Coconut Syrup

Name: Coconut Syrup
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 8 servings
Cuisine: american
Ingredients: 1 cup coconut milk (full-fat, canned); 0.5 cup sugar (granulated white sugar); 2 tbsp water; 0.5 tsp vanilla extract (pure vanilla extract); 1 pinch salt

RATING

4.4/5(65)

TASTE SCORE

8/10

A luscious, tropically sweet syrup that brings island vibes to your breakfast table. Made with creamy coconut milk and a touch of vanilla, it pours like silk over pancakes, waffles, or French toast. Ready in just 15 minutes with simple pantry ingredients.

PREP

COOK

10m

SERVES

2 TBSP

119 cal

SERVINGS

INGREDIENTS

For 8 servings

1 cupcoconut milk · full-fat, canned½ cupsugar · granulated white sugar2 tbspwater½ tspvanilla extract · pure vanilla extract1 pinchsalt

NUTRITION · PER SERVING

119

CALORIES · 2 TBSP

Protein1g · 3%

Carbs14g · 47%

Fat7g · 53%

Fiber1g

Sugar14g

Saturated fat6g

Cholesterol0mg

Sodium23mg

Potassium81mg

Phosphorus0mg

How we calculate →

METHOD · 4 STEPS

mix · ~1 min
Combine the ingredients in a saucepan.
Pour the coconut milk, sugar, water, and salt into a small saucepan. Whisk together until the sugar begins to dissolve into the liquid.
simmer · ~10 min
Simmer until slightly thickened.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, whisking occasionally. Let it bubble softly for 8 to 10 minutes, or until the syrup coats the back of a spoon. Do not let it boil vigorously.
TIPKeep the heat gentle. High heat can cause the coconut milk to separate or scorch.
mix · ~5 min
Stir in the vanilla and cool.
Remove the saucepan from the heat. Whisk in the vanilla extract. Let the syrup cool in the pan for 5 minutes; it will continue to thicken as it cools.
serve
Transfer and serve or store.
Pour the warm syrup into a heatproof jar or bottle. Drizzle generously over pancakes, waffles, or ice cream. Refrigerate any leftovers for up to one week.
TIPReheat gently before serving if the syrup thickens too much in the fridge.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use full-fat canned coconut milk for the richest, creamiest syrup.
2
Simmer gently; a vigorous boil can cause the coconut milk to separate and curdle.
3
Syrup thickens significantly as it cools, so remove it from heat when it still looks slightly loose.
4
For a thinner syrup, add an extra tablespoon of water before simmering.
5
Store in a sealed jar in the fridge for up to 1 week; reheat gently before serving.
6
Toasted coconut flakes make a beautiful garnish on pancakes drizzled with this syrup.
7
Use a whisk to smooth out any lumps that form from the coconut cream.