetting to stir. The syrup should stand on the fire for 10-15 minutes, after which we remove it from the fire and add vanillin (it is IMPORTANT not to overexpose our syrup on the fire, after 20 minutes it starts to get very dark).
- Gently pour coconut milk into the tincture, and then gradually, in small portions, pour in the syrup, each time thoroughly mixing and tasting the drink. At this point, it is very important to monitor the sweetness of the drink. Liquor "Malibu" in no case should not be cloying. When there is enough sweetness, we send our alcohol to the refrigerator for infusion.
- "Malibu" cooked at home in a similar way, should not give a lot of sediment, but you still need to stand the drink. 3-4 days will be enough. We repeat the same manipulations as with a simpler version of the recipe, decanting alcohol through a straw.
As a result, we get excellent quality alcohol, which is difficult to distinguish from store-bought Malibu liqueur. The recipe and the preparation itself is not particularly difficult, but it requires patience from the performer. However, the result is worth it.
The drink prepared at home is in perfect harmony and goes well with various cocktails.
How and with what to drink?
A unique drink with the taste of coke, the usual strength of which does not exceed 21 degrees. It pairs well with just about everything from simple ice and ending with various fruit juices. Often, liquor is drunk “in a simple way” - with ice, but many will find this uninteresting, and therefore use liquor as the basis for many cocktails.
- For the evening, a combination of Malibu with banana / coconut juice and ice is perfect. You can drink in combination with chocolate syrup and cream. This combination makes the drink softer and the rum almost ceases to taste. An interesting combination of liqueur, rum and a small portion of coconut milk. To make this drink special recipe not required, how much and what to add depends on personal preference.
- "Malibu" may seem a couple of degrees stronger than it actually is. To reduce the strength, they usually add tonic, cola, still mineral water, various fresh juices or diluted syrups, it is very easy to drink such a drink. But do not forget that various additives that are not included in the recipe interrupt the unique smell of coconut, which is the hallmark of the liqueur.
- It has become very popular to drink a refreshing drink, which includes lime juice, mint, rum, liquor. By palatability and the recipe is very similar to the standard Mojito cocktail, but is distinguished by a special coconut note combined with rum.
Pure liquor is usually drunk along with various sweet desserts. The drink itself is served in liqueur glasses, which look like a narrow bowl on a long stem.
Cocktails using liquor are served in ordinary wide glasses, and this is not considered a mistake.
But when drinking, it is worth remembering that intoxication from such a drink comes quite quickly, and most importantly, imperceptibly, so you should drink the liquor carefully.
