Last summer I tried to recreate the toasted coconut iced coffee from a beachside cafe, and my kitchen ended up smelling like a vacation. The secret was a jar of homemade coconut syrup made from toasted coconut flakes. It tastes nutty, sweet and tropical, and it costs a fraction of the bottled kind. I have not bought a bottle since!
The base is my simple syrup recipe, with toasted coconut steeped right in. It takes about 30 minutes, and most of that is hands-off time.
Why This Coconut Syrup Works
Toasting the flakes first is what makes the flavor. Dry heat browns the natural oils and turns raw, faintly soapy coconut into something nutty and caramel-like. Simmering the toasted flakes in sugar syrup then carries that flavor into every drop.
I add a pinch of salt and, if I have it, a quarter teaspoon of coconut extract to push the aroma. A 20-minute steep off the heat gives a deeper flavor than a long boil, which tends to make the coconut taste flat and cooked.
Coconut Syrup vs Cream of Coconut
Cream of coconut is a thick, sweetened coconut product built for piña coladas. It is heavy and opaque. This syrup is clear and thin, more like simple syrup with flavor, so it slides into iced coffee, tea and soda without adding richness or making drinks cloudy.
Key Ingredient Notes
Use unsweetened shredded or flaked coconut, which you can find in the baking aisle or the bulk bins. Sweetened coconut has extra sugar and preservatives, and it turns gummy in the pan. Large flakes toast more evenly than fine shreds, which scorch in seconds.
Fresh coconut works too, though it is more work. I shave a fresh coconut with a vegetable peeler and toast the shavings. Most days I reach for the bag of flakes, because it is faster and tastes just as good.
What I Learned Making Coconut Syrup
I tested this on a hot Saturday in July, with the windows open and the neighbor’s grill going. I walked away from the toasting pan to answer a text, and 40 seconds later the coconut was dark brown and smoky. The whole batch tasted bitter, like burnt toast.
On the second try, I stood at the stove and stirred constantly for four minutes, until the flakes turned light golden. The kitchen smelled like sunscreen and warm cookies. That golden color is the goal, so pull the pan off the heat while it still looks a shade too pale.
Coconut flavor has a long history in sweet drinks across the tropics, and the fat in the nut is what carries so much aroma. That fat, mostly coconut oil, is also why the syrup can look slightly hazy after chilling. Warm the bottle in your hand for a minute and it clears right up.
I keep my toasted coconut syrup next to the coffee maker, in a small swing-top bottle with a pour spout. That way it is the first thing I see on a slow morning, and it changes an ordinary iced coffee into something that feels like a treat. Guests always ask where I bought it.
Is Coconut Syrup Healthy?
It is a sweet syrup, so use it in moderation. Two tablespoons hold roughly 66 calories and 16 grams of sugar, nearly all from the added sugar. The coconut flavor is strong enough that you can use less than you would with plain syrup. Store-bought sugar-free versions exist, though they use sweeteners with a different taste and texture.
How Long Does Coconut Syrup Last?
Strained and refrigerated in a sealed bottle, it keeps about two weeks. The coconut oils can make the syrup look slightly cloudy or leave a thin film on top when chilled, which is normal. Shake it well. Discard it if it smells sour or rancid.
Tips and Variations
- Add 1/2 teaspoon vanilla extract off the heat for a creamy, piña colada-style flavor.
- Stir in a little lime zest for a tropical, bright syrup that suits sparkling water.
- Use half brown sugar for a coconut caramel version.
- Save the strained toasted coconut and fold it into oatmeal or granola.
How to Use Coconut Syrup in Coffee and Drinks
Pour 2 tablespoons of coconut syrup over ice, add cold brew, and top with oat milk for a tropical iced coffee. It also flavors iced tea, lattes, milk and smoothies. A spoonful in sparkling water with lime tastes like a light coconut soda.
My coconut lime dirty soda and coconut Dr Pepper both use coconut flavor, and this syrup drops in easily. For a warmer, sweeter partner, try my vanilla syrup.
Troubleshooting Coconut Syrup
Syrup tastes bitter or smoky: The coconut over-toasted. Stir constantly and pull the pan when the flakes turn light golden.
Not much coconut flavor: The flakes were not toasted, or the steep was too short. Toast until golden, then steep a full 20 minutes.
Syrup looks cloudy or greasy: Coconut oil separates when chilled. Shake it well, or strain through a coffee filter for a clearer syrup.
More Recipes You’ll Love
Browse the full homemade sodas hub for more ideas. My mapleine syrup is another easy pantry syrup with a cozy flavor.
The short version: toast 1 cup unsweetened flaked coconut in a dry pan until light golden. Simmer it in 1 cup sugar and 1 cup water for 5 minutes, then steep 20 minutes and strain. This coconut syrup keeps for two weeks in the fridge, and 2 tablespoons make any iced drink taste tropical.
Coconut Syrup
Equipment
- 1 Skillet
- 1 Small saucepan
- 1 Fine mesh strainer
- 1 Glass bottle or jar with lid
Ingredients
For the Syrup
- 1 cup unsweetened flaked coconut large flakes toast more evenly
- 1 cup granulated sugar 200 g
- 1 cup water 240 ml
- 1 pinch fine salt
- 1/4 tsp coconut extract optional
Instructions
Toast the Coconut
- Warm a dry skillet over medium heat.
- Add the coconut and stir constantly for about 4 minutes, until light golden. Remove from the pan immediately.
Make the Syrup
- Add the sugar, water, salt and toasted coconut to a small saucepan.
- Bring to a gentle simmer over medium-low heat and cook for 5 minutes, stirring until the sugar dissolves.
- Remove from the heat, cover, and steep for 20 minutes.
- Pour through a fine mesh strainer, pressing the coconut lightly to extract the liquid.
- Stir in the coconut extract, if using, and let the syrup cool.
- Pour into a clean bottle, seal and refrigerate for up to 2 weeks.
Notes
Nutrition
Frequently Asked Questions
How do I make coconut syrup?
Toast 1 cup unsweetened flaked coconut in a dry pan until light golden. Add 1 cup sugar and 1 cup water and simmer 5 minutes, then steep 20 minutes off the heat. Strain, pressing lightly on the coconut, cool, and bottle. Store it in the fridge.
What is coconut syrup good for?
Coconut syrup flavors iced coffee, lattes, tea, sparkling water, smoothies and mocktails. It also works over pancakes, waffles, yogurt and ice cream. Use 1 to 2 tablespoons per drink, taste it, and add more if you want a stronger coconut flavor.
What is coconut syrup made of?
Homemade coconut syrup is made of sugar, water and toasted coconut, sometimes with a pinch of salt or a little coconut extract. Store-bought versions may also include artificial flavors, colors and preservatives, while the homemade kind tastes nuttier and cleaner.
What is a substitute for coconut syrup?
Use 1 tablespoon of simple syrup mixed with 1/4 teaspoon coconut extract per drink. In a pinch, cream of coconut works in cocktails and blended drinks, though it is thicker and sweeter. Coconut milk with a little sugar is a lighter, milder option.
Is coconut syrup healthy?
It is a sweetener, so treat it as an occasional flavoring. Two tablespoons have about 66 calories and 16 grams of sugar. The coconut adds flavor, not meaningful nutrition. Homemade syrup lets you control the sugar and avoid artificial colors and preservatives.
How long does homemade coconut syrup last?
Homemade coconut syrup keeps about two weeks in a sealed bottle in the fridge. It may turn slightly cloudy from coconut oils when cold, which is normal. Shake before use, and throw it out if it smells sour or rancid.
