Coconut liqueur

1. 

whipping cream (30-33% fat) 1.1 cup (250 ml) • sugar granulated 4.5 oz (125 g)

Bring the cream to a boil and dissolve the sugar in it.

2. 

grated coconut 5.25 oz (150 g)

Add grated coconut ..

3. 

coconut milk 1.7 cup (400 ml)

... and coconut milk.

4. 

sweetened condensed milk 14 oz (397 g)

Cook briefly, remove from the heat and add sweetened milk.

5. 

Cool in cold water bath.

6. 

Pour into a blender and mix.

7. 

white cane rum 1.3 cup (300 ml)

Pour into a bottle with a wide neck and add rum.

8. 

Stir, close the bottle and let it rest in the refrigerator for 3 days.

9. 

After three days, strain through the thicker ...

10. 

... and then through a finer sieve.

11. 

Pour into a bottle and store in the refrigerator.