September 9, 2016
1Place the water, ginger, cinnamon, peppercorns, lemon peel and sugar in a saucepan and bring to the boil, stirring until the sugar has dissolved. Continue to boil rapidly without stirring for a couple of minutes. Then reduce the heat to low and simmer for about 15 minutes until it has reduced a little.
2Divide the coconut between four heatproof glasses and pour in the ginger tea. Serve with a long spoon to get the coconut out.