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.
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)
Notes
Here is another awesome homemade syrup, in case you missed it:
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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!
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!
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.
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 😉
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!
lyuba says
Hmmm, I’ve never tried it, I’ll have to check it out. Thank you, Caylie!
Tonya says
This would be good on Snow Cones….
lyuba says
Absolutely! I am definitely going to try that!
Gina says
YUUUUUUUUUM – that is all I can say as I sit here with my jaw hanging open 🙂
lyuba says
Hehe, thank you, Gina!
Jenny says
Why on earth would you put this in a blender? It made the consistency like oatmeal, and I’m now remaking it and will definitely not blend it.
Jenny says
Also when you put it through a sifter you lose a huge amount of the syrup and it makes a tiny bit.
Kim says
Yummy! I used canned coconut milk instead of cream and increased it to a full 14 oz. can to reduce sweetness. Might try a little salt next time for the salted caramel effect. Thank you!
LyubaB says
Hi, Kim! So glad you liked it! 🙂