Coconut Syrup Recipes

COCONUT SYRUP

Steps:

• Open the can of coconut milk. Pour into a small saucepan with the heat turned off. Add the cornstarch and whisk thoroughly.*
• Turn the heat to medium once the cornstarch is completely incorporated. Add the sugar, salt, and corn syrup.
• Stir very frequently over medium heat until the liquid starts to thicken. If you start to see bubbles from boiling, take it off the heat.
• Add the vanilla and stir. The syrup will continue to thicken as it cools.
• Serve with your favorite pancakes, waffles, or I bet it would make a great Italian soda or cocktail!

COCONUT MILK SYRUP

Steps:

• Stir coconut milk, sugar, cornstarch, and salt together with a whisk in a saucepan. Place saucepan over medium heat; cook, stirring continually, until the mixture begins to thicken, about 5 minutes.

COCONUT PANCAKE SYRUP

Steps:

• Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving.

COCONUT SIMPLE SYRUP

Steps:

• Combine 1 1/2cups water and the sugar in a saucepan and bring to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours.
• Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes. Let cool.

COCONUT SYRUP

Steps:

• Place all ingredients in a heavy medium saucepan over medium-high heat and bring to a boil, whisking often.
• When syrup comes to a boil, reduce heat slightly and continue to boil for 5 minutes, whisking constantly. If it starts to boil up too high, remove from the heat and allow the mixture to recede before placing over the heat again. Reduce heat if necessary.
• Remove syrup from heat and allow to cool to room temperature. If you want to have thicker syrup, place in the refrigerator until cooled.
• Serve over pancakes, waffles, French toast, ice cream, or in your favorite drinks.

COCONUT SYRUP

Steps:

• Combine all ingredients in a small heavy saucepan. Bring to a boil, reduce to a simmer and cook 20 minutes, stirring occasionally. Transfer to a blender and puree until smooth. Serve immediately. Coconut syrup can be stored in the refrigerator 2 weeks and reheated.

COCONUT SYRUP

Steps:

• In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar. Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally. Transfer to a blender, and puree until smooth. Serve immediately.

COCONUT SIMPLE SYRUP

Steps:

• Combine 1 1/2 cups water and the sugar in a saucepan, and bring to a boil. Stir in the coconut, remove from the heat, and let sit for at least 30 minutes and up to 4 hours.
• Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes. Let cool.

COCONUT SYRUP

Steps:

• In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar.
• Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally.
• Transfer to a blender, and puree until smooth.
• Serve immediately.