What is it?
Concentrated liquid flavoring made by distilling the essential flavor of coconut.
How to choose:
Look for all natural extracts; they may be pricey but will have a much better flavor.
How to prep:
Use it sparingly: it can leave a chemical aftertaste if used too heavily.
How to store:
Coconut extract will keep indefinitely in a cool, dry place.
Shreds of coconut give the creamy filling some texture. For a twist, substitute 1-1/3 cups coconut milk and 1 cup whole milk, and omit the coconut extract.
Coconut and mango give a Thai twist to the creamy classic rice pudding.
The combination of vanilla, coconut and almond extracts creates an intriguingly delicious flavor. You can make this cake with only the vanilla, but try the recipe first as written.
Baking the layers at 300°F keeps the cake exceptionally moist. Serve it at room temperature; the coconut softens when refrigerated.