Recipe adapted from Epicurious.
Yields: 2 servings
For the iced coffee:
12 ounces coffee, thoroughly chilled (cold brew recommended)
coconut milk or whole milk, for serving
To toast the coconut:
To a small frying pan over medium heat, add the coconut. Cook, stirring often, until the coconut begins to become fragrant and golden, about 2-3 minutes.
To make the toasted coconut syrup:
Transfer the toasted coconut to a small saucepan, along with the sugar, honey, and water. Turn on heat to medium high and bring the mixture to a simmer, making sure the sugar is melted. Remove the pan from the heat, cover, and let sit for 20 minutes. After 20 minutes, strain the syrup through a fine mesh sieve. The syrup can be kept in a sealed container in the refrigerator until ready to serve.
To assemble the iced coffee:
Fill two glasses with ice. Pour 6 ounces of cold coffee into each glass. Stir in 1-2 tablespoons (to taste) of toasted coconut syrup into each glass. Add coconut milk or whole milk as desired. Serve promptly.