Coconut Syrup
Bar Prep • syrup
Description
A homemade coconut-flavored simple syrup made by infusing granulated sugar syrup with unsweetened shredded coconut for use in tropical cocktails, mocktails, and desserts. Bright coconut aroma with balanced sweetness.
History
Coconut-flavored sweeteners have long been used in tropical and Southeast Asian cuisines. In cocktail culture, coconut syrup (and coconut cream/nectar) became staples of tiki and tropical cocktails such as the Piña Colada and other rum-based drinks. This recipe adapts classic simple-syrup infusion methods for home bars.
Instructions
Step 1.
1) Ingredients: 1 cup (240 ml) water, 1 cup (200 g) granulated sugar, 3/4–1 cup (60–80 g) unsweetened shredded coconut (to taste). Optional: 1 tsp vanilla or 1/2 tsp coconut extract to boost flavor after cooling.
Step 2.
2) Sanitize a jar or bottle you'll store the syrup in with hot water.
Step 3.
3) Combine water and sugar in a small saucepan and heat over medium, stirring until the sugar is fully dissolved (do not boil vigorously).
Step 4.
4) Add the shredded coconut, bring just to a gentle simmer, then reduce heat and simmer 8–12 minutes, stirring occasionally. The mixture will take on coconut color and aroma.
Step 5.
5) Remove from heat and let the coconut steep in the syrup for 30–60 minutes off heat for a stronger flavor (taste after 30 minutes).
Step 6.
6) Strain the syrup through a fine-mesh strainer lined with cheesecloth or a coffee filter into a clean container. Press the coconut solids gently to extract as much syrup as possible.
Step 7.
7) If desired, stir in vanilla or a small amount of coconut extract (start with 1/4–1/2 tsp and adjust) to round out the flavor.
Step 8.
8) Cool to room temperature, transfer to a sanitized airtight glass bottle or jar, and refrigerate.
Step 9.
9) Shake before use. Discard if you detect off smells, mold, cloudiness, or fermentation.
Step 10.
10) Optional: to extend shelf life, add 1 tablespoon (15 ml) neutral spirit (vodka) per cup of syrup before bottling.
Storage
Refrigerate in an airtight glass bottle. Keep cold and use within 14 days. Shake before using. If syrup becomes cloudy, fizzy, or develops an off smell or mold, discard. To extend shelf life up to ~1 month, add 1 tbsp (15 ml) neutral spirit per cup when bottling.