Instructions
Combine fresh ginger (peeled and cut into 1-inch cubes) and water in a medium saucepan with a lid. Bring to a boil, then lower the heat, cover, and simmer for 30-40 minutes.
Split a vanilla bean lengthwise and scrape out the seeds. Add the seeds and unpasteurized liquid honey to the simmering ginger. Partly cover and simmer over low heat for 45 minutes.
Turn off the heat and let the ginger soak in the syrup overnight, or at least 6 hours.
Bring back to a boil, lower the heat, and simmer partly covered for 30 minutes. Let cool completely, then repeat this boil-simmer-cool cycle two more times.
Bring to a boil one final time and simmer uncovered until the syrup thickens and turns caramel-colored, 15-20 minutes. Watch closely so it doesn’t burn.
Lift the ginger pieces out with a slotted spoon and spread them on a cooling rack set over a baking sheet. Let dry overnight.
Grind unsweetened shredded coconut fine in a food processor or coffee grinder. Roll the ginger pieces in the coconut until fully coated, return to the rack, and let dry another night.
Store in an airtight container. The leftover syrup can be stretched with more honey for a vanilla ginger honey to drizzle or spoon as you like.