Coconut Syrup

For the coconut syrup, slit the vanilla bean lengthwise and scrape out the pulp.

Simmer 800 ml water with the sugar in a saucepan until the sugar has dissolved. Add coconut flakes, vanilla pulp and vanilla beans and boil for 5 minutes until bubbly. Pull pot off heat and let syrup cool.

Hang a large strainer in a saucepan and line with a straining cloth (muslin cloth). Filter the coconut syrup, using a spoon if necessary. Pour the coconut syrup into carefully cleaned bottles and seal immediately. Store in a cool and dark place.

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