Almond Toasted Coconut Syrup: With the flavors of toasty coconut and almond extract, this syrup is a delicious way to sweeten your ice coffee, cold brew, and lattes. It’s way better and much cheaper than Starbucks too!
It should go without saying that I love basically anything involving toasted coconut. When I found out how easy it is to make toasted coconut years ago, I made batch after batch and put it in everything I could think of that would benefit from its flavor.
From that point, I made chocolate chunk pancakes, espresso chocolate chunk cookies, banana ice cream, Samoas cheesecake tarts, donut toppings, and so many more recipes that we ate before I could take any photographs.
This is a fantastic ingredient to use to boost the flavor in a dessert. In a way, the sweet and toasty notes remind me of the flavor of roasted marshmallow because as the sugar heats, it toasts and caramelizes, leaving you with that sigh-inducing first bite of flavor explosion.
While mixing toasted coconut into batters, like for those pancakes and cookies, I think my favorite way to use it is steeping it in a liquid to extract its flavor. This is how I made the banana ice cream. And that’s how I made my first toasted coconut syrup for cold brew years ago.
This summer, I decided to amp up the flavor of that coffee syrup by adding some almond flavor. Can you blame me?
How to Make Almond Toasted Coconut Syrup
Ready all of your tools and ingredients before you start making this syrup.
- a 1-quart sauce pan
- a silicone spatula
- a fine mesh sieve
- a small funnel (optional but useful and highly recommended to reduce messes)
- a glass bottle or jar with an airtight lid
- 1 cup sweetened shredded coconut
- 1 ½ cup of granulated/white sugar
- 1 ½ cup of water
- 1 ½ teaspoons almond extract
All you need to do to start making this almond toasted coconut syrup is toast your coconut.
To do this, you’ll spread some shredded coconut out on a baking sheet and bake it for about 6 to 7 minutes at 400° F. You’ll toss it once during that time to make sure all of the coconut is toasting evenly.
While the coconut toasts, bring the sugar and water to a boil and boil for 5 minutes. Take the pan off the heat, stir in the almond extract, and mix in the toasted coconut. Then you’ll let the coconut steep for 30 minutes to allow its flavor to infuse into the simple syrup.
After you strain the coconut out of the syrup, you’re left with a sweet, smooth, and toasty syrup for your iced coffee, cold brew, iced lattes, and hot lattes. I like to call this syrup my liquid gold. Just look at how beautiful that color is!
The toasted coconut flavor is slightly more dominant than the almond flavor but the two flavor mesh together so nicely! I LOVE this syrup!!
How to Flavor Your Drinks with Simple Syrups
This summer has been an adventure for me in the way of making my own flavored syrups for my iced coffee drinks, cocktails, and lemonade, and to drizzle on pancakes, ice cream, and waffles.
So far, I’ve made 3 other syrups just for these purposes: brown sugar cinnamon (aka my cinnamon dolce Starbucks copycat recipe), vanilla that I use mostly for iced vanilla lattes, and blackberry vanilla. They’re all SO great that I can’t possibly choose a favorite but my updated toasted coconut syrup definitely ranks up near the top of the list.
To use this syrup in your drinks, simply add a couple tablespoons to a glass filled with ice and then pour the drink into the glass. Mix or shake well before serving.
Now, how easy is that?
Almond Toasted Coconut Syrup
Almond toasted coconut syrup is a delicious way to sweeten your ice coffee, cold brew, and iced lattes. With the flavors of toasty coconut and almond extract, this syrup It's way better and much cheaper than Starbucks too!
- 1 cup sweetened shredded coconut
- 1 ½ cups granulated sugar
- 1 ½ cups water
- 1 ½ tsp almond extract
- Preheat oven to 400° F.
- Spread coconut out in an even layer on a large baking sheet. Toast in the oven for 6 to 7 minutes, tossing once halfway through. Remove the pan from the oven.
- Meanwhile, in a small saucepan, bring the sugar and water to a boil over medium-high heat, stirring to dissolve the sugar as the water heats. Boil for 5 minutes.
- Stir the almond extract and toasted coconut into the simple syrup. Let the coconut steep for 30 minutes, With a fine-mesh sieve set over a medium bowl, strain out the coconut and discard.
- Transfer the syrup to a 16 oz (or larger) glass bottle or jar. The syrup will thicken a little more as it cools.
- Before using, you may need to skim a little foam off the top of the syrup. Discard the foam.
Add a couple tablespoons of the syrup to your favorite coffee drink (hot or cold) or drizzle over pancakes, waffles, and ice cream.
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