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!
“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!
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.
Homemade Coconut Syrup
Ingredients
- 2/3 cup sweetened condensed milk
- 1 cup cream of coconut
- 1 cup coconut flakes
Instructions
- Preheat a pan on medium heat, dry, no oil or grease of any sort.
- Add the coconut flakes, spread them evenly. Toast the coconut flakes, stirring often until golden brown.
- 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.
- 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.
- 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)
Mel {MamaBuzz} says
Oh my, that sounds really delicious! Thank you for linking up to Inspire Me Wednesday!
Trish - Mom On Timeout says
Oh wow! We love coconut – especially Bryce 🙂 This looks killer!
Christi says
Delish! Love anything coconut!
Dorothy @ Crazy for Crust says
Forget the pancakes, I’d drink this with a spoon!
Grace Fleming says
Likewise! :’))))))
Jana 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.
Kara says
This sounds amazing!!! Thanks for sharing!
Reecea says
Hi,
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!
http://freshjuniper.blogspot.com
Reecea
Tonia@thegunnysack says
I’ve never heard of coconut syrup! Great idea!
Elaine says
We just got back from Maui, and most of the restaurants serve coconut syrup with pancakes.
lyuba says
That sounds like heaven!! 🙂
Jen Nikolaus 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!
Best,
Jen @ Yummy. Healthy. Easy.
Holly Lefevre says
Where is my straw!????
Carla says
Awesome! The pictures are great too!
danielleommm says
Mmmmm!