Coconut extract

Ingredients:

• 1 coconut
• 50g freshly grated coconut, about 1/3 cup
• 120 grams of vodka

Preparation:

1. Place the coconut on a folded towel in a large bowl. Find the three notches at one end of the coconut and insert a nail or screwdriver. Use a hammer to make two holes. Turn the coconut upside down over the container and pour out the water. Store the water in an airtight container in the refrigerator for up to a week.
2. Preheat oven to 190°C.
   
   Place the coconut on a baking sheet and bake in the oven for 15 minutes. Remove from the oven. The coconut should split in several places. Using a knife, separate the hard shell from the brown skin. Using a vegetable peeler, peel the brown skin away from the coconut meat. Rinse the coconut meat under cool water and pat dry. Cut into small pieces.
   
   Grate the coconut or chop it in a food processor.
3. Place 50 grams of coconut in a glass jar with a lid and pour in the vodka. Seal and shake well. Store in a cool, dark place for 5-7 days, shaking once daily to combine the ingredients. Strain the coconut and discard.
   
   Transfer the coconut extract to a clean, sterile jar or bottle and store in a cool place for up to a year. Use the remaining coconut for other dishes.
   Exit: 1/2 cup