Ingredients
2 cup packaged coconut
4 coriander seeds
1/4 tsp vanilla extract
3 cup vodka
1/2 cup brandy
Directions
Add all ingredients together and steep for 3-4 weeks. Turn jar every
few days. The coconut tends to be porous and absorbs the alcohol so
be sure to thoroughly strain and filter the mixture to yield the
largest amount. Natural coconut may also be used, but tends to be
watery and requires more coconut. Yield: 3 cups Container: Wide mouth
jar
Servings: 3 cups
Coconut Liqueur Recipe brought to you by Recipe Ideas
Categories: Beverages; Fruit
The History of Recipes
Written cooking instructions as a concept can be found far back into the distant past, at least as far back as the ancient Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these early cookbooks were just simple hieroglyphic or cunieform instructions for meal preparation.
Moving our culinary historical trip onwards, there were two recipe books dating from the fourteenth century - a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the indian food that is popular today, but rather descriptions of the types of food served to the upper classes of those days. When we get to the 1900s, cookery books are in great demand, mostly due to more people being able to read, people having increased free time and having more disposable income. |
We hope you enjoy this Coconut Liqueur recipe.
