Step 1

Add the coconut to a dry pan over a low heat and toast, stirring often, for 3 minutes or until it begins to turn golden brown and fragrant.

Step 2

Add the toasted coconut to a saucepan along with the sugar and water. Bring to a boil, then reduce the heat and simmer for 15 minutes.

Step 3

Remove the pan from the heat and set aside to cool and infuse for 30 minutes.

Step 4

Place a fine mesh sieve over a bowl, then pour in the coconut syrup to remove the coconut. (Don’t throw away the coconut - it’s delicious served over vanilla ice cream!)

Step 5

Place the bowl into the refrigerator for a few hours. The natural coconut oil may solidify on top, so scrape it off and discard.

Step 6

Pour into a bottle and store in the refrigerator for up to 1 month.

Step 7

TIP: You can use the toasted coconut syrup before the oil solidifies, but don’t pour it into a thin-necked bottle until after that stage or it will be difficult to remove it.