Ingredients

The following ingredients have 4 Servings
  • 24 ounces rum ((white, clear))
  • 1/3 cup coconut oil ((heaping - extra virgin, cold pressed and unrefined))

Instruction

  • Add rum to the jar.
  • In a small saucepan, add the coconut oil.
  • Turn the heat under the pan to medium/low and stand there as it melts, stirring occasionally until it is fully melted.
  • Pour melted oil in with the rum.
  • Cap the jar and shake vigorously. Set on the counter for at least 4 - 8 hours. I usually keep it on the counter for 6 hours.
  • Place in the freezer for at least 2 hours or until the coconut oil has solidified. I usually keep it in there overnight. It's not going to hurt anything.
  • Place a sieve in a large bowl and add a fine meshed cheesecloth in the the sieve.
  • If you can remove the solid part from the jar, do so now. I am able to cut a piece of it out of the coconut and then get the other piece out. Or if you can't, dig a hole through the solid oil and pour the rum out of that hole and over the cheesecloth.
  • Pour the strained rum into a clean jar and cap it.
  • If you don't have ultra fine cheesecloth, you will probably have to strain it more than once. Let the jar sit for a few hours and repeat the straining process.
  • Taste
  • Smile
  • Enjoy