Toasted Coconut Simple Syrup

1. Preheat the oven to 350 degrees Fahrenheit and break the coconut open. The method I found that worked best for opening the coconut was to hit the it repeatedly really hard with the back of a knife. It sounds crazy, but you can see this guy explaining/doing it here. He is much larger and more muscular than I am and was able to do it in two strokes, whereas it took me about 2 dozen flurries of whacking to get it to crack open all the way, but it works! Just make sure you do it over a bowl so the milk has somewhere to drip once it pops open.
2. The next step is to empty the milk out of the coconut and place the coconut halves/pieces on a baking sheet, white side up, and place it in the oven. Allow it to bake for 20 minutes, then remove and cool to room temperature. Once the coconut has cooled, you should be able to see that it has separated from the shell a bit around parts of the edges. Use a metal spoon to pry the white pulp off the shell. The pulp will still have a brown coating on the back, and this can be peeled off with a vegetable peeler.
3. Once the coconut pulp is removed and peeled, cut it into 1-inch chunks and place it in a bowl with the turbinado sugar and water and mix well. Cover and place in the refrigerator overnight. The next day, pour the mixture into a blender or food processor and blend until pulpy, but not entirely smooth. Pour the mixture into a canning jar, screw on the lid, and place it in the refrigerator. Shake once a day for a week. Then filter out the coconut pulp through a mesh colander.
4. Give the syrup another filtration through a piece of cheesecloth just to get any remaining fine bits of coconut pulp out. Your toasted coconut syrup is ready for use! Make sure to keep your syrup covered and refrigerated when it's not in use.