This article is sponsored by our partner, Monin Americas.
Every year, Monin crowns a flavor of the year that the company believes will dominate food and beverage trends—and spotlights a product that perfectly encapsulates it. In 2026, the company awarded the title to its new Toasted Coconut Syrup.
The syrup has a sweet-and-savory—or “swavory,” according to Monin—flavor that fits perfectly with what the syrup manufacturer sees as the savory-ification of beverage menus this year.
Fresh Cup spoke with Sabrina Godfrey, director of marketing communications at Monin, to learn what makes this syrup different, why the sweet-and-savory movement is reshaping cafe menus, and how operators can put it to work year-round.
What made Toasted Coconut the clear winner for the 2026 Flavor of the Year award?
Toasted Coconut stood out because it perfectly blends sweet coconut with warm, toasted notes that feel both familiar and exciting. It aligns with emerging flavor trends, especially the rising interest in sweet-and-savory combinations. It’s highly versatile, works across beverages and culinary applications, and consumers already love the flavor. It’s also forecasted to grow significantly over the next few years, making this the perfect time to spotlight it.
You’re calling Toasted Coconut a “swavory” flavor. What does that mean?
“Swavory” means sweet and savory. In our Toasted Coconut Syrup, the savory side comes from warm, toasted notes that add depth and richness, balancing coconut’s natural creaminess and sweetness. The result is a comforting, well-rounded flavor that feels indulgent without being overly sweet or dessert-heavy.
Are sweet‑and‑savory flavor combinations trending right now?
Yes. Sweet‑and‑savory profiles are one of the biggest flavor trends in 2026. Monin’s 2026 Flavor Trends report calls this “The Savory Shift,” reflecting growing demand for more nuanced flavors that move beyond straightforward sweetness. Toasted Coconut fits right into this movement, offering warmth, complexity, and a modern edge that resonates with today’s consumers.
What are some ways coffee shops can use Toasted Coconut Syrup?
It’s a very versatile flavor that fits in nearly anything, including:
- Lattes and mochas
- Cold brew and cold foam builds
- Dirty sodas
- Espresso martinis or cocktail-inspired beverages
- Tea refreshers and lemonades
- Culinary items like spreads, cream cheeses, or desserts
My personal favorite use is in a Toasted Coconut Dirty Soda, made with Toasted Coconut Syrup, cola, and non-dairy creamer. It’s rich and cozy, and it really highlights that sweet-and-savory balance in a fun, unexpected way.
Monin already offers coconut syrup. How is Toasted Coconut different, and why should cafes add it?
Toasted Coconut isn’t just coconut—it has a warm, golden toasted note that adds depth and sophistication. It feels more modern, versatile, and trend-forward. It gives cafes a way to expand their coconut offerings with a more complex, always-in-season profile.
How can coffee shops introduce Toasted Coconut to customers, especially those who might only think of coconut as a tropical or summer flavor?
Coffee shops can shift customer perception by leading with the toasted character of Toasted Coconut instead of its tropical roots. Its warm, lightly savory notes warm up any drink—adding depth and comfort that make it a natural fit for cozy, year-round beverages, not just summer specials. Introduce it in familiar favorites like mochas, lattes, cold brews, and bakery-inspired drinks to encourage easy trial. Or, position it as part of the growing sweet-and-savory trend to signal modern flavor appeal rather than a tropical escape.
Sponsored by Sponsored by Monin Americas
Monin is the preferred flavor and syrup supplier for thousands of coffee shops, restaurants, and bars in North America.
