Toasted Coconut Cold-Brew Iced Coffee

1. 1

   Preheat oven to 350u00b0F. Spread coconut on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes.

2. 2

   Bring toasted coconut, sugar, honey, and 1/2 cup water to a low boil in a small saucepan. Remove from heat, cover, and let steep at least 30 minutes and up to 4 hours.

3. 3

   Strain syrup through a fine-mesh sieve into a small bowl or resealable glass container, pushing down on solids to extract as much syrup as possible. You should have about 1/3 cup.

4. 4

   Fill a glass with ice and add cold brew. Stir in desired amount of syrup (about 2 Tbsp.) Top with a splash of coconut milk.

5. 5

   Toasted coconut syrup can be made 7 days ahead; store in an airtight container and chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.