Ingredients

• 3/4 cup unsweetened shredded coconut
• 1/4 cup plus 2 tablespoons sugar
• 2 tablespoons honey
• 6 ounces cold brew
• Coconut milk (for serving)

Instructions

1. Preheat oven to 350°F. Spread coconut on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes.
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. 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. 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. Toasted coconut syrup can be made 7 days ahead; store in an airtight container and chill.