How to make
Boil 2 cups of water on the hob.
Meanwhile, break the coconut. The easiest way to do this is by:
Using the tip of a knife, drill the softest of the three holes, which every coconut has. It is usually the largest and is easily detected by pressure.
You can also use a corkscrew to make the hole bigger.
Turn it over a cup, over which you have placed a strainer, just in case, so that parts of the bark or hairs from the shell do not fall into the coconut water.
When the liquid is transferred into the cup, take the coconut, wrap it in a towel and hit it in the middle with a hammer or the back of a kitchen ax.
With more precise hits, the outer shell will split in two and the coconut will come out whole. And it's no big deal if you break the inside, if you hit it harder.
The second brown skin is peeled with a regular vegetable peeler, so that only the milky white core remains.
Cut it into small pieces (it's hard to resist it here, because you can just munch on it - it's so fragrant and delicious).
Add the coconut to the boiling water along with the sugar (it can be adjusted to taste), vanilla and oil.
Transfer everything into a blender and grind at maximum speed for a minute, then pour the remaining water and coconut water and blend well.
In case you have not got much of the coconut water or you like to drink it on its own - no problem, then instead of 1.4 liters of water add 1.5 liters.
Strain the mixture through a fine sieve or gauze, by pressing it well to strain the last drop of milky, fragrant liquid.
Pour it into a jug or glass bottle and store it in the refrigerator.
You can consume the coconut syrup hot or cold and use the fine shavings separated from the strainer and use it for various pastries.
When the liquid is left aside, the drink forms slight residue, so shake it before consumption.
Make homemade coconut milk in a similar way by simply skipping the sugar and vanilla.
*The products are for 1.5 liters of coconut syrup.
