Coconut Rum

  • Sugar
  • 1
    Large Can
    Coconut Liqueur

Slice off the eyes of the coconut and drain out the milk. Fill with brown sugar

and seal very tightly. Allow the sugar in the coconut ferment in a cool, dark

place for several months. When ready, you will be able to smell and taste a most delicate, coconut-scented rum. Serve pieces of coconut meat on the side.