Coconut Syrup

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A coconut syrup recipe made with toasted unsweetened coconut flakes, sugar and water. Nutty, sweet and tropical, and ready in about 30 minutes.

Course Drinks

Cuisine American

Keyword coconut syrup, coconut syrup for coffee, coconut syrup recipe, homemade coconut syrup, toasted coconut syrup

Prep Time 5

Cook Time 10

Total Time 35

Servings servings

Calories 66kcal

Author Zoe Tanaka

Cost $2

Equipment

1 Skillet
1 Small saucepan
1 Fine mesh strainer
1 Glass bottle or jar with lid

Ingredients

For the Syrup

1 cup unsweetened flaked coconut large flakes toast more evenly
1 cup granulated sugar 200 g
1 cup water 240 ml
1 pinch fine salt
1/4 tsp coconut extract optional

Instructions

Toast the Coconut

Warm a dry skillet over medium heat.
Add the coconut and stir constantly for about 4 minutes, until light golden. Remove from the pan immediately.

Make the Syrup

Add the sugar, water, salt and toasted coconut to a small saucepan.
Bring to a gentle simmer over medium-low heat and cook for 5 minutes, stirring until the sugar dissolves.
Remove from the heat, cover, and steep for 20 minutes.
Pour through a fine mesh strainer, pressing the coconut lightly to extract the liquid.
Stir in the coconut extract, if using, and let the syrup cool.
Pour into a clean bottle, seal and refrigerate for up to 2 weeks.

Notes

Use unsweetened coconut only. Pull the flakes when light golden, since they burn fast. Shake before use, since coconut oils separate when cold. Discard if sour or rancid.

Nutrition