Excite your taste buds with this recipe for homemade coconut syrup. Discover the secret to creating this sweet and tropical syrup that perfectly complements pancakes, waffles, and desserts. It only takes a few simple ingredients and is ready in no time at all!
Take a trip to the tropics with even more coconut recipes, like this Coconut Bread or this Coconut Bundt Cake.
I’ve been craving a tropical vacation, but since I’m stuck at home, I guess I need to bring the tropics to me!
This Coconut Syrup screams tropical vacation. Perfect for topping pancakes, waffles, or even drizzled over ice cream! I bet it would even be divine spread on top of homemade crumpets.
It may not be breakfast on the beach, but it’s the next best thing!
Ingredients
- Sugar: I use regular granulated sugar.
- Cornstarch: The cornstarch is important so that the syrup with thicken up.
- Coconut Milk: You want to use canned coconut milk, not the coconut milk that comes in a carton. I have only tested this with full fat coconut milk.
- Corn Syrup: The corn syrup will give the syrup the correct consistency.
- Vanilla Extract: This is for flavor.
- Coconut Extract: I have made this with and without the coconut extract, and while both are good, the coconut extract will definitely give you some extra coconut flavor.
How to Make Coconut Syrup
This really takes very little time!
- Combine the sugar and the cornstarch and whisk them together well.
- Place the sugar mixture in a large saucepan along with the coconut milk and the corn syrup. Whisk this all together to combine.
- Turn the heat on to medium high and cook the mixture, stirring frequently, until it comes to a boil. Continue to cook and stir for 7-8 minutes.
- Remove the pan from the heat and stir in the vanilla and coconut extracts. Let the syrup sit for a few minutes to thicken up before serving.
Storage Instructions
Store any leftover syrup in the refrigerator in a covered container.
It will last up to 2 weeks if store properly.
Tips and Tricks
I have found that different brands of coconut milk will taste different. We had one brand that I picked up when our normal brand was out of stock, and we did not like the syrup with that brand. So make sure you are using a brand of coconut milk that you like.
You’ll want to use a bigger saucepan when making the syrup. It will bubble up, and if the pan is not big enough, you’ll end up with a mess on your hands.
For extra flavor and texture, add in some toasted coconut.
More Pancake Toppings
Strawberry Syrup
Homemade Buttermilk Syrup
Lemon Sauce
Cinnamon Syrup
Caramel Apple Syrup
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Coconut Syrup
Ingredients
- 1/2 cup granulated sugar
- 2 teaspoons cornstarch
- 13.66 oz can unsweetened coconut milk
- 1 tablespoon light corn syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
Instructions
- Whisk the sugar and the cornstarch together until no lumps remain.
- In a saucepan*, combine the sugar/cornstarch mixture with the coconut milk and corn syrup. Whisk to combine.
- Place over medium high heat and cook until it comes to a boil. Reduce the heat slightly and continue to boil for 7-8 minutes, stirring frequently.
- Remove from the heat and whisk in the vanilla and the coconut extracts. Allow the syrup to cool and thicken up before serving.
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