Coconut liqueur

Coconut liqueur is an alcoholic beverage made from the fermentation and distillation of coconut pulp or sap. It has a sweet and distinctive flavor, combining tropical notes and a creamy touch, making it a very popular ingredient in cocktails, desserts, and some culinary preparations in Caribbean and Latin American cuisine.

This liqueur originates mainly in tropical regions where coconuts are abundant, such as the Caribbean, the Philippines, and various areas of Latin America. Its production can vary depending on the country, but it is generally obtained by processing the fermented sap of the coconut palm or by using natural extracts of the coconut pulp combined with neutral alcohol and sugar.

Properties: In addition to providing a sweet and aromatic flavor, coconut liqueur is valued for its versatility in the kitchen, especially in the preparation of creamy desserts like flans, ice creams, and cakes, as well as in mixed drinks. Due to its alcohol and sugar content, it should be used in moderate amounts so as not to overly alter the original textures or flavors of the recipes.

Synonyms in Latin American Spanish: Coconut liqueur may also be found as coconut rum (although this typically has a higher alcohol content and a different production process), coconut cream (referring to the thicker, sweeter version), or simply coconut liqueur in most Latin American countries.