Coconut liqueur with the Thermomix® is ready in 15 minutes and makes one bottle. What surprises many people: the liqueur comes out warm and clear straight after blending. In the fridge it turns cloudy. That is not a mistake, it is simply coconut fat physics.
Coconut Liqueur with the Thermomix®
Ingredients 0 / 5 ✓
- 40 g raw cane sugar
- 50 g white chocolate
- 400 g coconut milk
- 220 g grain spirit (Korn) or vodka
- 80 g pineapple juice
Instructions 0 / 4
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1
Pulverise the sugar.
Add the sugar to the mixing bowl and pulverise for 20 seconds / speed 10.
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2
Chop and melt the chocolate.
Break the chocolate into pieces, add to the bowl, chop for 5 seconds / speed 6, then melt for 5 minutes / 50°C / speed 2.
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3
Blend the liqueur.
Add the remaining ingredients to the mixing bowl and blend for 30 seconds / speed 10.
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4
Fill the coconut liqueur into the bottle.
Pour the liqueur into the bottle and store in the fridge.
Did you know that the coconut milk we use in this recipe is made from the grated flesh of the coconut?
Video
Nutrition per serving
Why coconut milk makes the liqueur cloudy in the cold
Coconut milk contains natural coconut fat, which solidifies at around 24 to 25°C. In the Thermomix® we heat the mixture briefly to 50°C so the white chocolate dissolves completely and everything emulsifies evenly. Then we add the grain spirit and pineapple juice, blend everything for 30 seconds at speed 10 and the liqueur is done. Warm, it looks clear and pourable.
In the fridge it cools to below 10°C. The coconut fat sets again slightly, the emulsion turns cloudy and the liqueur becomes thicker. If you let it sit at room temperature for a moment before serving, or warm the bottle between your hands, it runs clear again. Both ways taste great, but cold straight from the fridge has that thick, creamy texture many people prefer.
The pineapple juice is not just decoration
Leave out the pineapple juice and you get a clean coconut liqueur with a noticeable alcoholic bite. The grain spirit (or vodka) is neutral and comes through much more strongly in a pure coconut liqueur. The pineapple juice rounds it off: it brings fruit acid that pushes the alcohol into the background, plus a tropical sweetness that has been a well-known match for coconut for decades. We recommend keeping it in, because the liqueur tastes rounder and less spirit-forward with it.
If you do not have grain spirit to hand: vodka works just as well, and rum gives the liqueur an extra layer of sweetness. We stick with grain spirit because it stays neutral and does not overpower the coconut and pineapple juice combination.
White chocolate first, not last
The step most recipes miss: sugar and chocolate go into the mixing bowl before the liquid ingredients. First we pulverise the raw cane sugar for 20 seconds at speed 10. Then we add the white chocolate in pieces, chop for 5 seconds at speed 6, then melt for 5 minutes at 50°C at speed 2. Only then do we add the coconut milk, grain spirit and pineapple juice.
Why this order? If you add chocolate to hot liquid it can seize. In the Thermomix® the reverse approach works better: the chocolate melts dry, the sugar dissolves in the residual heat, and when the coconut milk is added everything emulsifies smoothly. The result is a homogeneous, creamy liquid with no chocolate lumps.
Stored in the fridge in clean, well-sterilised bottles the finished liqueur keeps for up to two weeks. The grain spirit contributes to the shelf life, but the coconut milk makes it more sensitive than a straight spirit. We would not keep it beyond two weeks.
This coconut liqueur is one of 17 Thermomix® liqueur recipes we have collected, from classic advocaat to more exotic creations. If you also love coconut in ice cream, our Mango and Coconut Ice Cream with the Thermomix® uses the same coconut milk base.
Find more liqueurs made with the Thermomix® in our Liqueur Collection.
Goes well with: Panna cotta and vanilla ice cream.
Also pairs nicely with: Abacate Thermomix® (avocado advocaat).
