Toasted Coconut Sticky Rice Syrup

An incredibly flavorful syrup made with toasted sweet rice and browned coconut. As the sticky rice heats and toasts, it starts to smell just like buttered popcorn.

Toast the rice

Brown the 2 cups of raw sweet rice in a skillet over low heat for 10–20 minutes. As it heats and toasts, look for that buttered-popcorn aroma.

Toast the coconut

Brown the 1 cup of shredded coconut in a skillet for 3–5 minutes.

Make the syrup

In a large pot, heat the 2.5 cups toasted coconut water and ⅓ cup water just to a boil, then turn off the heat.

Add the 2 cups sugar and stir to dissolve. Add the browned coconut and rice.

Steep and strain

Let steep for 30 minutes, then strain out the rice and coconut.