I used 1 pod each of sabah and madagascar vanilla in 250ml VG. Those 2 pods will be reused to make another 250ml with 2 new pods.
It's quite easy to do. Sterilize a good glass jar with airtight lid by boiling in water, drain, dry and put in VG. I sterilize knife and cutting board the same way before I cut open the pods and scrape out the seeds, and dump all into the jar. Screw on the lid, put a label with date on it, and let it sit in a cool dark place. Give it a shake every 2-3 days for the first 2 weeks, then a shake weekly after.
After a month, it can be used. After 2 months the flavor is even better. Usually when we taste a vanilla product, it's just vanillin (synthesized from wood pulp) we taste...that's the most dominant flavor in vanilla.
But if u use real vanilla pods, you'll experience the natural vanillin together with about 250 other compounds, and let me tell u that your tastebuds will love it. Smokey, creamy, prune-ish, raisin-ey, hint of dark chocolate, touch of cinnamon-ish spice, and asam boi (the scent from sabah vanilla) are some of the nuances I get from it. Quality-wise, I've become spoiled and cannot tahan artificial vanilla anymore
I got my sabah vanilla from
https://www.facebook.com/vanilla.kinarut/ and the madagascar one from lowyat user ken_zie.
For coconut extract, a packet of dried grated coconut from Giant is cheap, or u can use fresh coconut meat...just dump it in the VG and give it a taste every 2-3 weeks till it meets yr expectations.
Talk about complexity in one simple ingredient, 250 other things in it eh? Got to gove this a try la, thx for sharing bro!