Homemade Coconut Syrup

I’m sharing a new homemade syrup with you! I actually have two new ones but we must take it one at a time. Today, I will show you my new Coconut Syrup! You read it right…coconut!

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“What’s for breakfast?”

How often do you hear that, every day?

Well, I bet you will get a whole new reaction from the family when you tell them: “Pancakes with coconut syrup!” or “Waffles with coconut syrup!”

It’s a special treat for the family. You can make it during the weekend and serve it with different things throughout the week. It will keep nicely in the fridge, in an air-tight container. You can reheat it for a few seconds in a microwave and use it on pancakes, waffles, brownies, cakes, muffins…really anything your heart desires!

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This syrup is pretty easy to make. For one, it only has three ingredients. There are a couple of extra steps, but the end result is worth any number of steps, trust me!

The two optional steps that I’m talking about is toasting the coconut and pouring the syrup through a sifter. Toasting the coconut first, is not necessary but I find it adds extra flavor to the syrup. It’s always the little things that matter!

If you are pressed for time, you can also leave the coconut bits in the syrup instead of pouring it through the sifter. I prefer a smooth, even syrup but then again, I also like my OJ to be pulp free. Not everyone has this preference, so it will be just fine if you want to leave the coconut bits in the syrup.

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Homemade Coconut Syrup
  • ⅔ cup sweetened condensed milk
  • 1 cup cream of coconut
  • 1 cup coconut flakes
  1. Preheat a pan on medium heat, dry, no oil or grease of any sort.
  2. Add the coconut flakes, spread them evenly. Toast the coconut flakes, stirring often until golden brown.
  3. In a small sauce pot, combine condensed milk and cream of coconut, stir well. Add the toasted coconut flakes to the pot. Cook the mixture, on medium heat while stirring often, for about 15 minutes.
  4. Transfer the mixture into a blender or a food processor. Since it's hot, you will want to make sure that the steam has somewhere to escape, so leave a crack in a pour spout. Blend well.
  5. If there are still small grains of coconut left, pour the syrup through a sifter. You will want to use a rubber spatula to stir the syrup while pouring in the sifter since it's thick. (Use the leftover coconut in pancakes, waffles of cookies)
**Recipe from Lyuba @willcookforsmiles.com

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Here is another awesome homemade syrup, in case you missed it:


Pomegranate Syrup

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  1. says

    Your pictures are making my mouth water! That syrup looks to die for and coconut is my fave so I KNOW I would LOVE this!!! Thank you so much for sharing! I have to try it!

    Jen @ Yummy. Healthy. Easy.

  2. says

    Saw your recipe link on Time To Sparkle Tuesday Link Party #5. I love coconut. Your coconut syrup looks yummy, and so does the pomegranate syrup. I’m trying to come up with a new recipe using coconut, and I was looking for a coconut glaze or syrup recipe. Thanks for sharing!



  3. says

    I’ve never heard of Coconut syrup but I can’t imagine it not being yummy. I’m with you, I like my OJ pulp free so I will go the extra step and strain the syrup. Looking forward to making this soon. Visiting you from Full Plate Thursday.

  4. says

    Best childhood memory: Sourdough pancakes with coconut syrup made by my Aunt Janet. Can’t wait to be able to share this with my kiddos… THANK YOU!!! xoxo jules

  5. Emily says

    YummyI might give this a try.

    I’m pinned this and featured it on my blog today! Thanks for linking up last week.

  6. Carmel says

    Hi Lyuba,

    This syrup looks just amazing! Thank you so much for suggesting it to put it on the coconut cheesecake. Everyone will love it.

    Your kindness is much appreciated.


    • lyuba says

      Hi Naomi! I used sweetened coconut flakes. I’m actually yet to find unsweet ones, for some reason they don’t carry it in the stores around me.

      • Kerry Vandegrift says


        I’ve never searched online for unsweetened coconut flakes, but I could send you some if you wish, gratis of course—needed coconut syrup foe a Piña Colada recipe by Molecular Gastronomy–and saw your post. I found it at the Reading Terminal Market in Philadelphia. Just let me know.


        (A “guy” Kerry—mixed company, you know!)

    • lyuba says

      Pat, I usually get cream of coconut in an ethnic food section. There is one by Goya and also there is a Thai cream of coconut.

    • lyuba says

      What do you mean by signing up? Do you mean subscribing to email notices?
      I hope you enjoy it! Thank you, Ethel!

  7. Rosemary says

    Hi, I can’t wait to try your syrup, I love everything coconut and especially the syrup. How long will this last in the refrigerator after cooking? I would appreciate your reply.

    • lyuba says

      Thank you, Rosemary! I looove coconut too!
      When I made this, I’ve had it in a fridge for about a week and a half before we used it up. Just make sure to use an air-tight container to keep it in.

  8. Judy says

    I made this tonight and it was a disaster. I’m trying to figure out what I did wrong. I think it’s because I used true pure coconut cream instead of the cheap canned stuff that isn’t true a coconut cream, from the grocery store. My syrup was a thick glob, until I thinned it down with a lot more milk. I’ve never had coconut syrup before and i was salivating just thinking about it, so it was a colossal disappointment. Whatever you do, do not use pure coconut cream. Only use the canned stuff from the store. I’m so frustrated that I used my true, expensive coconut cream when I didn’t have to. I will make the recipe again. Next time I’ll use the canned coconut milk.

    • lyuba says

      I’m sorry that it didn’t come out, Judy! I’ve actually never used pure coconut syrup but I will have to find some to try. There really isn’t anything in this syrup that would thicken so I’m thinking it was the pure coconut syrup as well. Again, sorry it was so disappointing!

      • Judy says

        Thanks, Lyuba. I’m sure it was the pure coconut cream. If you’ve never tried or tasted pure coconut cream, you are in for a wonderful treat. It’s delicious! I’ll try this coconut syrup recipe with the canned cream next time.

        • lyuba says

          I hope you do, Judy!
          I’ll look for pure coconut cream as well. I am a huge coconut fan so I’m sure I’ll love it!

          • judy says

            I buy most of my coconut stuff from tropicaltraditions.com. I bought my coconut cream there. I’m not affiliated with them in any way. I just believe they have the purest and best coconut products you’ll find anywhere

  9. Caylie says

    This looks really yummy! If you are ever in a pinch for time try heating up a can of “coco Lopez coconut syrup” it’s found in the drink section at grocery stores like near margarita mixes and such.. Sounds weird but its so yummy on breakfast food!


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