Coconut Washed Rum
Subtle hints of coconut added to your favorite rum make coconut washed rum the perfect base to all your tropical cocktails, and with only two ingredients, this delicious alcohol infusion couldn’t be easier to make.
Here are the basic differences between infused alcohols like cherry vodka or cranberry vodka and washed alcohols:
- Infusions use fruits, herbs, and other ingredients that aren’t fat soluble and they take 3-7 days to complete.
- Washed alcohol uses various fats to flavor the alcohol, and fat washing can be completed in a day.
The two reasons I wanted to make this special rum are #1, because one of my favorite restaurants serves a delicious cocktail (which I’ll be blogging about shortly) that calls for coconut washed rum, and #2, because it’s fun to concoct these delicious washes and infusions, and I want you to see how easy they are.
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Helpful tips
- Use organic, extra virgin, cold pressed and unrefined coconut oil because you want it as minimally processed as possible.
- They say that refined coconut oil has less of a coconut taste than unrefined, but I find them to be equal in taste.
- You are going to use cheesecloth to strain the coconut oil out of the rum. Buy a cheesecloth that’s as finely meshed as you can. I also recommend unbleached cheesecloth. The beauty of the product I bought is it can be washed and used over and over again until it stops straining well.
- Be aware that you will have to run the rum through the cheesecloth a few times if you don’t have the ultra fine cloth.
- After you add the oil to the rum, you are going to let it rest on the counter for at least four hours.
- After the jar sits on counter, you will put the jar in the freezer for at least 2 hours but I usually leave it in overnight. You want the oil to become solid.
How to make coconut washed rum
Pre-step
Get a jar and small saucepan.
Step one
Gather the ingredients – white rum and coconut oil.
Step two
Measure out a heaping 1/3 cup of coconut oil and pour 24 ounces of rum into the jar. (A)
Step three
Add coconut oil to a small saucepan and melt the oil on medium/low heat. Stand there at the stove to watch it and stir as needed. (B)
Step four
Pour the melted coconut oil into the rum in the jar. (C)
You can easily see the oil infiltrating the rum.
Step five
Cap the jar and shake so the coconut oil gets disbursed. (D)
Step six
Let the jar of mixed rum stand on the counter for 4 – 8 hours. I usually let it sit around 6 hours. (E)
You can clearly see that the fats have started to raise to the top. (E)
Step seven
Place in the freezer for at least 2 hours, but I usually let it sit there overnight. (F)
Step eight
Get a large glass bowl, a sieve and ultra fine cheesecloth.
I was able to take the disc of frozen coconut oil out of the jar after I carefully broke it in pieces with a knife, but if you can’t get pieces to break off (the disc will be slippery, so it’s a challenge), use a knife to cut a hole in the disc and pour the rum out through that hole. (G)
Step nine
Place the sieve in the large bowl and lay the cheesecloth in the sieve.
Step ten
Pour the rum through the cheesecloth and sieve. (H)
Here’s what the rum should look like.
Step eleven
Transfer the rum to a jar and now it’s ready to make a cocktail.
I hope you enjoyed this coconut washed rum. I can’t wait to share with you the special restaurant cocktail that inspired me to make it. In the meantime, give it a test drive, using my sweet poison cocktail recipe!
And as always, may all your dishes/drinks be delish!
If you’ve tried this recipe, I’d love to know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!
Coconut Washed Rum
Ingredients
- 24 ounces rum (white, clear)
- 1/3 cup coconut oil (heaping – extra virgin, cold pressed and unrefined)
Instructions
- 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
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- Use organic, extra virgin, cold pressed and unrefined coconut oil because you want it as minimally processed as possible.
- They say that refined coconut oil has less of a coconut taste than unrefined, but I find them to be equal in taste.
- You are going to use cheesecloth to strain the coconut oil out of the rum. Buy a cheesecloth that’s as finely meshed as you can. I also recommend unbleached cheesecloth. The beauty of the product I bought is it can be washed and used over and over again until it stops straining well.
- Be aware that you will have to run the rum through the cheesecloth a few times if you don’t have the ultra fine cloth.
- After you add the oil to the rum, you are going to let it rest on the counter for at least four hours.
- After the jar sits on counter, you will put the jar in the freezer for at least 2 hours but I usually leave it in overnight. You want the oil to become solid.
Nutrition
From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I can’t wait to try your technique for rum, it sounds really interesting!
Thanks Dennis! It’s a fun and tasty one.
Summertime cocktails are going to get a homemade rum upgrade! Can’t wait to add this to my mojitos and margaritas.
Woohoo! I love this in mojitos! Thanks Sharon.
How interesting! I honestly can’t wait to mix this up and add to my favorite summertime drinks. Thanks for the idea and the recipe!
You’re welcome Natalie! It’s so fun concocting your own creations!
I’ve never seen how to make coconut washed rum before. This is really interesting. My husband loves rum so I’ll be trying this soon!
Awesome! Thanks Anneke! I hope he enjoys it!
This is new to me and I have to give this a try for our happy hour cocktails. Easy to do too!
Woohoo! Thanks Jere! Cheers!
I’ve really gotten into cocktails lately and can’t wait to make this to level up my rum drinks!
Never tried something like this before. Sounds amazing. Can’t wait to make this and try on cocktails.
This coconut rum came out great! It has the perfect coconut kick, and I love that it uses natural ingredients. Will definitely drink it all summer long!
I’m so happy to hear that Amanda! Thanks so much.
I have all the ingredients to make this so definitely giving it a try! I love the flavor of coconut so excited to use this!
I’m looking forward to seeing what you think of it, Jamie! 🙂 Thanks for your comment.