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A rich, creamy, and sweet syrup made from full-fat coconut milk, perfect for drizzling over pancakes, waffles, or French toast. Bring a taste of Hawaiian breakfast to your table in just 10 minutes.
For 6 servings
In a small saucepan, combine the full-fat coconut milk and granulated sugar. Place over medium heat and whisk gently until the sugar has completely dissolved, which should take about 3-4 minutes. Avoid letting the mixture come to a boil.
While the coconut milk is warming, prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until a smooth, lump-free paste is formed.
Once the sugar is dissolved, slowly and steadily pour the cornstarch slurry into the saucepan while whisking the coconut milk mixture constantly. This prevents lumps from forming.
Continue to cook over medium heat, whisking frequently, for another 2-3 minutes. The syrup will begin to bubble gently and thicken to a consistency that coats the back of a spoon.
Remove the saucepan from the heat. Stir in the vanilla extract and salt until well combined. The vanilla is added off-heat to preserve its delicate flavor.
Allow the syrup to cool in the saucepan for at least 5-10 minutes before serving. It will thicken considerably as it cools. Serve warm over your favorite breakfast dishes.
A rich, creamy, and sweet syrup made from full-fat coconut milk, perfect for drizzling over pancakes, waffles, or French toast. Bring a taste of Hawaiian breakfast to your table in just 10 minutes.
This hawaiian recipe takes 10 minutes to prepare and yields 6 servings. At 255.55 calories per serving with 1.53g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or dessert.
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Add a pandan leaf to the coconut milk in step 1 and remove it before serving for a fragrant, nutty flavor. Alternatively, add 1/4 teaspoon of ground cinnamon or nutmeg with the sugar.
Stir in 1 teaspoon of fresh lime or orange zest along with the vanilla extract for a bright, tropical twist.
Replace granulated sugar with an equal amount of brown sugar for a deeper, caramel-like flavor. Note that this will change the color of the syrup.
For extra flavor and texture, fold in 2-3 tablespoons of toasted shredded coconut after removing the syrup from the heat.
This syrup is naturally free of lactose and dairy, making it an excellent choice for individuals with lactose intolerance or a dairy allergy.
Coconut milk contains Medium-Chain Triglycerides (MCTs), a type of fat that is more readily absorbed and used for energy by the body compared to other fats.
The combination of sugars and fats in this syrup offers a quick source of energy, perfect for starting your day when served with a balanced breakfast.
One serving of this coconut syrup (approximately 1/4 cup) contains about 235 calories, primarily from the coconut milk's fat content and the sugar.
While delicious, this syrup should be considered an indulgent treat due to its high sugar and saturated fat content. It is, however, a great plant-based and dairy-free alternative to other syrups. Enjoy it in moderation as part of a balanced diet.
It is not recommended. Full-fat canned coconut milk is essential for achieving the rich, creamy texture. Lighter versions will result in a very thin, less flavorful syrup.
Store any leftovers in an airtight container in the refrigerator for up to one week. The syrup will solidify when chilled; simply reheat it gently on the stovetop or in the microwave before serving.
Lumps are usually caused by adding the cornstarch slurry too quickly or not whisking constantly. Ensure the slurry is smooth before adding it, and pour it in a slow, steady stream while whisking vigorously.
You can experiment with sugar substitutes like erythritol or monk fruit sweetener, but the texture and thickness may vary. Use a 1:1 substitute for granulated sugar and be aware that some sweeteners can recrystallize upon cooling.
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