Toasted Coconut Syrup
If you love all things coconut, you're going to love this homemade Toasted Coconut Syrup. With just a handful of ingredients and a few simple steps, you’ll have a rich, nutty syrup that adds sweet, toasty depth to everything from coffee to cocktails.
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Makes: 3 /4 cup
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Ingredients
- 1 cup unsweetened shredded coconut or coconut flakes (see notes if using sweetened coconut)
- 1 cup water
- ½ cup granulated sugar
- Pinch salt
Instructions
- Lightly toast coconut. I recommend preheating oven to 325 degrees F and spreading coconut evenly on a baking sheet. Bake for 5-8 minutes, stirring once or twice, until coconut is lightly golden.
- In a small saucepan over medium heat, combine water, sugar, and salt. Stir until sugar dissolves.
- Add toasted coconut to the saucepan and bring to a gentle simmer. Let simmer for 5-7 minutes, until mixture thickens a bit.
- Remove saucepan from heat, cover, and let steep for 20-30 minutes to continue infusing coconut flavor.
- Strain mixture through a fine mesh sieve into a bowl, pressing lightly on the coconut with a wooden spoon or spatula to extract as much flavor and liquid as possible.
- Keep coconut syrup in bowl or transfer to mason jar and cool completely before using.
- Store syrup in an airtight container in the fridge for up to 1 month.
Notes
- If using sweetened coconut: If you're making this syrup with sweetened coconut, follow the same instructions, but use just ¼ cup of sugar.
- If you want a simple coconut syrup (not toasted), follow the same instructions, but skip step 1.
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