Though theBay Breezetraditionally calls forvodka , one of its most popular iterations is the Malibu Bay Breeze , which keeps the pineapple and cranberry juices , but swop out vodka for coconut meat - flavoredMalibu rum . It ’s a sweet-flavored sipper that ’s perfect for sunny summer days ( or just making you find a little sunnier on the interior ) . Though it markets itself as aroid , Malibu is actually more of a low - ABV liqueur , a sugary coco mixture . That ’s fine for those who like their drinks extra sweet , but for those true rum aficionado who want to give their cocktails a boozier , all - raw coconut kick , the path is clear : Make your own coconut rummy at base . Do n’t worry , it ’s extremely easy — plus you get to hammer into a coconut ! Here , step - by - step instructions for DIY Malibu .
Tools:
Ingredients:
Step 1
Align the tip of a clean screwdriver with one of the heart of the coconut ( the eyes are the three dark dots on the egg ) and forcefully tap the screwdriver with a beetle , create a hole . Repeat with the rest of the eyes . An electrical drill would also get the job done . Drain the body of water out of the coconut meat into the sump , or a bowl if you want to save it . You will not be using the coconut tree water for your rum — but feel free to save it for your next post - workout refreshment .
Step 2
Preheat an oven to 400 degree . Bake the coconut in the oven for 15 minutes to dry out the shell — this will loosen it foreasy crack . Using oven mitts , remove the coconut from the oven and let it cool just until it ’s safe to touch . knock the coconut all over with the hammer until it cracks , and pry out the carapace , using a tongue to aid the physical process if necessary .
Step 3
Using a vegetable peeler , peel the browned tegument off the white coconut palm meat , and then cut the coconut tree meat into chunks with a knife . rinse off off any remain bits of the skin with water . Shred the coconut lump in mickle using a nutrient central processor .
Step 4
Combine 1.5 cup water and 1.5 cups grain sugar in a saucepan and cook over medium - high heat . Once the sugar is dissolved , bestow the shredded coconut and stir to immix . Let it simmer for a few minutes before removing from heat and cooling all .
Step 5
In one big flip - top feeding bottle , or two minor Mason jar , carefully pour in the unstrained coconut syrup , and top with a 750 - ml feeding bottle of the white rum of your option . Shake to combine , then hive away in a coolheaded , dark office for one to two calendar week , depend on how stiff you need the coconut flavor to be , shaking it occasionally .
Step 6
When impregnate to your liking , strain the intent into a big bowl using a cheesecloth - delineate colander . Rinse out any remaining flakes from the bottle , and funnel the strained coconut rum back into the bottle . mingle it into aBay Breeze , aBahama Mamaor any othertiki drinksthat could practice even more island flair .
Matthew Kelly/Supercall
Matthew Kelly/Supercall
Matthew Kelly/Supercall
Matthew Kelly/Supercall
