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Toasted Coconut Coffee Sweetener

Sweeten your coffee the natural way with this delicious recipe made with toasted coconut and honey.
Course: Condiment
Cuisine: American
Keyword: Budget-Friendly, dairy-free, Diabetic-Friendly, Gluten-Free, Keto, Low-Carb, Plant-Based, Vegetarian
Servings: 48 people
Calories: 15kcal
Author: Chef Nichole


  • 3/4 cup shredded coconut unsweetened
  • 1/4 cup coconut sugar
  • 2 tablespoons honey
  • 1/2 cup water


  • Preheat oven to 350 degrees. Spread the coconut on an even layer on a baking sheet and bake for 10 minutes, or until golden brown. Stir the coconut every 2 minutes while baking to prevent burning.
  • Remove the toasted coconut from the oven and transfer to a saucepan with the remaining ingredients. Bring to a low boil on medium heat and simmer for about 5 minutes, do not stir! Remove from the heat and let cool and steep for 2 hours.
  • Once cool, strain the syrup through a fine sieve or cheesecloth. Store refrigerated in a sealed container for 1 week or freeze for up to 1 month.


Serving: 1teaspoon | Calories: 15kcal | Carbohydrates: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 2g |
SmartPoints (Freestyle): 1
SmartPoints (Freestyle): 1