Toasted Coconut Cold Brew
Homemade toasted coconut syrup adds a rich, nutty flavor to your favorite iced coffee. It’s easy to make and keeps well in the refrigerator for quick coffee shop-style drinks at home
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Ingredients
Toasted Coconut Syrup
- ½ cup unsweetened shredded coconut
- ¾ cup water
- ½ cup light brown sugar
- 2 tablespoons honey
- ½ teaspoon vanilla extract
- Pinch of salt
For the Coffee
- 6 ounces cold brew or chilled brewed coffee
- Ice
- ¼ cup canned coconut cream or to taste
- ¼ cup milk (or Fairlife)
Instructions
Make the Toasted Coconut Syrup
- Heat a small saucepan over medium-low heat.
- Add the shredded coconut and toast for 3 to 5 minutes, stirring frequently, until lightly golden and fragrant. Watch carefully to prevent burning.
- Carefully pour in the water. Reduce the heat to low and simmer for 2 to 3 minutes.
- Stir in the brown sugar and honey. Continue cooking until the sugar has completely dissolved.
- Remove from the heat and let the syrup steep for 30 minutes. For a stronger coconut flavor, steep for up to 4 hours.
- Strain through a fine-mesh sieve into a clean glass jar or bottle. Discard the toasted coconut.
Make the Coffee
- Fill a glass with ice.
- Pour in the cold brew coffee.
- Stir in 1 to 2 tablespoons of toasted coconut syrup, depending on your preferred sweetness.
- Top with coconut milk and gently stir before serving.
Notes
Storage
- Store the toasted coconut syrup in an airtight container in the refrigerator for up to 2 weeks.
- This syrup is delicious with cold brew, iced espresso, or even hot coffee.
- Try oat milk, almond milk, or whole milk if you don’t have coconut milk on hand.