Coconut Liqueur

For the coconut liqueur, bring the coconut cream, whipping cream, vanilla pulp, sugar and scraped pod to a boil in a saucepan. Set aside and cool.

Stir in the rum and the liqueur. Add coconut syrup to taste. If a layer of fat settles, skim and bottle.

Related Recipes:

Vanilla Clouds with Raspberry Vanilla Sauce and BaileysFor the vanilla clouds, beat the crème fraîche with the sugar, vanilla sugar and vanilla paste until creamy... Frankfurter Wreath with Apple and Wine JellyFor the Frankfurter Kranz, cream the room-warm butter with sugar, the pulp of a vanilla bean and salt... Curd Egg Liqueur CreamFor the curd egg liqueur cream, whip the whipped cream until stiff. Chop the butter cookies a little. Mix the... Orange Chocolate DreamFor the Orange Chocolate Dream, start with the marshmallows, as they need to set before serving: In a large... Baked Coconut Bananas with Coconut CaramelFor baked coconut bananas with coconut caramel, first peel the bananas, cut them in half lengthwise and... Coconut BananasHeat a small non-stick frying pan. Add the shredded coconut and toast, stirring throughout, for 1 minute... Quinces in Honey SyrupCut quinces in half and remove core. Boil water with sugar, honey, juice of one lemon, cloves and cinnamon... Elderberry LiqueurFor the elderberry liqueur, boil elderberries in water for 1/2 hour, then strain, add sugar, bring to a boil... Rhubarb SlicesTry this delicious cake recipe: 1. line a rectangular baking pan (30×20 cm) with parchment paper to fit... Baked Coconut Semolina Cubes with Fresh Strawberries(about 45 min): Rinse strawberries, remove greenery, halve and cut into fans. Cut the vanilla pod in half...