Homemade Coconut Extract is easy to make and naturally adds a sweet tropical coconut flavor to all your favorite recipes.
How do you make homemade extract to flavor things?
Have you ever made your own vanilla extract? Or coconut extract?
I've made vanilla extract and coconut extract, and both are very easy and fun!
Making vanilla extract It is pretty basic. Toss a vanilla bean in some alcohol (normally vodka) and then let it sit for a while.
The flavors from the vanilla bean dissolve into the alcohol and then you can easily add them to all your favorite recipes.
I've also made vanilla extract with bourbon, which is great in gluten free chocolate chip cookies, and really everything. It has a great smoky flavor!
How do you make coconut extract?
Making homemade coconut extract is just as easy as making vanilla extract!
You only need 2 ingredients. Some alcohol and some coconut.
The alcohol extracts the flavors of the coconut, and then can be used to flavor other dishes like gluten free coconut cake, gluten free coconut layer cake, or gluten free coconut cream pie,
Several things can have a great effect on the flavor of your coconut extract. The coconut you use, the alcohol you use, and how long you let the coconut steep in the alcohol to infuse it and extract the flavors.
Combine the two in a jar or other airtight container, and leave it in a cool dark place. I put mine in my cupboard and gave it a good shake every day or so.
While the prep for this homemade coconut extract is super easy, it can take some time for your extract to reach the strength that you want.
I let my homemade coconut extract do it’s thing for about a week and a half before I strained it. Just let it sit until you love the flavor! (I now let my coconut extract for 4-6 weeks for an even better flavor!)
what kind of coconut should you use to make coconut extract?
I used some fresh shredded coconut that I had in the freezer hen I first made coconut extract.
I guess then it was frozen shredded coconut?
Anyways I had it on hand so I used it. I have had a hard time using it up because it still has the brown “skin” on it. Whenever I add it to smoothies or something it adds a funky texture.
BUT I thought this homemade coconut extract was the perfect way to use some of it up.
The kind of coconut you use to make your coconut extract ill determine ho your coconut extract tastes.
I've made coconut extract ith both fresh coconut and toasted coconut. And they both tasted a bit different!
Fresh coconut has a great, potent coconut flavor. It works great for making coconut extract.
Go ahead and use dried shredded coconut instead of fresh or frozen coconut. The alcohol will extract the flavors just the same.
I prefer using toasted coconut, becasue toasting the coconut adds more flavor to your extract. For very best results, toast your fresh coconut!
If I'm not using fresh toasted coconut, I like to use toasted unsweetened coconut. I feel like I can get more flavor from unsweetened coconut vs sweetened coconut.
How do you toast coconut?
To toast coconut, spread it in an even layer on a baking sheet.
Toast in a preheated 350°F oven for 5-10 minutes.
Keep a close eye on it, so you don't burn your coconut.
Check it every 2 minutes, and once it starts to turn golden, stir every minute or two.
Once your coconut is toasted, remove it from the oven and let cool.
This method will work on dried coconut and fresh coconut, however fresh coconut will take much longer to toast.
what kind of alcohol do you use to make coconut extract?
Your coconut extract will have the flavors of the alcohol you use, and ill add that flavor to your extract.
You also ant to use a high proof alcohol, because it is the alcohol that extracts the flavor. Use 80 proof or higher.
80 proof alcohol has 40% alcohol (100 proof is 50% alcohol) by volume.
Plain vodka does not have any flavor, and is always good for making extracts. If you use plain vodka, you will have only the pure flavors that your vodka extracts from the coconut.
I really like using white rum to make coconut extract. The rum has a bit more depth than vodka, and really compliments the coconut.
Do not use a flavored rum, like a spiced rum or a coconut rum to make your extract. You'll have too many other flavors competing with your toasted coconut.
Before you ask, all distilled alchohol is gluten-free UNLESS it has flavorings or any gluten-free ingredients added to it.
This means all vodka is gluten-free, regardless of hat grains are used to create it. Bourbon and whiskey are also usually gluten-free.
Unflavored rums are gluten-free too, and are made from fermented sugar not heat, rye, or barley.
I used rum because it just seemed right to use a tropical alcohol with the coconut. You could use vodka, or really any distilled spirit to extract the flavors from your coconut. (Read more about Gluten-Free spirits and alcohol on GF Jules.)
How long do you let coconut extract infuse?
The longer you let your coconut extract infuse before straining, the stronger the flavor will be.
I originally only let my coconut extract infuse for a week and a half, and then I had to use more coconut extract to get the desired flavor.
Now I let my coconut extract infuse for 4-6 weeks or longer.
If you can't wait a month for your coconut extract, like if you are dying to make my coconut poke cake, I recommend removing and straining just enough coconut extract to use in your recipe, and then let the rest continue to steep.
📖 Recipe
Homemade Coconut Extract
Homemade Coconut Extract is easy to make and naturally adds a sweet tropical coconut flavor to all your favorite recipes.
Ingredients
- shredded coconut (fresh or dried) (I used ¾ - 1 cup)
- ¾ cup Rum or other distilled alcohol (enough to cover the coconut)
Instructions
- Place the shredded coconut in a jar or other airtight container.
- Pour enough rum over the coconut to cover it. I ended up using about equal parts.
- Place in a cool, dark area and let sit for several days to 2 weeks, giving your jar a good shake about once a day.
- Once your extract has reached your desired level of coconutty-ness, drain the extract from the shredded coconut and store it in an airtight jar in the fridge.
Notes
I felt that the flavors in my homemade extract made with fresh coconut were not as concentrated as commercial extract, so I used extra in recipes when baking. But that is just my personal preference.
When I've made homemade coconut extract with dried coconut that I've toasted, it has had a stronger flavor.
To toast your dried coconut, place it in an even layer on a baking sheet. Toast in a 400 °f oven stirring at 5 minutes and every 2 minutes thereafter until it i golden brown. Let cool, and then use as directed in t he recipe.
I used a white rum with 35% alcohol content. You can use vodka instead, if you prefer
Nutrition Information
Yield 36 Serving Size 1Amount Per Serving Calories 19Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 5mgCarbohydrates 1gFiber 0gSugar 1gProtein 0g
All nutrition info is a guestimate and will vary depending on the ingredients you use.
James Gardner
I will try it and contact you in a week or two
flippindelicious
Hi James, I hope that your coconut extract turns out deliciously! -Brianna
Linda
I have just completed three months for my coconut extract. I strained it and it was creamy looking. I strained it again using a coffee filter and got a lot of coconut fat. Should I put that back in my extract or keep it out?Thanks
Linda
flippindelicious
Hi Linda,
I'm a fan of leaving as much fat and flavor in your extract as you can. It really is a personal preference. I can imagine after 3 months, it tastes amazing!
Happy Baking! -Brianna
Josh
Freeze it in a Cambro and the fat will separate to the top. Then fine strain again for a super clear extract.
flippindelicious
Great tip! Thank you, Josh! -Brianna
Beth
Hi, No need to publish this. I grated a fresh coconut and soaked it in rum to cover for 2 months, and it's tempting to throw it out, although I hate to waste food. It's awful! Doesn't taste or smell like coconut, and it's separated in the bottle --- white-clear-white. The bottled extract gets bad reviews at Vitacost, so I'm wondering if it's just hard to make. The good-smelling one I was trying to replace has artificial ingredients. Is yours truly good?
flippindelicious
Hi Beth, I definitely had some separation, but it didn't taste bad. Was any coconut exposed? Anything not fully submerged in the alcohol will spoil. I've made it many times, it smells a lot like alcohol but the coconut flavor and smell gets strong the longer you let it extract. Hope that helps! -Brianna
Margaret Gutierrez
Is Refrigeration after making it required
flippindelicious
Hi Margaret,
Because of the alcohol, refrigeration should not be required. Hope that helps! Happy Baking! -Brianna
danielle
Other recipes for coconut extract say to wait 2 months before using. Maybe the longer wait will increase the intensity.
flippindelicious
Hi Danielle, You can absolutely ait longer for a more intense flavor. If you want to use it earlier, you can just use a little extra extract. Happy Baking! -Brianna
Lucas Michaud
Your extract was not potent enough because you did not leave it long enough. All my extracts are done between 5-6 weeks, and they are concentrated to the maximum at 6.
flippindelicious
Thank you for the feedback, Lucas. I agree, if you leave your extract longer it will increase in intensity. I've made this extract ith toasted coconut and it is usable with just a week of steeping, but it certainly gets stronger once it reaches a month. I just sometimes want to use it sooner.
MJ Stahl
Do you think the fermentation process could be sped up by putting alcohol and coconut in a food processor or blender and then straining through cheese cloth?
flippindelicious
Hi MJ, The extraction process really just takes time. You will speed it up a bit by blending or muddling the coconut, but it still needs to steep before it will be ready to use. Happy Baking! -Brianna
Becky
Hi There. What is the shelf of the completed extract at room temp?
Thanks.
flippindelicious
Hi Becky, I usually store mine in the fridge, that is what I'm more comfortable with. In theory, you should be able to store at room temperature because the alcohol will preserve the coconut, but it will go bad eventually. I'd rely on the smell test if you want to store at room temperature for longer. Hope that helps! -Brianna
DeAnna Whitney
I made lemon, coconut and vanilla extract but I let it sit for two years. The lemon I threw out. I just drained the coconut and it seems ok but I’m terrified of using it. The vanilla I’ll be really sad about because I paid a lot to get the beans. What do you think?
flippindelicious
As long as there are no funky smells or growths, they should all be fine to use. I know many people who make vanilla extract and let it sit for a year or more!!! I have a bottle that has been in my pantry for close to 2 years, and it is fine.
Hope that helps! -Brianna
Robin
I’m just now jumping in on this….I have vanilla bottles that I began in 2011 and they are amazing!!
Bonny L Drake
It has been almost a year since I first started extracting the coconut after reading your comments and directions I'm good, however, my coconut extract does not smell like coconut or tropical, it smells like the vodka (Amsterdam). Is this normal or should it smell like coconut or tropical?