Coconut Rum Liqueur
1 whole coconut
2 parts rum to 1 part sugar
1 ¾ inch cork
Prop the coconut on an empty tuna can and, with a sharp knife, twist and scrape a ¾ inch hole in on of the eyes. Pour out coconut water and discard. To determine coconut’s liquie capacity, fill with tap water and empty into a measuring cup. Divide capacity by 3; this will determine the ratio of rum to sugar.
In a 1 quart saucepan over low heat, cook sugar with a small portion of rum until sugar is dissolved. Do not boil. Remove from heat, cool to room temperature and add remaining rum. Pour into coconut. Seal with cork. Store at room temperature a month or more. Strain and bottle
Yeild 1-2 cups, depending on size of coconut