Has anyone tried using actual coconut in their recipes (not extract)? How do you prevent a distracting slick of oil from appearing in the final brew? Even roasting and soaking up the oils with paper towels doesn't seem to work. Thanks.
A friend toasted them for 20 minutes, stirring every 5 minutes, and then drained them on paper towels to remove the oils. It left an oil slick in the beer that tasted like an oil slick, so he let it stand for another 3 months, hoping it would improve. It didn't, so he tossed the entire contents.
How long did you toast them and at what temperature? Did you use an actual coconut or flaked coconut?
I'm with the majority here; toasting shredded coconut definitely pulls out a lot of the oils. If you toast at 350-375 F on a loose mesh over a large bread drying rack (or two smaller ones) atop a baking pan all of the oil will drain down into the pan. If you just put them on a baking sheet they'll be swimming in their own oils, which doesn't work. I toast until the edges are black to get the most toastiness out of them.
I used this guys directions as a guide my first time using coconut. It turned out fine. https://www.homebrewtalk.com/brewing-with-coconut.html
