The coconut is an interesting little drupe. It’s origins, still up for debate, range from the Melanesia-India-Australian region to that of South America. A hardy fruit, the coconut has many uses in many of its different forms. From fibers pulled from its husks, to those briny coconut water drinks replacing nostalgia with adult juice boxes, to the aptly named “millionaires salad’ derived from eating the heart of the palm itself–the coconut is an embodiment of the concept of Kalpavriksha. Today we’ll focus on the Copra, the flesh of the coconut. Why? Because 30 lbs. of coconut copra was added to Dangerous Man’s Milk Stout. Yeah, Almond Joy has nothing on us. Toasted coconut copra lounging about. The coconut copra was lightly toasted leaving the milky-white speckled khaki and raw umber. Toasting the coconut helps to dry out the oily flesh and to enhance the coconut aroma we’ve all come to know and expect. Added to fermentor, the coconut copra has been lending the stout its flavor during fermentation. When yeast is added to hop-filled wort, a myriad of strange and fascinating process occur that give you the finished beer. This toasted coconut copra has joined the fray and will bring you a milk stout like no other.