Coconuts and Grog Recipes

Green Coconut, cut it in half and drain the milk, add a teaspoon of nutmeg, a dash of chilli poweder, pour the coconut milk back into the halves (with spices), one teaspoon of gelatine each side whatever flavour you like, then open a longneck of Coopers Pale Ale, drink the beer and don't worry about the rest!

D-Jack

Rotord
I am right into making my own spirits at home. I own a homebrew shop so that does help.
If you are able to just get the eye out of a coconut without cutting it in half then you are laughing. Leave the coconut milk inside and you can add all sorts of spirits and liqueurs to flavour the coconut.
Try some pineapple juice and some coconut rum (Malibu). You will have to experiment with the amounts to use.
Also crack open the coconut and keep the coconut milk and make up whatever you like and put in the fridge for future use.
As I make just about every Spirit and Liqueur on the market at home you can play around with whatever flavours you want. It is easy for me as I make my own for buggar all cost but you can make some great cocktails by just making up whatever flavours you like.
It might also be a good idea to make up whayever you want and leave it in the fridge for a couple of days to let the flavours get absorbed in the coconut.
When you have drunk whatever you have made in the coconut then cut it open and eat the coconut flesh as it will have absorbed the flavour of whatever you have made with the coconut milk.
Hope this helps. I have had a few homebrews so if my spelling is not right that is my excuse.
Cheers

The Bigfella

Rotord,
You are halfway on the right track.Coming from the Caribbean(Trinidad) I can tell you that there are many recipes for a great drink with coconut water but the most important is a good rum--we do NOT drink Bacardy in the west Indies--it is for tourists.Firstly if you husked the coconut and hacksawed between the eyes the coconut was much too old and already turning rancid even though it looked green on the outside.The coconut should have a very soft shell inside with a very light formation of gelly preferably picked the same day.To this add a good rum of which Ican reccomend Mount Gay Eclipse from Barbados which is available in Aus.Add the coconut water with plenty of ice and a dash of Angastura bitters and tell me if it is not one of the best drink you have had.
Cheers and enjoy.

Sounds Like the bull bleep machine is turned on.Twintrail

Rotord,
I normally don't give away too many secrets but yes you have used the coconut at full size which is much too late. Should be picked when they are about 3/4 size and have a round green shiny look.There are different type coconuts but with experience you will get the hang of it----good luck.

My father (R.I.P.) used to make his own sly grog in WW2 during his time in PNG. It involved putting sultanas and something else in the coconut (to help fermentation), sealing the eyes back up and burying them for a couple of weeks.

He called it Jungle Juice and apparently it was quite a deadly brew.

He laughed when he told me that if you forgot where you had buried them, they'd eventually go off like a miniature land-mine! :-))

Hmm...................perhaps you could harvest the milk from the flower stalk and make toddy?

Its a classic native drink that started in India and has spread throughout south-east-asia.

eng

2 shots bundy into a green coconut (chilled) and 1/2 cup of mailbu.
When youre done drinking, eat the flesh. You may want to add some palm sugar if not sweet enough.
...Its like broome all over again.

Hi Rotord,

Forget your coconut - if you have watermelons growing - approx 3-4 weeks before they are ready to pick, do as you would to administer an injection - ensure the area is clean (- as close to the stalk as possible -) alcohol swabs from a chemist are good, and carefully inject 2-3 nips of spirit (your choice) with the finest syringe you can get from your chemist ( if they will still supply), cover and seal the pinprick holes, sit back and wait until ready to pick and eat/drink/enjoy.

or

A good quality, clean, ready to eat pumpkin QLD blue or similar - cut a hole in the top - approx 3-4" across with stalk attached, remove seeds leaving flesh intact. Fill with a combination of either Raw or Brown Sugar mixed with a handful of sultanas. Replace cut out section and seal with putty or Blue-tac or even Gaffa (100 MPH) tape. Place in a warmish spot - preferrably in the shed rather than the house and wait a couple of weeks until the fermentation has ceased. Remove top CAREFULLY and enjoy.

Re the PNG comments from other posters - a highland concoction known as 'Tomba Tonic' made from banana passionfruit still brings a tear to the eye.

Seeya

C