Go Back

Toasted Coconut Washed Diplomatico Rum Planas

Print Recipe

Ingredients
  

  • 750 5ml Diplomatico Rum Planas (reserve bottle for storage)
  • 1 cup Organic Virgin Coconut Oil Unrefined
  • 1.5 cup Shredded Coconut, unsweetened (reserve 0.5 cups for riming glasses)

Instructions
 

  • Pre-heat oven to 325 degrees
  • Spread coconut flakes onto a sheet pan
  • Place pan into the oven on a center rack
  • Toast coconut for 5 minutes, then check and stir
  • Toast an additional 2-3 minutes at a time, stirring until golden tan
  • Remove from oven and let cool for a few minutes
  • Gently warm/melt coconut oil in a saucepan over low heat
  • In a wide mouth container, add bottle of Diplomatico Rum Planas, 1 cup of the toasted coconut flakes, and coconut oil
  • Let it rest at room temperature for 12-24 hours
  • Move the container to the refrigerator until the oil becomes firm (4-6 hours)
  • Remove from refrigerator, lift off the coconut oil cap, carefully pour liquid through a fine mesh strainer and funnel into the reserved Diplomatico bottle, then label it
  • Store in refrigerator

Notes

Pro Tip: You can re-warm the coconut oil and strain out the coconut flakes for use in future recipes