Start by gathering all your ingredients and equipment.

Bring about 2.5 gallons of water to a boil in your brew kettle.

Once boiling, remove the kettle from heat and add the crystal malt in a steeping bag. Steep for about 20 minutes.

Add the light liquid malt extract to the kettle while stirring until fully dissolved.

Return the kettle to heat and bring the mixture back to a boil.

Add the bittering hops (Cascade) once boiling.

While the brew is boiling, toast the flaked coconut in the oven until golden brown.

After boiling for 60 minutes, remove from heat and cool the wort quickly.

Transfer to the fermentation vessel, add the toasted coconut, and pitch the yeast.

After fermentation (about 1-2 weeks), dissolve corn sugar in water and add to your beer for carbonation. Bottle the beer and cap securely.