A friend of mine, and one of the top local homebrewers in Michigan (don't worry Tyler Barber - I won't give you up ;-) brews an amazing coconut raspberry porter recipe. He uses both true coconut that has been roasted, as well as coconut oils for aroma at the end. If you just want it to be a coconut porter, delete the raspberries.
For 5 gallons:
2 row 6.5 lbs.
Black 8 oz.
60 L 12 oz.
chocolate 8 oz.
flaked barley 12 oz.
roasted 6 oz.
E.K.G. 6.9% 1.125 oz. 90 min.
E.K.G. .25 oz. 10 min.
E.K.G..375 oz. 5 min.
E.K.G. .375 oz. 1 min.
chalk 1.25 tsp.
gypsum .375 tsp.
kosher salt .125 tsp.
Water salts are added to the mash and sparge water
Mash 122 degrees 30 min / 152 degrees until conversion
1968 Wyeast 68 degrees fermentation temp.
Add a can of the Oregon raspberry's and a bag of coconut that I toasted in the oven to the secondary. ( need lots of room ) and let it set for 1 month.I only used the coconut flavoring at bottling to bring up the aroma.In the baking section there are two size bags of coconut, small one, and big one.Get the big one. Put some parchment paper on your baking sheet and toast until brown not burnt, turning on occation. About 1/2 dram of the Lorann cake oil coconut flavoring (I think they are about $2.00).The Oregon raspberry's are about double what you would pay for frozen but well worth. Just wipe the can with sanitizer and pour into your fermenter.