When it comes to tiki-style cocktails, there is perhaps no flavour more iconic than coconut, and the Piña Colada takes the crown when it comes to coconut cocktails. Most recipes call for "coconut cream" to get that bold coconut flavour but for a slightly softer punch, coconut syrup is an excellent substitute—not only for cocktails but for desserts and baking too.

FOR THOSE AGAINST TOASTING

Toasting your coconut will give a wonderful nuttiness to the syrup, but if you wish, you can skip the toasting step and make a plain ol' non-toastie coconut syrup—the measurements and the rest of the directions are completely transferable.

INGREDIENTS

• ¾ cup water
• ½ cup sugar
• ½ cup unsweetened shredded coconut

DIRECTIONS

1. Heat a dry saucepan over medium-high heat and add in unsweetened shredded coconut.
2. Stir constantly to ensure it is browning evenly.
3. Continue stirring until the coconut is a dark golden brown.
4. Add water.
5. Stir to ensure the water is evenly distributed.
6. Turn off heat.
7. Add sugar.
8. Stir until sugar is entirely dissolved.
9. Remove from heat and let rest for 30 minutes.
10. Strain out the coconut solids with a fine mesh strainer, pressing the coconut to remove any remaining liquid.
11. Transfer to an airtight container (glass works best) and then refrigerate.

Keeps for one week.

NOTE

After refrigerating, some of the natural coconut oils might congeal at the top of your container; this is perfectly normal. Simply remove it from the container.