Depends on what you're making and how much the recipe needs.
If it's a small amount and you want a hit of (almost any) flavor, use another extract or alcohol (brandy, rum, whisky)..
Other possible non-alcoholic substitutes: fruit juice, plain brewed coffee or tea, coconut milk or coconut cream.
If it's something baked, and you want to reinforce the coconut flavor, introduce shredded or dried shaved coconut as a garnish.
Another idea to add to Nancy's good suggestions is Malibu Rum. It is very coconutty in flavor and I would use the same amount as the recipe called for with the coconut extract or flavoring...ch
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I 2nd the coconut rum idea.
If it's a small amount and you want a hit of (almost any) flavor, use another extract or alcohol (brandy, rum, whisky)..
Other possible non-alcoholic substitutes: fruit juice, plain brewed coffee or tea, coconut milk or coconut cream.
If it's something baked, and you want to reinforce the coconut flavor, introduce shredded or dried shaved coconut as a garnish.