Preheat a small dry skillet over medium heat. Add the shredded coconut and toast, stirring frequently, until golden and fragrant, about 3–5 minutes. Transfer half of the toasted coconut to a blender and reserve the rest for garnish.

Combine base ingredients

To the blender with toasted coconut, add the coconut milk, fresh lemon juice, lemon zest, granulated sugar, and sea salt. Blend on high for 30–45 seconds until very smooth and the mixture is slightly frothy.

Sweetener & Stabilizer

Bloom gelatin

If using gelatin: sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes to bloom. If using agar-agar: whisk 1 tsp agar powder into 2 tbs cold water and set aside (it will be dissolved later).

Heat and dissolve

Transfer the blended coconut-lemon mixture to a small saucepan and warm over low heat, stirring, until it is just warm (do not boil), about 3–4 minutes. Stir in the honey or maple syrup. Remove from heat and whisk in the bloomed gelatin until completely dissolved (if using agar, bring the mixture to a gentle simmer for 2 minutes to activate the agar, stirring constantly).

Strain

Pour the warmed mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any residual coconut bits and zest for an ultra-smooth finish. Use the back of a spoon to press liquid through the sieve.

Set, Chill & Serve

Portion and chill

Divide the strained Lemoncoco mixture into four small serving glasses or molds. Let them cool to room temperature (about 15–20 minutes), then cover loosely and refrigerate until set, at least 2 hours (gelatin) or until firm if using agar, about 1.5–2 hours.

Garnish and finish

When set, top each serving with a few reserved toasted coconut flakes, a slice of fresh lemon, and 2 mint leaves. Optionally drizzle a few drops of honey over each serving for extra shine.