Madagascar Coconut Recipe
Make Madagascar Coconut Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Loose Leaf Blend (makes ~100 g; about 20 servings of 2 tsp each)
To Brew (per 1 cup / 240 ml)
Method
Loose Leaf Blend (makes ~100 g; about 20 servings of 2 tsp each)
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
To Brew (per 1 cup / 240 ml)
- 6
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.
- 7
- 8
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.
- 9
- 10
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.
- 11
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.
- 12
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.
