I found a recipe for coconut wine but its not quite what I think I'm looking for. I'm aware that coconut oil can go rancid before there's enough alchohol to preserve the ingredients. I want to make a strong drink that I can use as a mixer with a coconut flavour like malibu?
If I ferment water to a high ABV and then top up the demijohn after the process with coconut milk and sugar would this stay preserved ? Or would a high ABV (16 +) overpower the flavour, if so, what strong coconut flavours could I add for this to work?