Coconut is one of those flavours that are very popular in tiki style cocktails. Of course, the Pina Colada takes the crown when it comes to coconut flavoured cocktails. There is also the Chi Chi, which is like a Pina Colada, but made with vodka instead of rum. It's hard to beat coconut cream when it comes to full and bold coconut flavour, but for a more subdued flavour, coconut syrup is an excellent substitute. Not only is this syrup amazing in a cocktail, but it is also wonderful as a syrup for desserts over pastries or over pancakes for a more tropical morning vibe. Toasted coconut flavour adds a wonderful nuttiness to the coconut syrup, but if you wish to skip the toasting of the coconut step and simply make regular coconut syrup, you may do that, but will miss out on some wonderful toastie flavours.

INGREDIENTS

• ½ Cup Unsweetened Shredded Coconut
• ½ Cup Sugar
• ¾ Cup Water

DIRECTIONS

• Start with a dry saucepan over medium/high heat.
• Add your unsweetened coconut shreds.
• Stir constantly to ensure an even browning of the coconuts.
• Keep stirring until the shreds are a dark golden colour.
• Add water to the pot.
• Stir to ensure all shreds are in contact with the water.
• Turn off the heat of your stove top burner. -Add sugar.
• Stir to dissolve sugar.
• Set the saucepan aside and let rest for 30 minutes.
• Strain the coconut out of the syrup using a fine strainer.
• Press over the coconut shreds to squeeze out any remaining syrup.
• Bottle and refrigerate. Keeps for about 1 week.

NOTE: After refrigerating, some of the natural coconut oils might congeal at the top of your bottle or jar. This is perfectly normal. You may remove it from your container.