What cocktail would you make with this DIY Malibu 🥥? Try Liber & Co’s Toasted Coconut Syrup: bit.ly/CTandLiber If you like what we do, you can also support the channel here: 👕 Merch: my-store-11171765.creator-spring.com 🎩 Patreon: www.patreon.com/cocktailtime 🛒 My Store: kit.co/KevinKos 🌍 Web Page: www.kevinkos.com/
It could be interesting to pair the coconut liqueur with a London Dry Gin, in a similar fashion to an Army & Navy Cocktail: I love the bright, dry finish of it, despite using a combination of orgeat and amaretto (in my recipe), and I think the more delicate floral aspects of the coconut could shine through in this application.
If I wasn't really short with budget and currently doing my Erasmus thesis in rainy Netherlands I'd surely give it a try. Well, next summer I'll be either celebrating my graduation or drowning in anxiety because of its imminent coming: both good reasons to make a batch! P.S. One can clearly notice your engineer background not only by the approach, but also from having everything as organised and automated as possible (calculators for everything to avoid re-doing the maths every time!). And it's deeply appreciated :)
Haha this video *not* sponsored by Malibu. 2/10 indeed. Love your honesty, Kevin, it's refreshing in a world of influencers selling their soul to just any brand that will give them invites to events or whatever.
I am excited to try this homemade liqueur, but I do want to mention two notable coconut liqueurs available on the market: Kalani is a Mexican liqueur using fresh coconut milk that is fermented and then macerated in pure sugar cane rum. The yellow dwarf coconuts are harvested at a traditional 19th century colonial plantation in the Yucatan Peninsula. Clement, a fine producer of rhum agricoles on the island of Martinique, also produces a fantastic Mahina coconut liqueur, created by macerating pieces of fresh young coconut in unaged rhum agricole. The combination of grassey agricole and pure cane syrup created from the same sugarcane give the rich nuttiness a lightness and complexity I've yet to find in other off-the-shelf products. Cheers!
Coconut and Honey also go together amazingly well. When in Fiji I was experimenting with a few bottles I had and tried a 50/50 mix of BATI Coconut Rum Liqueur and WildTurkey American Honey Bourbon Whiskey
I did it was really good . But with selfmade passionfruit liquor infused with pandan leaves and dark rum with half a lime and some mango puree . Also a a bit of creme de coconut was just divine . Ibwould like to see your spinn on my drink.
I have to say... this is one of the best recipes you've ever posted. I made it for my daughter in law who loves malibu... what I didn't expect was that I would love it so much! I'm having to make my own bottle now. Well done Kevin!
another killer video. Thank you. Being from a tropical country originally, I LOVE LOVE LOVE tropical flavors and am always interested in using them, making them, converting others into loving them...
Hi Kevin, I have just made this and WOW, amazing flavour 10/10! I made a couple of tweaks. Firstly I replaced the sugar with Pure Coconut Sugar Syrup (which has a slight gold syrup colour and so the finished liqueur is not white), cooked sous vide, I also used a vacuum filter flask to strain it. This yielded 550ml of coconut rum before dilution with the syrup and coconut water. I have also just received a Spinzall 2.0 centrifuge and made a Dave Arnold Banana Justino. I made the clarified mojito syrup previously and will now try to make it without the agar and use the centrifuge to clarify. I will post the results on your mojito video. Thanks for the work you do.
🥥🌴🍹🥃🧉🥂😇🤓😃😋👍🏼💖🥥🍹🥃🥂 I love coconut. I have that Liber and Co Toasted Coconut Syrup at home. I'm almost out of it though, so I have to order more of it online. Maybe someday I will make that homemade coconut liqueur. I love all of your videos, Kevin! Thanks, God bless you, and cheers! ¡Salud!
Made this over the weekend without sous vide, and WOW. It's an amazing result. Had always disliked the fake flavor of Malibu, but this is giving me a reason to use it. I made a pina colada sour with acidifed pineapple juice and it's off the charts.
🥥 made my own impression of a coconut rum and boiling down coconut water and adding to an overproof white rum, to get 40% ABV. Then adding coconut sugar (roughly 20g/L) for some sweetness. Next time I'll adapt coconut chips and fat washing.
I made this last night and it was excellent. I almost made a bad mistake by over-frying the toasted coconut and then adding the rum to the hot oil. Not my smartest move. But all ended well and it’s a delicious incredibly toasted coconut flavor with an ultra smooth mouth feel. I’m going to make another batch this weekend with non-toasted coconut as well. I think a clean coconut version would be useful in different applications. Thanks as always. I love making liquors. Special thanks for mentioning how long it will last, that’s always a question when I do these things. Oh, and for having the calculator so I don’t have to do the math myself. Made 375ml and just reused the bottle.
Love it! I gonna be the new bartender for my friends with this one. Especially, with all of the specialty drinks you showed. Thanks you. Peace and Blessings to you.🥥
🥥 Finally got round to giving this a go. Went perfectly, even with the infusion in a jar (it became clear pretty quickly why the sous vide method was ideal, but I don't have one yet). So it means I'll be trying cocktails I'd previously avoided because the only available ingredient for "coconut rum" was either Malibu or supermarket knock-off Malibu! This is now going to be a permanent part of my liquor cabinet. I tried the mix with Coke, which I liked a lot. I also tried it with a lychee soda with the same ratios as the Cola mixer, which I found paired very well. Thank you again for the recipe!
Just got myself today a bottle of Bacardi Coconut which I find rather nice and not overly sweet (I found online that it contains just 35g of sugar per litre). It is at 32% abv and that’s the only thing which I would change. 45% would be perfect for me. Do you think going with an overproof Rum would work with you recipe, too? Btw, while I enjoy all your videos I really love the ones with homemade ingredients.
I just did this one for my cocktail competition recipe and it tastes incredible! Also you don't actually need a suvi device to achieve the desired effect. Pick a thermometer and heat up a cooking pot to ~55-60 (not 80, so that the alcohol doesn't vaporize) degrees Celsius. Then put it at minimal heat for 2 hours so the temperature sustains. Voala!
thank you Kevin and team for elevating our cocktail game! been wanting to make GN Chan's bacardi legacy 2016 winning cocktail; Venceremos! but my city's liquor store only has Malibu. So now i have something to work with! the ingredients sounds delicious so i shall take out the sous vide!! cheers
I like to use a buccaneer bobs rum base. So 1 gallon of molasses and 2 pounds of brown sugar to 25L of water and your favorite yeast. You can hypothetically imagine the rest..... For the flavor, I'll fill a 1L masson jar 2/3 full of sweetened shredded coconut and top off with rum. Let sit for a few days and strain as suggested. It's simple, but it works. Edit: I'll use 60% ish rum for this. If you use the best cuts, it's smooth and not harsh at all. I'll drink it as is with no mix.
🥥 Great episode as always! Thanks for the walk through on how you did this. I've done it in the past with the coconut oil and used coconut sugar to sweeten it. I'm definitely going to try this method next time. Cheers
I agree with Takamaka being much better than Malibu. and homemade is on totally different level. Made mine with great crunchy and freshly dried flakes and it was delicious. Also roasting the flakes a little gives interesting flavor. Of course you toast them, I would not anticipate anything else from you. :)
I've always loved coconut but found Malibu too cloying and synthetic tasting. I made this yesterday and it turned out great! Thanks so much for making this, the reward is so high for the small effort involved
Filtered through charcoal to remove the color... Now I may just be a chef but the prime use for charcoal filtering is to remove organics and other charged things, which give you things like taste and scent. So filtering a flavored rum through charcoal, is about the last thing I'd do, after trying to give it complex notes and flavors. If I wanted to remove color I'd first try spinning it down in the centrifuge but not everyone has one of those. You'd have to dial in the Gs so you pull out the color but not the flavor or separate the water and alcohol. In the case where I do not have a centrifuge, I might let it settle for a week and then just mix with adjuncts that are not clear, when it comes to drink time. A low micron filter could help with clarity. Selecting a virgin or cold pressed oil is great for flavor. The way you destroy that flavor is heat, so using it to fry means you should have gone with a cheaper oil. This is like people who use high end EVO to fry things. Sure if high end EVO is your only bottle of olive oil, your choice is limited but paying extra for an oil so you can trash it? I'm not seeing that. Have you considered air frying your own shaved fresh coconut? I haven't used an air fryer myself but it sounds like it might be the right tool for the job before the sous vide soak. Minimal oil, maximum flavor. Oil misted flakes in the oven could also work. If you have your own fresh coconut, you will also have its milk to work with, at the cost of clarity.
Delicious! I made it with coconut shirms. After that i took those and first fried them on leftover frozen coconut oil, and then made coconut cookies - also delicious with a little aftertaste of rum! Tomorrow I'll grill some pineapple and make juice out of mixed fresh and grilled. Should be a perfect combo! Thanks for this recipe. Btw. I think you should put all ingredients in calculator (coconut water and sugar)
Great idea, Kevin! Looking forward to trying this out. I also have some coconut lovers in the family and these will make pretty sweet (but not too sweet) gifts.
Replying to myself here after making and trying a few variations. It really does blow Malibu right out of the water (and I like Malibu!) I settled on some pre-toasted, sweetened coconut flakes as the best tasting to me, though it was close. I also tried with unsweetened flakes (toasted and untoasted) and the toasting is definitely worth it. Just be careful as the flakes will burn quickly. I also tried with coconut manna instead of oil. The result was very good, but the yield was very low. I lost 2/3 of the rum I put in when using the manna since it absorbed so much of it.
I snobbishly avoided the coconut rums until I got a hankering for pina coladas and then got lazy and just used coconut rum with pineapple juice, doesn't quite cover the creaminess but... Thank you for this, something tells me my supply of Diplomatico white rum is going to need constant replenishing! Now I just need to find a quite solution to the creaminess of the cream of coconut without keeping it in the fridge...
What cocktail would you make with this DIY Malibu 🥥?
Try Liber & Co’s Toasted Coconut Syrup: bit.ly/CTandLiber
If you like what we do, you can also support the channel here:
👕 Merch: my-store-11171765.creator-spring.com
🎩 Patreon: www.patreon.com/cocktailtime
🛒 My Store: kit.co/KevinKos
🌍 Web Page: www.kevinkos.com/
It makes me want to remake the chocolate and shiitake Pornstar Martini I made a while back, since it had coconut perfume 🤔
It could be interesting to pair the coconut liqueur with a London Dry Gin, in a similar fashion to an Army & Navy Cocktail: I love the bright, dry finish of it, despite using a combination of orgeat and amaretto (in my recipe), and I think the more delicate floral aspects of the coconut could shine through in this application.
If I wasn't really short with budget and currently doing my Erasmus thesis in rainy Netherlands I'd surely give it a try. Well, next summer I'll be either celebrating my graduation or drowning in anxiety because of its imminent coming: both good reasons to make a batch!
P.S.
One can clearly notice your engineer background not only by the approach, but also from having everything as organised and automated as possible (calculators for everything to avoid re-doing the maths every time!). And it's deeply appreciated :)
It seems that Liber & Co dont ship to europe. Do you know of a way to get their products in europe?
Hi Kevin, Have you made cardamom bitters and syrup, can you please formulate. ? that will really great. Thank you
Haha this video *not* sponsored by Malibu. 2/10 indeed. Love your honesty, Kevin, it's refreshing in a world of influencers selling their soul to just any brand that will give them invites to events or whatever.
I appreciate that!
As the proud recipient of that homemade bottle, I have to say I’m totally 🥥s for this liqueur!! So delicious; thank you my friend!
So happy that you like it! you are welcome! Enjoy!
I am excited to try this homemade liqueur, but I do want to mention two notable coconut liqueurs available on the market:
Kalani is a Mexican liqueur using fresh coconut milk that is fermented and then macerated in pure sugar cane rum. The yellow dwarf coconuts are harvested at a traditional 19th century colonial plantation in the Yucatan Peninsula.
Clement, a fine producer of rhum agricoles on the island of Martinique, also produces a fantastic Mahina coconut liqueur, created by macerating pieces of fresh young coconut in unaged rhum agricole. The combination of grassey agricole and pure cane syrup created from the same sugarcane give the rich nuttiness a lightness and complexity I've yet to find in other off-the-shelf products. Cheers!
Nice! Thank you for sharing! Kalani sounds super interesting!
@@KevinKos Kalani is great.. a bit hard to find but I'd recommend it. I first heard about it from Death & Co's Welcome Home book
The Clement is very good.
Came here to say Kalani as well! Excited to give this a shot though!
As a Swede, I have to applaud you for taking the time learning how to pronounce Per Almén's name! 👏
🥥 One thing I like to do with coconut drinks is to use coconut water ice cubes, as it melts teh coconut flavour improves. Great video!!!!
Great idea!!
Coconut and Honey also go together amazingly well. When in Fiji I was experimenting with a few bottles I had and tried a 50/50 mix of BATI Coconut Rum Liqueur and WildTurkey American Honey Bourbon Whiskey
🥥 Coconut liqueur is one step in the right direction towards the best possible nut liqueur, pistachio!
Oh yes! Great idea!
@@KevinKos please make a video on pistachio liqueur!
My other half loves coconut so we're definitely going to give this a try for her. Thank you! 🌴 🥥 🌴
I hope you both are going to like it! Thanks!
I did it was really good . But with selfmade passionfruit liquor infused with pandan leaves and dark rum with half a lime and some mango puree . Also a a bit of creme de coconut was just divine . Ibwould like to see your spinn on my drink.
So inspiring and notably easy to accomplish everything laid out in such great detail. Thanks!
🥥 that coconut daiquiri look so lovely, i can’t wait to make this. i can store it in my malibu bottle 🍾
Cheers!
I have to say... this is one of the best recipes you've ever posted.
I made it for my daughter in law who loves malibu... what I didn't expect was that I would love it so much!
I'm having to make my own bottle now. Well done Kevin!
Thank you! Glad you like it!
another killer video. Thank you. Being from a tropical country originally, I LOVE LOVE LOVE tropical flavors and am always interested in using them, making them, converting others into loving them...
awesome! Cheers!
🥥 You’re giving me a hankering for rum! Mmmm!
Cheers!
Hi Kevin, I have just made this and WOW, amazing flavour 10/10! I made a couple of tweaks. Firstly I replaced the sugar with Pure Coconut Sugar Syrup (which has a slight gold syrup colour and so the finished liqueur is not white), cooked sous vide, I also used a vacuum filter flask to strain it. This yielded 550ml of coconut rum before dilution with the syrup and coconut water. I have also just received a Spinzall 2.0 centrifuge and made a Dave Arnold Banana Justino. I made the clarified mojito syrup previously and will now try to make it without the agar and use the centrifuge to clarify. I will post the results on your mojito video. Thanks for the work you do.
Amazing! Thank you for the feedback! Have fun with your new toy 😉🥂
🥥🌴🍹🥃🧉🥂😇🤓😃😋👍🏼💖🥥🍹🥃🥂 I love coconut. I have that Liber and Co Toasted Coconut Syrup at home. I'm almost out of it though, so I have to order more of it online. Maybe someday I will make that homemade coconut liqueur.
I love all of your videos, Kevin!
Thanks, God bless you, and cheers! ¡Salud!
awesome! Thank you!
Made this over the weekend without sous vide, and WOW. It's an amazing result. Had always disliked the fake flavor of Malibu, but this is giving me a reason to use it. I made a pina colada sour with acidifed pineapple juice and it's off the charts.
🤩🤩🤩
🥥 made my own impression of a coconut rum and boiling down coconut water and adding to an overproof white rum, to get 40% ABV. Then adding coconut sugar (roughly 20g/L) for some sweetness. Next time I'll adapt coconut chips and fat washing.
nice! Your version sound interesting! Cheers!
I made this last night and it was excellent. I almost made a bad mistake by over-frying the toasted coconut and then adding the rum to the hot oil. Not my smartest move. But all ended well and it’s a delicious incredibly toasted coconut flavor with an ultra smooth mouth feel. I’m going to make another batch this weekend with non-toasted coconut as well. I think a clean coconut version would be useful in different applications. Thanks as always. I love making liquors. Special thanks for mentioning how long it will last, that’s always a question when I do these things. Oh, and for having the calculator so I don’t have to do the math myself. Made 375ml and just reused the bottle.
🥥 this sounds as delicious as the coffee liqueur recipe!!
awesome! Thanks!
🥥 very good kevin! you are the best! please teach how to make homemade italicus!
Great suggestion!
Love it! I gonna be the new bartender for my friends with this one. Especially, with all of the specialty drinks you showed. Thanks you. Peace and Blessings to you.🥥
🥥 Finally got round to giving this a go. Went perfectly, even with the infusion in a jar (it became clear pretty quickly why the sous vide method was ideal, but I don't have one yet). So it means I'll be trying cocktails I'd previously avoided because the only available ingredient for "coconut rum" was either Malibu or supermarket knock-off Malibu! This is now going to be a permanent part of my liquor cabinet.
I tried the mix with Coke, which I liked a lot. I also tried it with a lychee soda with the same ratios as the Cola mixer, which I found paired very well.
Thank you again for the recipe!
So happy to hear that! You are welcome!
I remember way back I commented asking about episodes of homemade liqueur, here it is. Thank you Kevin, amazing production as always.
My pleasure!
This one looks easy to make! 🤩 it was truly the best amongst other ones. Blind test was the best part during the shootday. 😁
When I was preparing the recipe at home I knew this will be your best one! 😄🥂
A friend made a batch of this this afternoon and offered me a taste. It was fantastic!
This sounds delicious. Malibu is definitely a 2 out of 10.
Just got myself today a bottle of Bacardi Coconut which I find rather nice and not overly sweet (I found online that it contains just 35g of sugar per litre). It is at 32% abv and that’s the only thing which I would change. 45% would be perfect for me. Do you think going with an overproof Rum would work with you recipe, too? Btw, while I enjoy all your videos I really love the ones with homemade ingredients.
Overproof rum would work here for sure! That's a great idea actually! Thank you! It looks like I will do more homemade ingredients in the future 😊
I just did this one for my cocktail competition recipe and it tastes incredible!
Also you don't actually need a suvi device to achieve the desired effect. Pick a thermometer and heat up a cooking pot to ~55-60 (not 80, so that the alcohol doesn't vaporize) degrees Celsius. Then put it at minimal heat for 2 hours so the temperature sustains.
Voala!
I live in the tropics. I make moonshine and have many times failed to make a good coconut rum… I will try this,,, thank you.
🥥
thank you Kevin and team for elevating our cocktail game!
been wanting to make GN Chan's bacardi legacy 2016 winning cocktail; Venceremos! but my city's liquor store only has Malibu. So now i have something to work with! the ingredients sounds delicious so i shall take out the sous vide!! cheers
Sounds great! Enjoy making and using this liqueur. Cheers!
@@KevinKos come to Goa India, here we get coconut and cashew fenni.
I like Topper's Coconut Rhum for my cocktails. Good stuff!
Will definitely give this one a try 🥥
Hope you enjoy. Cheers!
Amazing Kevin!! Nice work.🥥
Thank you! Cheers!
That is some creative stuff Kevin and cocktail time crew!🥥
Glad you like it!
🥥 Cheers Kevin !
cheers!
Excited to try out this recipe!
cheers!
Amazing video yet again. Thanks for the tips and tricks!
Glad you enjoyed!
Loved the coconut rum old fashioned.
Absolutely making this one! 🥥🥥
🥥 Great recipe as ever! I have a little allergy to fresh pineapple, but pineapple rum is fine, so I will be trying that Old Fashioned!
hope you'll love it! Cheers!
Just tried this recipe and the result is wonderful, congratulations and thanks for sharing!
Used jar method and Havana 3 años Rum.
Wonderful!
Looking forward to trying this recipe, thanks Kevin! 🥥🥥🌴🌴
Hope you enjoy!
🥥 very good kevin! you are the best! please teach how to make homemade suze!
I don't believe it will be 4 times better
there is only one way to try it out. 😁🥂
I like to use a buccaneer bobs rum base. So 1 gallon of molasses and 2 pounds of brown sugar to 25L of water and your favorite yeast. You can hypothetically imagine the rest.....
For the flavor, I'll fill a 1L masson jar 2/3 full of sweetened shredded coconut and top off with rum. Let sit for a few days and strain as suggested.
It's simple, but it works.
Edit: I'll use 60% ish rum for this. If you use the best cuts, it's smooth and not harsh at all. I'll drink it as is with no mix.
Loving these DIY spirit videos, Kevin. Cheers!🥥
More to come 😉🥂
🥥 Great episode as always! Thanks for the walk through on how you did this. I've done it in the past with the coconut oil and used coconut sugar to sweeten it. I'm definitely going to try this method next time. Cheers
I hope you are going to like my recipe too. Yours sounds nice!
Oh Perfect. This is on my to do list for a while 🤣👍🏻 thanks.
I’ll hope you and your family and friends are okay after the floods
Thankfully we are all safe. I appreciate your concern! Cheers!
This liqueur is so good, it’s coco-nuts! 😂
🥥 Love the video, but i am interested on how you made your pocket square stand so well. Thanks in advance.
I don;t drink soda, but I'll have a glass of malibu and coke every couple of years
🥥 I'll try your coconut liqueur recipe . Thanks a lot for this great video! 🥥
🥥 looking forward to trying this in my Moscow mules
cheers!
Another excellent vid, and the coconut ice cube is a genius garnish.
Cheers! 😬🥂🥥
cheers!
Siempre Kevin dando en la nota
🥂😊
Fantastic as always, Kevin. 🥥
Takamaka is insanely tasty, really took me by surprise. Can't get enough of it.
I've been looking for a higher-quality alternative to Malibu for a while so I'll have to give this a try! 🥥
Let me know how you like it!
The calculator is Awesome.. thanks and Cheers!
I think I'm going to make this one! Great episode 🥥
🥥🥥Very good work Kevin. Excellent presentation...as usual. I will be preparing my own coconut rum.
Enjoy!
Big up Bounty rum, from my country Saint Lucia!!!!!!!!
🥥 Another great video, Kevin. Thank you!
Glad you enjoyed it! Thanks!
I agree with Takamaka being much better than Malibu. and homemade is on totally different level. Made mine with great crunchy and freshly dried flakes and it was delicious. Also roasting the flakes a little gives interesting flavor. Of course you toast them, I would not anticipate anything else from you. :)
😁🥂
My favorite is a Dominican that is sold on a coconut! Is great...
🥥 🍹They all look delicious! Thank you!
I'm here not only for the knowledge about cocktails but also to steal Kevin's outfits. 🥥
Haha, cheers!
I've always loved coconut but found Malibu too cloying and synthetic tasting. I made this yesterday and it turned out great! Thanks so much for making this, the reward is so high for the small effort involved
Glad you liked it!!
This video is amazing your recipe process is amazing also I love coconut rum but i will never buy it again
🥥 can't wait to try it out! 😋
Filtered through charcoal to remove the color...
Now I may just be a chef but the prime use for charcoal filtering is to remove organics and other charged things, which give you things like taste and scent. So filtering a flavored rum through charcoal, is about the last thing I'd do, after trying to give it complex notes and flavors. If I wanted to remove color I'd first try spinning it down in the centrifuge but not everyone has one of those. You'd have to dial in the Gs so you pull out the color but not the flavor or separate the water and alcohol. In the case where I do not have a centrifuge, I might let it settle for a week and then just mix with adjuncts that are not clear, when it comes to drink time. A low micron filter could help with clarity.
Selecting a virgin or cold pressed oil is great for flavor. The way you destroy that flavor is heat, so using it to fry means you should have gone with a cheaper oil. This is like people who use high end EVO to fry things. Sure if high end EVO is your only bottle of olive oil, your choice is limited but paying extra for an oil so you can trash it? I'm not seeing that.
Have you considered air frying your own shaved fresh coconut? I haven't used an air fryer myself but it sounds like it might be the right tool for the job before the sous vide soak. Minimal oil, maximum flavor. Oil misted flakes in the oven could also work. If you have your own fresh coconut, you will also have its milk to work with, at the cost of clarity.
I never imagine coconut rum and coke. I have to try it.
Haven"t watched the video yet, but awesome one! I wouldn't mind a series of this or a generic "how to make any kind of Liqueur at home"
Good to know. Thank you!
Great Episode 🥥
thank you!
I love what you are doing on this channel. Great work!
Thank you very much!
amazing video Kevin! Cheers!
Look I found my new favourite channel!!!!
thank you!
on my devour list!!! 👏💂🏿♂
🥥 shame I still have a full bottle of Malibu on the shelf 😅 will definitely try this one ones it's finished! Thanks for the great vid
Hope you enjoy it!
Delicious!
I made it with coconut shirms.
After that i took those and first fried them on leftover frozen coconut oil, and then made coconut cookies - also delicious with a little aftertaste of rum!
Tomorrow I'll grill some pineapple and make juice out of mixed fresh and grilled. Should be a perfect combo!
Thanks for this recipe.
Btw. I think you should put all ingredients in calculator (coconut water and sugar)
Both sugar and coconut water are already included. Maybe you missed it because it's listed under the text. Cheers!
Great job, Kevin but the real challenge would have been to make it WORSE than Malibu, if that’s possible. 😅
Haha great challenge! 😄🥂
I'm making this, subscribed. Thanks!
🥥 loved it
Fun fact: in Canada, the guy that’s in charge of the final sensory of Malibu can’t smell coconut
Youre a real life and money safer ! thank you!❤
cheers!
Very inspiring episode. What I’d really like to see is how to make really good Allspice Dram and Velvet Falernum.
Great Job, love your work man🥥
Thank you so much!
I’ll have to try making this 👀 i’m sure it would be great in many cocktails
such a great idea. thanks for sharing. love the coconut ice too. cheers
Thanks for watching!
Pineapple milkwash clarification would be interesting
Kos is the Willy Wonka of delicious cocktails 🍹
magnificent! 🥥
Great idea, Kevin! Looking forward to trying this out. I also have some coconut lovers in the family and these will make pretty sweet (but not too sweet) gifts.
Replying to myself here after making and trying a few variations. It really does blow Malibu right out of the water (and I like Malibu!) I settled on some pre-toasted, sweetened coconut flakes as the best tasting to me, though it was close. I also tried with unsweetened flakes (toasted and untoasted) and the toasting is definitely worth it. Just be careful as the flakes will burn quickly. I also tried with coconut manna instead of oil. The result was very good, but the yield was very low. I lost 2/3 of the rum I put in when using the manna since it absorbed so much of it.
Rhum Clement Mahina Coco is another great commercial alternative.
I have to try it! Thanks!
My choice is the Kōloa Coconut Rum, bottled in 80 proof maybe not a liqueur but I like that it's not so sweet and with a clean coconut taste,
I still have to try this one out. Cheers!
@@KevinKos I bought mine when I was in Berlin so pick one up if you ever there or order one online from Germany
Brilliant!
I can't wait to try this at home. In the meantime, that sweet electroswing music is driving me 🥥s! Can I get a name? ;)
I snobbishly avoided the coconut rums until I got a hankering for pina coladas and then got lazy and just used coconut rum with pineapple juice, doesn't quite cover the creaminess but... Thank you for this, something tells me my supply of Diplomatico white rum is going to need constant replenishing! Now I just need to find a quite solution to the creaminess of the cream of coconut without keeping it in the fridge...
cheers!