For the coconut liqueur, bring the whipping cream to the boil, stirring constantly. Pour the hot whipped cream over the grated coconut and let stand for at least an hour.
Place a tea towel in a large strainer and strain the whipped cream and coconut mixture, pressing it well. Whip the yolks and confectioners’ sugar in a food processor until the mixture is creamy.
Mix everything together well and pour into a liqueur bottle, seal tightly and always store in the refrigerator.
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