Start by toasting the coconut flakes. In a dry skillet, toast them over medium heat until they turn golden brown. Keep a close watch; they can burn quickly.

In a saucepan, combine the toasted coconut flakes with spring water and jaggery. Allow this mixture to simmer for 10-15 minutes.

Stir it occasionally to dissolve the jaggery completely. Once everything is well combined, remove from heat and strain through a fine mesh sieve to collect the syrup.

While the syrup cools, it’s time to brew your coffee. Grind the whole dark roast coffee beans to a coarse consistency. Add them to a French press, and pour in the chilled, filtered water. Stir gently and let steep for about 12-14 hours in the refrigerator.

After steeping, press down the plunger on your French press to separate the grounds from the coffee. In a large pitcher, combine the chilled coffee with the toasted coconut syrup. Stir well.

To serve, fill glasses with ice cubes. Pour the coffee-coconut mixture over the ice, then add chilled coconut milk. A sprinkle of cinnamon and a splash of vanilla extract can elevate this drink even more. Enjoy!