Coffee-shop syrup
Toasted Coconut Syrup
Golden toasted coconut flakes steeped in syrup, then strained. Nutty, buttery and a little tropical.
- 1 hr 17 min total
- 1¼ cups + 3 tbsp340 ml
- Keeps 2 weeks
Quick answer
Toasted coconut syrup is simple syrup infused with golden toasted coconut flakes. Toast 1 cup unsweetened flakes, simmer them with 1 cup sugar and 1¼ cups water for 5 minutes, steep 1 hour, strain and squeeze, then use 2 tbsp per 12 oz iced latte.
Monin named toasted coconut its 2026 Flavor of the Year, and it's easy to see why. Toasting turns coconut from sweet and milky into something nutty, buttery and almost caramel-like, a natural partner for espresso, cold brew and rum.
Real toasted flakes give this syrup a depth that coconut extract alone can't. There are just two tricks: toast low and slow, because coconut goes from golden to burnt in seconds, and squeeze the flakes hard at the end, since they soak up a lot of syrup.
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The recipe
Toasted Coconut Syrup
Ingredients for 1¼ cups + 3 tbsp340 ml
You’ll need: small saucepan, coconut flakes, fine-mesh strainer, nut-milk bag, pump bottle, milk frothersmall saucepan, coconut flakes, fine-mesh strainer, nut-milk bag, pump bottle, milk frother
Method
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Toast
Toast the coconut in a dry saucepan over medium-low heat, stirring constantly, until most of the flakes are deep golden and smell nutty, 4–6 minutes. Watch closely, because it browns fast at the end. Tip it onto a plate right away. (Or bake on a tray at 160°C/325°F for 5–8 minutes, stirring halfway.)
1 cup80 g unsweetened coconut flakes
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Simmer
Add the water, sugar and salt to the pan, stir until the sugar dissolves, then return the toasted coconut. Bring to a gentle simmer and cook for 5 minutes.
1¼ cups300 ml water1 cup200 g granulated sugar
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Steep
Take the pan off the heat, cover and steep for 1 hour. For a stronger syrup, refrigerate it overnight with the flakes in.
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Strain and squeeze
Strain through a fine-mesh strainer, then tip the flakes into a nut-milk bag or cheesecloth and squeeze hard to get every drop. Stir in the vanilla, if using.
½ tsp½ tsp pure vanilla extract
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Chill and skim
Bottle and refrigerate. Coconut oil rises and firms into a thin white layer as it chills; lift it off for a cleaner syrup, or just shake the bottle before using.
Storage. Keeps about 2 weeks sealed in the fridge; after that the coconut oil can start to taste stale. Small white flecks of solidified coconut oil are normal and melt into hot drinks. Throw it out if it smells sour or rancid, turns cloudy or grows mold.
Per 1 tbsp (15 ml): about 34 kcal, 8.8 g sugar (estimate).
How to use it
Toasted coconut iced latte
2 tbsp (30 ml) with 2 shots (60 ml) espresso and 6 oz (180 ml) cold milk over ice. Oat or coconut milk works beautifully.
Coconut cold brew
1½–2 tbsp (22–30 ml) per 12 oz glass of cold brew, with a splash of cream.
Coconut mocha
1 tbsp (15 ml) coconut syrup plus 1 tbsp (15 ml) chocolate syrup in a 12 oz mocha. All the candy-bar flavor, none of the wrapper.
Colada-style rum sour
A lighter piña colada twist: 2 oz (60 ml) aged rum, 2 oz (60 ml) pineapple juice, ¾ oz (22 ml) toasted coconut syrup and ½ oz (15 ml) lime juice. Shake hard and strain over crushed ice.
Toasted coconut matcha
1 tbsp (15 ml) in an iced matcha latte made with 6 oz (180 ml) milk.
Classic drinks with Coconut syrup
Gear for this recipe
Glass Coffee Syrup Dispensers with Pumps (16.9 oz, set of 2)
A pump gives the same dose every press, so every latte tastes the same. Glass washes clean between flavors.
Best for Home coffee bars
Zulay Kitchen Handheld Milk Frother
Best for Lattes and cold foam on a budget
Cuisinart Fine Mesh Stainless Strainers (set of 3)
Best for Every infused or fruit syrup
Ellie's Best Pro Quality Nut Milk Bag (12 x 12 in)
Best for Orgeat and pulpy fruit syrups
More gear for this recipe (3)
Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract (4 oz)
Best for Vanilla, caramel and chocolate syrups
Unsweetened Coconut Flakes (organic, 12 oz)
Best for Toasted coconut syrup
Cuisinart Chef's Classic 1.5 qt Stainless Saucepan with Lid
Best for Every stovetop syrup
Tips for the best batch
- Toast low and keep stirring. Coconut goes from golden to burnt in seconds, and burnt flakes make the whole batch bitter.
- Big flakes toast more evenly than fine shredded coconut and are easier to strain.
- Don't skip the salt. A pinch makes coconut taste more like coconut.
- For café-level punch, add ¼ tsp coconut extract after straining. Homemade syrup is mellower than bottled.
- Save the squeezed flakes. Spread them on a lined tray and bake at 150°C/300°F for 10–15 minutes, watching closely, for candied coconut to sprinkle on yogurt, oatmeal or ice cream.
Variations
Brown sugar coconut
Swap half the sugar for light brown or demerara sugar for a toffee-like syrup that loves dark rum and cold brew.
Coconut pandan
Add 2 knotted fresh or frozen pandan leaves to the simmer. Grassy and vanilla-like, very good in iced lattes.
Creamy coconut milk syrup
Warm 240 ml canned coconut milk with 200 g sugar and a pinch of salt until dissolved, then cool. Rich and creamy rather than toasty, but it keeps only about 5 days.
Questions people ask
Can I use sweetened coconut?
Yes, but cut the sugar by about a quarter (to 150 g) and toast it extra gently. Sweetened coconut is moist and burns faster.
Why are there white flecks in my coconut syrup?
That's coconut oil, which turns solid in the fridge. It's harmless and melts into hot drinks. Skim it off after chilling if you want a cleaner syrup.
How much coconut syrup goes in a latte?
About 2 tbsp (30 ml) for a 12 oz hot or iced latte and 3 tbsp (45 ml) for 16 oz.
Can I use coconut extract instead of coconut flakes?
For a quick version, stir ½–1 tsp coconut extract into a cooled batch of classic simple syrup. It tastes more like candy than toasted coconut, which is why we use real flakes.
How long does toasted coconut syrup last?
About 2 weeks in the fridge. Freeze it in ice-cube trays for up to 3 months.
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