A deliciously rich and creamy Irish Cream that's gluten free and dairy free too, nobody need miss out this Christmas, perfect for a gift...or enjoy all to yourself! This recipe make 1 litre of Bailey's.
grate the rind from the orange then cut the orange in half and squeeze the juice, add the rind and juice to the saucepan
Turn the hob onto full heat and stir until all the coconut lumps have melted, then leave to boil for 20 minutes.
Remove the pan from the heat after 20 minutes, pour into a jug through a sieve to remove orange peel and set on a window sill to cool.
This makes roughly 250-300ml of condensed ‘milk’ once it’s reduced.
Simply add all other ingredients to a blender (including the extra boost of orange flavour with Cointreau if you like)
This will keep in the fridge for well over a week...Hahaha, as if it will last that long!
Also you may notice that the cream/soya milk ratio is different to my usual Bailey's recipe, this is because the citrus thickens the liqueur so less cream is necessary.