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.

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.

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

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!)

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

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