We used to buy coconut syrup every year in Maui.  But, making coconut syrup isn’t really that difficult, if you can boil water you can make this Hawaiian favorite.  And the advantage to making your own, is that it will be free from high fructose corn syrup, artificial flavors and preservatives.  It’s our daughter’s breakfast favorite.

1 can coconut milk
1.5-2 cups of sugar

This is basically a simple syrup made with coconut milk rather than water.

Simmer mixture until reduced to desired consistency.
Allow to cool, bottle and refrigerate.

Note: since this recipe contains no ingredients to stabilize itself, the contents will separate.  Just warm it up and give it a good shake to recombine.

For an extra punch when using on pancakes add toasted unsweetened shredded coconut on top of the syrup.


We only buy real maple syrup or we make our own homemade coconut syrup.  Our daughter having a sleepover got me to thinking how many people don’t know that most syrup from the grocery store artificial syrups which actually contain no maple syrup, but instead a combination of high fructose corn syrup, fake colors and artificial flavors.

Real maple syrup comes from maple sap from maple trees. I have collected they syrup before during my childhood at a field trip of sorts.  The sap is clear and almost tasteless and very low in sugar content when it is first tapped. It is then boiled to evaporate the water producing syrup with the characteristic flavor and color of maple syrup and sugar content of around 60%.

If you look at the labels, many of the grocery store brands are labeled as “syrup,” “table syrup.” or “maple-flavored syrup.” This is because only 100% pure maple syrup can be labeled as “maple syrup,” and the real maple syrups come in Grade A and Grade B. Many people say that Grade B is more nutrient rich, and this seems to be the case, and has a more dense flavor.  We prefer the Grade A and I think the better flavors come from Vermont and Canada, as a general rule of thumb.  However we attended a maple syrup tasting at the Food and Wine Festival in Aspen and we discovered that the very best maple syrup comes from the unlikely place of Indiana and is available here http://www.burtonsmaplewoodfarm.com/Bourbon-Maple-Syrup-p/bourbmpl12oz.htm.   It’s the only maple syrup we buy now, as a little bit goes a long way, so it’s worth the high price.  And, our daughter (who eats most of the pancakes and waffles in our house) complains about any other maple syrup, as not being as a good as Burton’s.


Play around with different flours. Whole wheat is our favorite. Don’t over look buckwheat, oat flour or go wild and experiment with different flours.

This pancake recipe is easy to throw together, yet so delicious. The pancakes rise and are light and fluffy.


1 1/2 cups flour (your choice)
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
1 egg

Add all the dry ingredients to your bowl and stir. Add the milk and egg. Stir until combined.

Heat your frying pan or griddle. Pour 1/4 cup pancake mix for each pancake. Brown on both sides. Makes around 8 pancakes.