The Coco-Tamarindo

• Toasted Coconut and Tamarind Syrup
• 1/2 cup shredded coconut, unsweetened
• 2 cups water
• 2 cups sugar
• 5 ounces tamarind pulp
• The Coco-Tamarindo (a Summer Cocktail)
• 2.5 ounces golden rum
• 1 ounce toasted coconut tamarind syrup
• 1 tablespoon coconut milk
• 1 lime wedge, for garnish

1. Toast the coconut in a stainless steel pot until lightly golden. (Stir frequently; it will quickly burn if left unattended.)
2. As soon as most of the coconut has toasted, add the water to stop the browning process.
3. Add the sugar and tamarind.
4. Keeping the syrup on a low simmer, stir frequently and break up the tamarind pulp with your spoon as it softens.
5. Once the tamarind pulp has dissolved and you have a rich, deep golden brown, sweet-and-sour coconut-tamarind syrup at hand, strain into a bowl through a fine mesh strainer to remove all the coconut and remaining fine tamarind pulp and fibers.
6. If you want to have your cocktails right away, (and let's be honest, you do), stick the bowl of syrup in the freezer for 15 minutes to chill a bit. And if you have enormous self control and you're making this syrup in advance, (admirable! and a great idea!), just cover it and stick it in the fridge.
7. Fill a cocktail shaker with ice cubes.
8. Measure and add the rum, toasted coconut tamarind syrup, and coconut milk.
9. Shake, strain, and pour into a cocktail glass.
10. Garnish with a wedge of lime.

coconut, shredded coconut, water, sugar, tamarind, golden rum, syrup, coconut milk, lime

Taken from food52.com/recipes/22198-the-coco-tamarindo (may not work)