Coconut Syrup

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!

Course Sauces

Cuisine American

Prep Time 2

Cook Time 8

Cooling Time 10

Total Time 20

Servings servings

Calories 72kcal

Author Deborah Harroun

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.

Notes

*You’ll want a bigger pot - the syrup will bubble up and expand, so you want room so that it doesn’t boil over.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition