House prep · Syrup
Toasted Coconut Syrup
- Yield
- About 2 quarts
- Shelf life
- 1 week
- Storage
- Refrigerated
Ingredients
- 0.5 quart coconut flakes
- 25 oz coconut milk
- 2 cans cream of coconut
- 0.5 quart demerara sugar
Method
- 1Toast the flakes at 425°F until just golden. Simmer them in the coconut milk over medium-low heat for twenty minutes, then stir in the cream of coconut. Strain out the flakes, return to low heat and whisk in the sugar until dissolved.
Used in 1
Pouring…