Toasted Coconut Syrup
User Reviews
5
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Cook Time
20 mins
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Total Time
20 mins
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Servings
10
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Calories
122 kcal
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Course
Condiments
-
Cuisine
American
Toasted Coconut Syrup
Description
This syrup begins by gently toasting shredded coconut in a dry pan over low heat until it reaches a golden brown color and releases a nutty aroma. Toasting enhances the coconut’s natural flavor, enriching the syrup’s profile. The toasted coconut is then combined with white sugar and water in a saucepan, brought to a boil, and simmered to dissolve the sugar and extract flavor into the liquid. After simmering for 15 minutes, the mixture is removed from heat and allowed to infuse for 30 minutes to deepen its taste.
Next, the syrup is strained through a fine mesh sieve to remove the coconut solids. The strained syrup is refrigerated for several hours, during which natural coconut oil may solidify on the surface. This solid layer is scraped off to ensure clarity and ease of use in bottles with narrow necks. The final product stores well in the refrigerator for up to one month and offers a distinctive coconut sweetness useful for cocktails, coffee, or drizzling over desserts.
The recipe highlights that the toasted coconut pulp left behind is flavorful and can be served as a topping, for example on vanilla ice cream, making full use of the ingredients and adding texture elsewhere. Users are cautioned to wait for the oil separation before bottling for convenient pouring.
Ingredients
- 1 cup coconut 100g, shredded
- 1 cup white sugar 200g
- 1 cup water 235ml
Instructions
- Add the coconut to a dry pan over a low heat and toast, stirring often, for 3 minutes or until it begins to turn golden brown and fragrant.
- Add the toasted coconut to a saucepan along with the sugar and water. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Remove the pan from the heat and set aside to cool and infuse for 30 minutes.
- Place a fine mesh sieve over a bowl, then pour in the coconut syrup to remove the coconut. (Don’t throw away the coconut - it’s delicious served over vanilla ice cream!)
- Place the bowl into the refrigerator for a few hours. The natural coconut oil may solidify on top, so scrape it off and discard.
- Pour into a bottle and store in the refrigerator for up to 1 month.
- TIP: You can use the toasted coconut syrup before the oil solidifies, but don’t pour it into a thin-necked bottle until after that stage or it will be difficult to remove it.
Notes
- Reserve and use the strained toasted coconut as a flavorful topping, such as on ice cream.
- Store the syrup in the refrigerator; it will last for up to one month.
- Scrape off the solidified coconut oil from the top after chilling to improve syrup consistency.
- Avoid bottling the syrup in thin-necked bottles until after oil solidification to ensure easy pouring and cleaning.
- Nutritional facts typically include the shredded coconut that is strained out but not used in the syrup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 0.3g | 1% |
| Fat | 3g | 5% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 25mg | 1% |
| Potassium | 31mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 24g | 48% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 2mg | 0% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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