Toasted coconut has a richness all its own. This syrup captures it by gently toasting unsweetened coconut flakes, then steeping them in hot water before adding sugar. The flavor is pure coconut—warm, nutty, and rounded, without the candied character of many commercial syrups. It brings a little tropical warmth to coffee, rum cocktails, and desserts.
Ingredients
- 60 g unsweetened coconut flakes (about 1 cup)
- 200 g white sugar (about 1 cup)
- 237 mL water (1 cup)
Method
- Place the coconut flakes in a dry skillet over medium-low heat. Toast, stirring frequently, until lightly golden and fragrant. Watch closely, as the flakes brown quickly.
- Place the toasted coconut, sugar, and water in a saucepan. Bring to a simmer, stirring to dissolve the sugar.
- Simmer gently for 10 minutes. Remove from the heat, cover, and let steep for 20 minutes.
- Strain through a fine-mesh sieve, pressing gently to extract the syrup.
- Let cool, transfer to a clean bottle, and refrigerate. Skim off any coconut oil that solidifies on the surface before using.
Why This Method
Toasting the coconut first develops its warm, nutty character. A gentle simmer followed by a covered steep gives those flavors time to infuse the syrup. White sugar supplies sweetness while letting the toasted coconut remain the focus.
Where to Use It
Stir into hot or iced coffee for a tropical twist. A light finish of our Orange Aroma Spray adds another layer of aroma.
In cocktails, pair it with rum and fresh lime juice for a coconut variation on a Daiquiri, or use it in our Grave Digger with dark rum and hibiscus foam.
For a simple nonalcoholic drink, add a little to sparkling water with a squeeze of lime. Beyond the glass, drizzle over vanilla ice cream, fresh pineapple, or warm pancakes.