Madagascar Coconut Recipe

Toast the coconut (if not pre-toasted)

Preheat oven to 175°C (350°F). Spread the shredded coconut and coconut chips in a single layer on a baking sheet. Toast 4–7 minutes, stirring once halfway, until the coconut is light golden and fragrant. Watch carefully — coconut can burn quickly. Remove from oven and let cool completely.

Prepare the vanilla

Using a sharp knife, split the Madagascar vanilla bean lengthwise and scrape out the seeds. Add the scraped seeds to a small bowl; reserve the empty pod and tuck it into a jar of sugar or discard. The seeds are potent and will evenly flavor the blend.

Combine the blend

In a clean, dry mixing bowl combine 75 g black tea leaves, the cooled 20 g toasted shredded coconut, the 5 g chopped toasted coconut chips, and the scraped vanilla seeds. Gently fold with a spoon or toss with clean hands until the vanilla seeds are evenly distributed and the coconut is mixed through the tea.

Rest for flavor melding (recommended)

Transfer the blend to an airtight container or glass jar and seal. Let rest in a cool, dark place for at least 12–24 hours to allow the coconut and vanilla to infuse the tea leaves. The flavor will continue to improve for several days. Store in a cool, dry place away from strong odors; use within 6 months for best freshness.

Notes on quantities and storage

This recipe yields ~100 g of blend. Two teaspoons of loose leaf (about 2–2.5 g) brew a standard 240 ml cup. If you want a stronger coconut note you can increase toasted coconut by 5–10 g and/or steep a bit longer when brewing. Keep any extra toasted coconut garnish in a separate sealed container to preserve crispness.

Measure and heat water

Bring fresh, filtered water to a near-boil (about 95°C / 203°F). For black-tea-based blends use water just off the boil to get full body and to draw coconut and vanilla notes.

Dose the tea

Place 2 tsp of Madagascar Coconut loose leaf blend (about 2–2.5 g) into an infuser, teapot, or gaiwan. If you prefer a stronger cup, use 2.5–3 tsp.

Steep

Pour 240 ml hot water over the leaves and cover. Steep 4–5 minutes: 4 minutes for a lighter cup, 5 minutes for a full-bodied cup with pronounced coconut/vanilla. Avoid steeping longer than 6 minutes to prevent excessive bitterness from black tea tannins.

Strain and finish

Remove the infuser or strain the tea leaves and pour the brewed tea into a cup. Taste and sweeten if desired with 1 tsp coconut sugar or honey; stir to dissolve.

Optional: make it coconut-milky

For a creamier, tropical finish, add 30 ml coconut milk (or regular milk) to the hot tea and stir. Heat the milk slightly before adding for a warmer blend; for iced tea, cool the brew and serve over ice with chilled coconut milk.

Garnish and serve

Finish with a small pinch (about 1 tsp) of toasted shredded coconut on top or on the rim for aroma and texture. Serve immediately.

Iced variation

Brew double-strength (use 4 tsp per 480 ml), steep 4 minutes, cool to room temperature, then refrigerate. Serve over ice and add coconut milk / sweetener to taste.