Coconut simple syrup can be easily prepared by combining roasted dried coconut with sugar and water. Heat equal parts sugar and water until dissolved, add the toasted coconut, and simmer for thirty minutes. After straining, the syrup can be stored in the fridge for a few weeks. It works well in cocktails like piña coladas, enhancing their tropical notes. For quicker options, coconut extract can be used instead. Full-fat canned coconut milk is recommended for cocktails, while sweetened versions should be avoided for better flavor balance.
To make coconut simple syrup, roast dried coconut first. Heat equal parts sugar and water until dissolved, add the coconut and let it simmer for 30 minutes.
After preparing the syrup, store it in a sealed jar. It can last for a few weeks in the fridge, and can elevate cocktails like piña coladas.
If you're short on time, use coconut extract to make a quick syrup. A plain syrup with a bit of extract added after heating can save time.
Using full-fat canned coconut milk in cocktails enhances flavor, while avoiding sweetened versions is essential for maintaining balance in drinks.
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