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)
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
Sharon says
Judy-I’m curious what you use the pure coconut syrup for! If you don’t mind me asking.
Ly-Love your work! Love coconut but I haven’t been able to find a flavor or extract that actually tastes natural for a Coconut Cake Recipe. Do you think this is strong enough to flavor a cake? Maybe with some toasted Coconut as well?
Any guidance would be greatly appreciated! I thought about using it as a simple syrup too but I can’t seem to find an extract free recipe 🤦🏻♀️
Are there any flavors you’ve found? I’m going to try Amoretti next I suppose. Thanks again for all your great recipes!
lyuba says
Sharon, I absolutely think that it’s strong enough to compliment a coconut cake. You can pour it on top, in the middle, like a poke cake, or as you serve it. This is quite coconutty 🙂 But, as a coconut lover myself, I wouldn’t say no to some toasted coconut in addition.
I also have a coconut cake if you want to see it to get some ideas 🙂
https://www.willcookforsmiles.com/2016/07/white-chocolate-coconut-cake.html
lyuba says
Also, if a cake calls for whole milk or cream, soak sweetened coconut flakes in that milk and then use coconut soaked milk to make the cake 😉
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.
Ethel says
Where do I sign up to find your recipes. I am going to try
all the pasta’Ssi love them for summer. Thanks for sharing.
lyuba says
What do you mean by signing up? Do you mean subscribing to email notices?
I hope you enjoy it! Thank you, Ethel!
Pat says
Where can I purchase cream of coconut? Can I make it from canned coconut milk?
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.
Pat says
Thanks for your prompt reply& for your coconut syrup recipe.. I purchase coconut syrup on trips to Maui. It’s one of my favorites. Now we will be able to enjoy it more often.
lyuba says
Happy to help! Enjoy!
naomi says
Do you use sweetened or unsweetened flakes?
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
Hi,
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.
Kerry
(A “guy” Kerry—mixed company, you know!)
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.
Carmel
Kim @ Too Much Time says
YUMMERS! I am definitely trying this:)
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.
Jules 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
Jenna says
This looks fabulous!!! Thank you, my grandson will love it!
Laurie says
Your blowing my mind. I didn’t think this was possible to make. I love coconut oil so coconut oil syrup sounds amazing.
Miz Helen says
Hope you are having a great weekend and thank you so much for sharing this awesome recipe with Full Plate Thursday.
Hope to see you soon!
Miz Helen