Toasted Coconut Coffee Syrup

Toast Coconut: Add the coconut to a small pan over medium-low heat. Spread out the coconut in a thin, even layer on the bottom of the pan. Cook for 5 minutes or until golden brown and toasted, stirring constantly. Remove from heat.
Simmer: In a small saucepan over medium heat, add the toasted coconut, water, and sugar. Simmer the mixture for 5-10 minutes until all of the sugar has dissolved, stirring frequently. If it starts to boil, reduce heat and continue to simmer. Remove from heat and add in the salt and almond extract.
Strain and Store: Strain the syrup into a glass storage container to separate the toasted coconut. Allow to cool completely before storing in a sealed container. Keeps in the fridge for up to 2 weeks.

The coffee syrup this month is Toasted Coconut. As summer comes to an end, I wanted to a do a couple more tributes to the season before I go full-on fall mode in my baking. This coffee syrup is amazing on its own in a latte, and even better when added to a mocha which gives it more of an Almond Joy flavor.

The recipe for this syrup consists of four staple ingredients and takes three easy steps to complete. You can toast your coconut whichever method you prefer, but I have found that pan-frying the coconut gives the most consistent results. Once the coconut is toasted the remaining steps are the same as any simple syrup recipe. Simply cook down the sugar and water and let simmer for 5-10 minutes. Strain out the coconut, cool, and voila!

Looking for something to do with the leftover coconut pulp? Make my Coconut Meltaways for an easy breakfast to pair with your morning coffee.