You don’t really need to make tons of this syrup at a time - I just saved a little from the end of a tin I’d used to make a Thai curry. I have come to favour the above method, since coconut milk is an ingredient I usually have in the larder. Garnish outlandishly - and don’t neglect to grate nutmeg on top.ġ) The original recipe calls for Coco Lopez coconut cream, available from cocktail specialists.
It will keep in the fridge for a week or two.įor the cocktail itself, shake everything with just a couple of cubes of ice, really hard, for a long time, and then pour out over fresh ice into a large glass or Tiki mug and top with more ice. Place in a saucepan and stir over a gentle heat until fully dissolved then allow to cool.
So that’s one part coconut milk (I favour the Thai brand, Aroy-D, which you can buy from Asian supermarkets in 6 x long life cartons or individual tins) to two parts golden caster sugar. For the Coconut Syrup, simply make a basic 2:1 sugar syrup using canned cocount milk in place of the water.
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